Creole Pork Meatballs on Stone-Ground Grits - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Creole Pork Meatballs on Stone-Ground Grits

Prep Time: 2 Hours

Yields: 8–10 Servings

Comment:

This recipe will teach you the secret to making juicy, tender meatballs, a skill that can only be learned in Italy.

Ingredients for Meatballs:

2 pounds ground pork

6 eggs, lightly beaten

1 cup minced onions

1 cup minced celery

¼ cup minced garlic

¼ cup chopped basil

1¾ cup Italian bread crumbs

½ cup grated Parmesan cheese

salt and black pepper to taste

granulated garlic to taste

Method for Meatballs:

In a large mixing bowl, combine pork, eggs, onions, celery, minced garlic, basil, bread crumbs and cheese. Using your hands, blend well. NOTE: Do not overwork the meat as it will cause toughness in the meatballs. Continue to blend then season with salt, pepper and granulated garlic. Fry a small patty of meat mixture in a sprinkle of extra virgin olive oil to test seasoning. Adjust seasonings if necessary. Roll meatballs to desired size. Meatballs should be slightly larger than a golf ball. Place on a cookie sheet, cover and refrigerate. This recipe will make approximately 20–25 meatballs.

Ingredients for Sauce:

4 (35-ounce) cans Italian plum tomatoes with juice

½ cup extra-virgin olive oil

2 cups diced onions

1 cup diced celery

¼ cup diced bell pepper

¼ cup minced garlic

¼ cup chopped basil

salt and black pepper to taste

granulated garlic to taste

Method for Sauce:

Drain tomatoes through a sieve and retain juice. Chop tomatoes into ¼-inch pieces then return to juice and set aside. In a 3-gallon saucepot, heat oil over medium-high heat. Add onions, celery, bell pepper and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with juice and basil. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Gently drop raw meatballs into sauce. Return sauce to a simmer. Do not stir for first 10 minutes of simmering, or meatballs will break. When stirring, use a wooden spoon and move the meatballs gently. Simmer 1 hour, adding water or chicken stock if sauce becomes too thick. Season to taste with salt, pepper and granulated garlic. Set aside and keep warm.

Ingredients for Grits:

2 cups stone-ground grits

3½ cups whole milk

4 cups water

1½ tbsps salt

½ tsp white pepper

4 tbsps butter

½ pound shredded Gouda cheese, not smoked

Method for Grits:

In a 1-gallon stockpot, combine milk, water, salt, white pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well. Reduce heat to medium-low and cover. Cook 12–14 minutes, stirring occasionally until thickened. Remove from heat and blend in cheese. Adjust seasonings if necessary. Top each portion of grits with an equal portion of meatballs and a generous serving of sauce.

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