Porchetta Meatballs

Porchetta…or meatballs? Meatballs…or porchetta? If you are a fan of Italian-American food, you know that there is no real downside to this dilemma. For those not familiar with porchetta, it is a savory and well seasoned, slow cooked boneless roast of pork (sometimes carved directly from a roasted pig at outdoor events and festivals), usually served on a crusty Italian roll with roasted peppers, sharp provolone and sautéed broccoli rabe. I often make my version of porchetta as a Sunday dinner in a slow cooker, and if you follow my social media pages, you are very familiar with the photos that I share of the well-seasoned pork shoulders being slow cooked on my grill in the summertime. Most other Sunday dinners in my household are of course made up of meatballs and pasta.

It was just last week, as I was checking out the variety of pork shoulders on sale at the supermarket, that the package of ground pork caught my eye and sparked an idea. It is no secret that the classic Italian meatball is made up of equal parts ground beef, veal and pork. It is also common culinary knowledge that rolling and frying (or baking) meatballs takes up a lot less time than seasoning and slow cooking a pork shoulder. Here is where the spark really started to ignite…
If I were to use only the ground pork as the key ingredient in a meatball, seasoned with porchetta spices instead of my traditional meatball spices, would it taste as good as I am imagining it would?
Only one way to find out!

I’ve been writing this blog for just over 10 years, and I’ve put together some creative and fun recipes that I am proud of. But I have to say…this new recipe here is easily one of my favorites. Using only ground pork as the base of this recipe made for a juicy and tender meatball. The seasonings used in this recipe – garlic powder, onion powder, Italian seasoning, kosher salt, black pepper and toasted fennel seeds – were the perfect representation of a slow roasted pork shoulder, and worked harmoniously and beautifully with the ground pork. The timing of putting this recipe together – 45 minutes start to finish – was the real game changer.

Of course, I will never turn down a juicy traditional porchetta sandwich, and there will always be room at my dinner table for classic Italian meatballs in Sunday gravy. But this recipe will definitely be put to good use on those days where time and hunger are of the essence!

A Quick Tip about the Fennel Seeds
One of the key ingredients to a flavorful porchetta is fennel seeds, and they are also a key ingredient in this meatball recipe. A trick that I like to do when using fennel seeds for porchetta is to first toast the seeds in pan for about 8-10 minutes, until they start to brown a bit. This helps elevate the aromatic beauty of the seed and adds a really nice toasted flavor. I then prefer to add the toasted seeds, along with the kosher salt, and the garlic and onion powders to a spice grinder to help combine the spices into one mixture. A spice grinder is not absolutely necessary, but I suggest that you at least crush or chop the toasted fennel seeds before adding them to the meat mixture.

PORCHETTA MEATBALLS

1 pound ground pork
1 tablespoon Italian seasoning
1 teaspoon toasted fennel seeds (toasted 8-10 minutes in a pan over medium heat, until fragrant)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 egg, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs

*Rosemary is another fragrant herb that is often used to give flavor to a porchetta spice rub. I am not a huge fan of rosemary, so I prefer to leave it out. You can add 1 teaspoon of fresh chopped rosemary, or 1/2 teaspoon of dried rosemary for additional flavor if you wish.

Preheat oven to 400 degrees. If you have a spice grinder, add the toasted fennel seed, kosher salt, black pepper, onion and garlic powder to the grinder and pulse a few times until the fennel is chopped and the spices are well mixed. If you do not have a spice grinder, you can simply chop or crush the fennel seeds on their own, then mix with the salt, pepper, onion and garlic powder.

Add the spice mixture and remaining ingredients to the ground pork. Mix well. Roll the pork into 12-15 golfball-sized meatballs (depending on your size preference). Place the meatballs on a baking sheet or in a baking dish lined with parchment paper. Lightly spray the meatballs with cooking spray. Bake for 20-25 minutes, or until the meatballs start to brown.

Remove from oven and serve immediately. You can serve them with buttered noodles or rice, with pasta, or my personal choice…in a crusty Italian roll with roasted peppers, sharp provolone and sautéed broccoli rabe!

Stuffed Pork Chops

I can’t say that pork chops are an item that are served all that often in my house. I have nothing against pork chops. In fact, there are even a few pork chop recipes that could be found on this site from way back in my early days of blogging. I just don’t tend to gravitate towards the pork chop section of the super market. However, a recent sale on thick cut pork chops gave me the urge to experiment once again with ‘the other white meat.’

