Pork And Pancetta Meatballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground pork, pancetta, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper.
• STEP 2.Mix the ingredients together until well combined.
• STEP 3.Shape the mixture into meatballs, about 1 inch in diameter.
• STEP 4.Heat olive oil in a large skillet over medium heat.
• STEP 5.Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.
• STEP 6.Remove the meatballs from the skillet and set aside.
• STEP 7.In the same skillet, add marinara sauce and bring to a simmer.
• STEP 8.Return the meatballs to the skillet and cook for an additional 10-15 minutes, until cooked through.
• STEP 9.Serve the meatballs hot with your choice of pasta or rice.
• STEP 10.Garnish with fresh parsley and grated Parmesan cheese, if desired.

Cooking Tips

• For extra flavor, you can add some chopped onions or garlic to the meatball mixture.
• If you prefer a spicier version, you can add some red pepper flakes or chili powder to the meatball mixture.
• To make the meatballs ahead of time, you can shape them and refrigerate them for up to 24 hours before cooking.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• You can also freeze the cooked meatballs for up to 3 months. Just thaw them in the refrigerator before reheating.

Storage and Serving

• These pork and pancetta meatballs are best served hot.
• They can be served as an appetizer with toothpicks or as a main course with pasta or rice.
• Garnish with fresh parsley and grated Parmesan cheese for added flavor.
• Leftover meatballs can be reheated in the microwave or in a skillet with some marinara sauce.
• Serve with a side of crusty bread or a fresh salad for a complete meal.