1 lb. ground pork shoulder
1 lb. ground veal
3/4 cup Panko bread crumbs
10 cloves minced garlic
1.5 eggs
1/2 teaspoon of nutmeg, ground
2 teaspoons Kosher salt
Flour for dusting
Olive oil for frying
1 medium onion , finely chopped
5 cloves garlic, sliced
8 anchovies minced
1 green pepper very finely sliced
1/2 cup sherry
3/4 cup chicken stock
1 tomato, grated
Kosher salt
Ground pepper
In a bowl mix the meats well
Add and mix again thoroughly the garlic, egg, salt, pepper, nutmeg and bread crumbs
Roll into approximately 1Tbsp sized balls and add to freezer for 20 minutes.
Take out of freezer, reroll, dust with flour
Cover bottom of pan lightly with oil and just brown the meatballs (work in batches so do not overcrowd them in pan).
Add more olive oil to pan and add and saute onions for 5 minutes, followed by garlic and anchovies for a few more followed by green peppers.
When soft, add stock and tomato and get to a simmer.
Cover and simmer for at least 1 hours and preferably more. if gravy is excessive or not thin enough, remove meatballs, reduce the gravy while stirring regularly and then, once more return the meatballs.
Serve with toothpicks or on top of croutons for tapa or with mash potatoes to go along with delicious gravy.
Entire recipe has approximately 4000 calories and each meatball approximately 40 calories