I actually had a stuffed pork chop recipe bookmarked from a while back that I found to be inspirational, yet never got around to working my own magic with it. A recent rare Saturday night with both kids out at birthday parties made for the perfect dinner date opportunity for my wife and I. Instead of using the recipe’s recommended spinach, diced capicola and provolone stuffing with bone-in chops, I decided to go with a stuffing made of cherry tomatoes, kale and feta cheese in the boneless chops (not that the original recipe sounded any less appealing…sometimes you just have to use whatever ingredients you have on hand). The stuffing ingredients proved to be a great choice. Nice flavor, not too overpowering, and a great complement to the chops.

If you would like to give this recipe a try, I would highly suggest that you soak the chops in a brine prior to stuffing them, even if just for one hour. Pork chops, especially thick cut, can tend to be a little tough and dry, regardless of how they are cooked. One hour in a simple brine will help make your pork chops all the tastier! My brine of choice could be found at the end of this post.

Stuffed Pork Chops

2 tablespoons olive oil
2 cloves garlic, minced
6 ounces (3 handfuls) chopped kale or spinach
6 cherry tomatoes, quartered
3 oz crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 egg, lightly beaten
4 thick cut pork chops (could use boneless or bone-in), soaked in brine*

Preheat oven to 375˚.

Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add kale, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until kale is wilted, about 2 minutes. Remove the kale mixture to a medium-size bowl; let cool completely. When cool, add the chopped tomatoes, feta and egg; gently stir to combine completely.

Place the pork chops on a flat work surface; cut a slit horizontally to form a deep pocket. Stuff each chop with 1/4 of the stuffing. Secure chops with toothpicks.

Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 20-25 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Timing may vary depending on your oven, so be sure to follow the suggested temperature reading if possible. Remove chops to a platter; cover loosely with foil. Let stand 5 to 10 minutes before serving.

*Brine Recipe

4 cups water
4 tablespoons kosher salt
1.5 tablespoon sugar

Pour the water, salt and sugar into a small pot and heat over high heat. Simmer, stirring occasionally, until the salt and sugar completely dissolve and the water starts to bubble. Do not bring to a full boil. Remove from heat and let cool to room temperature.

Place the pork chops into a bowl, then pour the cooled brine over the chops. Cover and place in the refrigerator for one to one and a half hours.

Remove chops from the brine and pat dry with a paper towel. Discard the brine mixture.

Escarole-Wrapped Chicken Meatballs

Growing up in an Italian-American family meant that most major holiday dinners would start off with a soup course. The soup of choice was most likely escarole soup, which is a chicken broth based soup containing carrots, mini meatballs and escarole, sometimes with the addition of acini di pepe pasta. You may also know this soup as Italian Wedding Soup, Italian Holiday Soup, or if you grew up in my old neighborhood you would simply call it S’cadole.

A few years back, when we started our mid-year Memorial Day Friendsgiving dinner tradition with our friends Chrissy, Carl and Lucas, I thought it would be fun to somehow incorporate the spirit and flavor of escarole soup into our menu without actually serving a bowl of piping hot soup on a seasonally warm early summer day. My solution to this was to compact all of the ingredients of the soup – sautéed carrots, celery and onions, chicken, meatballs, broth and escarole – and make a chicken meatball that was seasoned with the carrots, celery and onions, wrapped in boiled escarole leaves. This reimagined version of escarole soup was the perfect compromise for representing a traditional holiday dish during a not-so-traditional time of year.

Of course, this recipe is by no means intended to take the place of a holiday dish that is as traditional and enjoyable as escarole soup. Some traditions are just not meant to be tampered with. However, if you are looking for an alternative to a soup course – especially one that works well as an appetizer and also has the flavors of this traditional and classic soup – then this recipe is one that would work well for your holiday meal!

Escarole-Wrapped Chicken Meatballs
Serves 4-6

1 lb ground chicken
1 carrot, finely chopped
1 small onion, finely chopped
2 celery sticks, finely chopped
2 tablespoons olive oil
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 egg
salt and pepper
1 head escarole
1-1/2 cups chicken broth

Preheat oven to 375 degrees. Pour olive oil into a large sauté pan over medium heat. Add the chopped carrot, onion and celery. Sauté for 10-15 minutes, until soft.

Mix the ground chicken, breadcrumbs, parmesan cheese, egg and salt and pepper with the sautéed vegetables. Roll the mixture into meatballs.

Place the meatballs on a sprayed 9’x12” baking dish. Bake in the oven for 35-40 minutes, or until the meatballs start to turn a golden brown.

While the meatballs are baking, you will prepare the escarole. Start by thoroughly washing the escarole. Chop off and discard the bottom portion of the escarole head, keeping the loose leaves. Place the leaves in a pot of boiling water, and boil them for 10-15 minutes. You want to soften the leaves to make them pliable enough to wrap around the meatballs.

