1 pound of ground pork
1/4 pound provolone
3/4 cup grated pecorino romano cheese
salt
crushed red pepper
zest of 1 lemon
1 6 oz package fresh spinach
olive oil
1 cup white wine (I used Pinot Grigio)
1/4 cup breadcrumbs
2-3 tbs milk
2 large eggs beaten
1/4 cup fresh flat leaf parsley
Sautee the fresh spinach in olive oil, a little salt and crushed red pepper until wilted. Pour in a bowl and let cool. In the meantime beat the eggs together. Now add in all of the ingredients. Mix with hands until just incorporated. Roll into balls. Pour enough olive oil in a skillet to cover the bottom of it. Fry up the meatballs until nice and brown on each side. Take out and let them sit on a paper towel lined plate. Pour out the oil and leave the brown bits in the skillet. Bring back to the stove and add in the white wine until it reaches a boil scraping up the brown bits. Return the meatballs back to the skillet, turning them once until they have absorbed all the wine. Serve immediately and enjoy!
No comments:
Post a Comment