Michael Symon’s Little Pork Meatballs

January 10th, 2012

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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.


Serves 10

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.

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Mel's comments

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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