Drunken Pork Balls

Name: Drunken Pork Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 2 pounds ground pork shoulder; 2 large eggs; 2 slices fresh white bread, finely diced (about 1 3/4 cups); 1/4 cup bread crumbs; 1/4 cup honey; 1/2 cup sweet Madeira; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh sage; 1 garlic clove, minced

January 24, 2012

Don’t mistake the recipe title for something you’d find at a frat party. This sophisticated ball came about when a friend brought us thirty pounds of wild boar from his hunting trip. Because that doesn’t happen often, we switched to ground pork, and the balls are just as good. These meatballs are actually pretty simple, accented with a splash of Madeira, chopped rosemary and sage, and a hint of honey. Try to find a good-quality Madeira; it is reasonably inexpensive, and if you buy something decent, you can drink it with dinner. Serve these meatballs alongside one of the seasonal risottos (see pages 74 to 77), accompanied by Simple Arugula and Apple Salad (page 112).

Recipe notes

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