Pork Sage Meatballs

Every year my college friends and I have a mini reunion.  One friend lives out of the country and so we plan our visit around her visit to the states.  Our visits are filled with hours on the couch/pedicure chair/restaurant booth/kitchen table reminiscing about college and catching up on our lives.

This time our trip coincided with Jessie’s ninth month of pregnancy.  We were hoping to be able to meet the new addition to their family.  Alas, it was not meant to be.  Baby or not, we had a great weekend together.  pork and sage meatballs3

I was really mesmerized by Jessie’s ability whip up so many delicious meals while juggling two kids and a pregnancy.  On our first night she made us meatball subs (or hoagies or grinders depending on where you’re from).  They came together so fast and were so delicious that I decided to take inspiration from her.

When I got home I searched through my own kitchen and found the perfect ingredients for these pork and sage meatballs from The Kitchn. I added some frozen peas and had a balanced meal for us to enjoy.

pork and sage meatballs2

Pork and Sage Meatballs
(Adapted from The Kitchn)

 

Notes:  This is another great make ahead dish.  I put the balls together in the morning, covered them and cooked them that night.  This recipe also doesn’t require many dishes and tossed together in a matter of minutes.


1/2 cup milk
1/4 cup breadcrumbs
1 small yellow onion, finely diced
Extra-virgin olive oil
Salt
1 pound pork, ground in the food processor
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
4 Tablespoons chopped fresh sage leaves
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper

zest of one lemon

 

1. Put the 1/2 c milk and 1/4 c breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

 

2. Heat a little oil in a large pan over medium heat and saut√© the onion until it has turned translucent.  Crack some salt over the onion, stir to combine and set aside off the heat.

 

3. In a food processor pulse the pork until it is broken down.  Transfer to a medium bowl and hand combine the breadcrumbs, onion, 1 egg, 4 T sage, 1/4 t thyme, 1/4 c parmesan, 1/8 t cayenne,1 t salt, black pepper.

 

4.  When the pork is thoroughly mixed shape it into small balls. (this is where you can stop and store the meat balls.

 

5. When you are ready to cook  heat a little oil in a large skillet.  Add all of the meatballs into the pan in one uncrowded layer.  Cook in shifts if the pan isn’t large enough.  Shake the pan occasionally to keep the meatballs from sticking, turn occasionally with some tongs.  Serve warm and top with lemon zest.

 

Nutritionals (Serves 4): Cals: 375, Fat: 20, Carb: 7, Fiber: 3, Protein: 39