Recipes

Pork and beef meatballs

25 mins of preparation + 25 cooking time 24 meatbal servings

Pork beef meatballs

Ingredients

½ lb. (½ package, 227 g) duBreton Extra Lean Ground Pork (Organic or Rustic Farm Pork)
½ lb. (0.227 kg) lean ground beef
2 teaspoons (10 mL) kosher salt
1 teaspoon (5mL) olive oil
1 shallot, finely diced
¼ cup (60 mL) buttermilk
¼ cup (60 mL) panko breadcrumbs
1 teaspoon (5 mL) mustard seed
1 teaspoon (5 mL) celery seed
1 teaspoon (5 mL) fennel seed
¼ cup (60 mL) grated Parmesan
2 cloves of garlic, finely grated on micro plane
1 teaspoon (5 mL) red chili flakes
1 teaspoon (5 mL) freshly ground black pepper
½ teaspoon (2.5 mL) Marmite (yeast extract)
1 large egg
2 cups (500 mL) of grapeseed or canola oil

Preparations

In a large bowl knead the ground pork, ground beef and salt together, set aside and let rest at room temperature for approximately 15 minutes.
Meanwhile, heat a small pan over medium heat. Add olive oil and gently sauté the shallot. Once softened (approximately 3 minutes), remove from the heat and set aside.
In a separate small bowl combine the buttermilk and breadcrumbs. Set aside for 5 minutes to let the breadcrumbs fully absorb the buttermilk.
Using a mortar and pestle, grind the mustard seed, celery seed and fennel seed. Add to the breadcrumb mixture.
Fold the shallot, breadcrumb mixture, parmesan, garlic, chili flakes, pepper, marmite and egg into the ground meat, kneading thoroughly until fully combined.
Using a tablespoon, form the meat into approximately 1 ounce (30 g) balls and place on a plate. The mixture should render approximately 24 meatballs.
Preheat oven to 350°F and line a large baking sheet with parchment paper.
Place a large Dutch oven or heavy bottomed, high-sided pot over medium heat and add the grapeseed or canola oil and heat to 350°F. The oil should come halfway up the meatballs.
Working in batches of eight fry the meatballs on either side, until the outside is golden, approximately 90 seconds total.
Place the meatballs on a parchment lined baking sheet and cook for 18 minutes.
Remove from oven and serve with a variety of dipping sauces.

Recipe and image credit: Camille Llosa, Foodoo Kitchen

Tips If you don’t have a mortar and pestle, put the mustard and celery seeds in a sandwich bag and grind with a rolling pin or full can or jar.

Marmite is a vegetarian concentrated yeast extract past that will add extra flavour to the meatballs. It is available at most grocery stores, but can be left out if you prefer

Meatballs can be prepared (up to an including step six) in advance. Raw meatballs can be frozen for three to four months and cooked meatballs can be frozen for two to three months. When storing in the fridge, always use ground pork by the best before date.

You can also cook the meatballs by gently simmering them in your favourite sauce in a slow cooker on low for 6 to 8 hours.