Pork Meatballs With Tomato Sauce, Broccoli Rabe, And Grilled Sourdough
image/svg+xml Recipes Pork Meatballs With Tomato Sauce, Broccoli Rabe, And Grilled Sourdough

Pork Meatballs With Tomato Sauce, Broccoli Rabe, And Grilled Sourdough

Credit:  Adam Dulye, Brewers Association’s Executive Chef

 

Pairing strategy

Hoppy & Bitter beers heighten the dried herbs in

the meat mixture, bring lightness to the ricotta, and

embrace the broccoli rabe’s bitterness.

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil, plus more for brushing the bread
  • 1 1/4 pounds ground pork, preferably from the shoulder
  • 1/4 cup fresh breadcrumbs
  • 2 slices prosciutto, chopped into small pieces
  • 1 cup chopped parsley leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 6 large basil leaves, chopped
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • One 28-ounce can diced tomatoes
  • 3 garlic cloves, thinly sliced
  • 2 bunches broccoli rabe, trimmed
  • 1 Fresno chile, thinly sliced
  • 2 tablespoons water
  • 1/4 cup shaved pecorino cheese
  • Four thick-cut slices crusty sourdough or country bread

Cooking steps

1

Preheat the oven to 450°F. Line two rimmed baking sheets with foil and brush the foil with 1/4 cup of the olive oil. In a large bowl, combine the pork, breadcrumbs, prosciutto, parsley, oregano, fennel seeds, 1/2 teaspoon of the red pepper flakes, the ricotta, and the eggs. Season the mixture with salt and pepper and mix with your hands until everything is well combined; the mixture should be a little bit wet to the touch. Add the basil and Parmesan and mix until blended. Form the mixture into 1- to 2-inch balls and transfer to the prepared baking sheet. Bake the meatballs until cooked through, about 15 minutes. Remove the meatballs from the oven and lower the temperature to 325°F.

2

In a food processor, blend the tomatoes until smooth and set aside.

3

Transfer the meatballs to a casserole dish. Add two of the sliced garlic cloves and the puréed tomatoes and toss to coat the meatballs. Cover tightly with foil and bake until cooked through and the sauce begins to thicken, 25 to 30 minutes. Remove from the oven and let rest, covered. In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the broccoli rabe and cook, stirring often, for 1 to 2 minutes. Add the remaining garlic, 1/2 teaspoon red pepper flakes, and the chile and cook, stirring often, until the garlic begins to brown. Add the water, lower the heat, and cook until the broccoli rabe is crisp-tender, about 5 minutes. Transfer to a bowl and top with the shaved pecorino. Set aside. Heat a grill pan or skillet over high heat and brush the bread with olive oil. Toast the bread until golden brown on both sides.

4

Serve the meatballs in a large bowl with the bread, broccoli rabe, and any extra sauce on the side. Garnish the meatballs with extra Parmesan and serve.

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