Meatballs

• total time: Prep Time: 30 minutes Co

Ingredients

2 pounds ground pork (lean but not too lean), cut from the pork shoulder

Kosher salt

2 teaspoons chili flakes

2 teaspoons fennel seeds

2 eggs

1/2 cup sour cream

2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped

1 cup freshly grated Parmesan

1 cup bread crumbs, toasted

1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing

My Mother's Marinara Sauce, recipe follows

Directions

Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and reseason the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.

Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.

Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.