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Greek Pork Meatballs
Source: Chef Jean-Paul Bourgeois
What You’ll Need
- 2 pounds Prairie Fresh® ground pork
- 1-pound crumbled feta cheese
- 4 cloves garlic, finely chopped
- 2 tablespoons dried oregano
- Zest of 1 lemon
- 2 bunches of spinach, rough chopped
- 1 tablespoon crushed chili flake
- Salt and pepper, to taste
For the sauce:
- 2 tablespoons of butter
- ½ cup finely minced shallot
- 2 cups red wine
- 2 tablespoons spicy fig preserves
- 1 tablespoon chopped parsley
- For the meatballs, combine all ingredients and mix thoroughly being careful not to over mix into a paste.
- In a small skillet, roll a meatball and cook it in a bit of olive oil. This process acts as a taste test and will determine how much salt and pepper you use. Once cooked, taste, adjust seasoning, and cook another meatball if necessary.
- Roll your meatballs into 1–2-ounce portions or use an ice cream scoop to “measure” out the size of your meatball.
- Once portioned, gently roll your meatballs in the palm of your hand and set aside until you are ready to cook.
- Roast meatballs in an oven at 400 F. You can also use a griddle or smoker to cook your meatballs.
- For the sauce, melt butter in a large saucepan.
- Add shallots and a pinch of salt and begin to sweat your onions.
- Once your shallots are translucent, add red wine and fig preserves.
- Allow your sauce to reduce and thicken by half.
- Add your meatballs to the pan with your sauce. Roll and coat thoroughly.
- Finish with a sprinkle of parsley.