Pork Meatballs

Tomato Sauce and Basil Pesto

Chef Cedric Harden of River Roast | Chicago
Yield: Forty-eight 2-ounce meatballs

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Adapted by StarChefs | June 2018

INGREDIENTS

Tomato Sauce:
2 ounces butter
2 onions, thinly sliced
¼ cup thinly sliced garlic
350 milliliters Cabernet Sauvignon
112 ounces Pomì chopped tomatoes
Salt
Black pepper
1 cup basil leaves

Meatballs:
4 pounds pork shoulder, ground
1 pound pork fatback, ground
2 pounds pork belly, ground
1 pound bacon, ground
4 fresh bay leaves, ground
½ ounce fresh sage, finely chopped
1 teaspoon ground mace
¾ tablespoon salt
½ tablespoon black pepper

METHOD

For the Tomato Sauce:
In a medium saucepot over medium heat, melt butter and add onions and garlic. Sweat until soft and translucent. Add red wine and cook 3 minutes. Add tomatoes and cook 2 hours over low heat. Season with salt and pepper. Using an immersion blender, blend in basil.

For the Meatballs:
Heat oven to 275ºF. In a bowl, combine all ingredients and roll into meatballs. Transfer to saucepot with Tomato Sauce and secure lid. Cook in oven until tender, about 2 hours.

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