January 10th, 2012
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
1 cup finely diced day-old bread
1/2 cup milk
3 tablespoons olive oil
2 garlic gloves, minced
3 shallots, minced
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
3 pounds coarsely ground pork (75%/25%)
2 tablespoons chopped fresh mint
Grated zest of 1 lemon
About 4 cups lard
Greek yogurt and lemon wedges, for serving
In a small bowl, combine the bread and milk. Let soak for 10 minutes, then squeeze out excess milk.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and shallots and a large pinch of salt. Cook until just softened. Add the coriander, cumin, and pepper flakes and heat over low heat for 1 minute. Set aside to cool.
In a large bowl, mix pork with shallot-spice mixture, soaked (and squeezed) bread, mint and lemon zest. Form into small balls (1-inch diameter).
In a large skillet, melt enough lard to come to 1 inch. Add the meatballs and shallow-fry until the internal temperature reaches 160 degrees F, about 3 minutes a side.
Serve with Greek yogurt and lemon wedges.
We didn’t want to cook the meatballs in lard, so the chef told us we could substitute olive oil instead. They tasted great!
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