Once the meatballs are done baking, let them cool long enough for you to be able to wrap them with the escarole. Carefully wrap a few leaves around each of the meatballs, placing the meatballs back into the baking dish. Pour the chicken broth over the chicken meatballs, then return the baking dish into the oven. Bake for an additional 30 minutes. 

Remove from the oven. Plate the meatballs and drizzle the broth over the meatballs before serving.

Beans and Greens Stuffed Peppers

Stuffed peppers are a very popular and hearty dish that could be prepared in a number of tasty ways. On this food blog alone, you could find quite a few stuffed pepper recipes from previous posts, including ground turkey and rice stuffed peppers, crab-stuffed bell peppers, stuffed peppers and eggs, grilled Mediterranean stuffed peppers, and Aunt Tina’s stuffed peppers recipe, which uses an old world bread style stuffing that may be my favorite stuffing recipe of all time (links to all of these recipes can be found at the end of this post).

Because I have been experimenting lately with recipes that are heart healthy, yet still bursting with flavor, I decided to use a modified version of a beans and greens recipe as pepper stuffing. Beans and greens – which is another rustic and flavorful classic – could also be prepared in a number of ways, using various ingredients. Just the greens alone could take you in a number of directions. Spinach, escarole, mustard greens, Swiss chard and broccoli rabe will all work well. I’ve selected kale as my green for this go-around, but you could substitute it with any of the above mentioned, or any other favorite leafy green of your choice. For the beans, I’m using canned garbanzo beans. Cannellinni beans (or white kidney beans) would be my second choice for this dish. If you are up to the task, you could purchase and prepare fresh garbanzo or cannellini beans, but you’ll need to set aside some time to have them ready to roll for this dish. You can check out various methods on how to prepare fresh beans by clicking here.

What I really like about this recipe is that it starts off very basic, and is accommodating to many diets. Just a few spices and seasonings are enough to give it real taste and flavor. I added some cooked quinoa to the fold, and I’ve also decided to kick things up a bit by adding some bacon to the mix and sautéeing the beans and greens in a bit of the bacon grease for some real flavor. Of course, you could eliminate the bacon portion if you do not want to add meat to the recipe. But if you are looking for some knock-down flavor, I suggest you give it a try. Shrimp would also be a nice addition if you wish.

Instead of removing the cap of the bell pepper and stuffing it from the top, I went with halving the peppers length-wise, so that the peppers could sit flat on the dish. Not only does it make for nice presentation, it also makes stuffing the pepper a bit easier…and less messy to eat!

No Peppers? No Worries!

If you are not a fan of peppers, or maybe just don’t have any on hand, I suggest you still give this stuffing recipe a try. It would work fabulously served over pasta, or even just served on its own as a warm salad.

Whichever ingredients you decide to incorporate, or whichever method you decide to serve it, I can guarantee you that this recipe will leave you stuffed and satisfied.

Beans and Greens Stuffed Peppers

4 bell peppers (your choice of color), cut in half length-wise with membrane and seeds removed
*4 oz pancetta, diced, or 4 slices of thick cut bacon, cut into small pieces
1 small onion, diced
1 15 oz can cannellini or garbanzo beans
8 ounces of kale (or your preference of leafy green)
olive oil (if needed)
1/4 to 1/2 cup chicken broth (if needed)
salt and pepper
shredded cheese for topping (optional)

* If you prefer not to use pancetta or bacon in this recipe, simply start by sautéeing the onion in olive oil. Other additional ingredients that would work well with this filling are cooked quinoa, rice or other grains (approximately 1/2 cup cooked). You could also sauté shrimp before adding the beans and greens to the mix.

Also, you could prepare the filling ahead of time. Simply refrigerate until ready to use.

Preheat oven to 400˚.

Sauté pancetta or bacon pieces in a large pan over medium heat until crispy and fat is rendered, about 7-10 minutes. Remove pancetta or bacon and set aside.

Add onion to rendered fat in the pan (or start with olive oil if you are not using pancetta or bacon grease), sauté until onions are soft and translucent (add additional olive oil if needed). Add beans, stir together, cook until heated.

Add the kale, stir together. You can add 1/4 to 1/2 cup of chick broth if needed, to help cook down the kale. Season with salt and pepper to taste. If you are using the pancetta or bacon, you will not need to add much additional salt for taste.

Once the kale is cooked down, add the pancetta or bacon back to the pan.

While the stuffing is heating up, prepare your peppers by slicing them in half lenght-wise and scooping out and discarding the seeds and membrane. Place the peppers in a baking dish (open side up), and carefully stuff each of the peppers with the stuffing. Cover with foil and bake for 30 minutes.

Carefully remove foil, top the peppers with some shredded cheese (optional), and place back into the oven uncovered for an additional 15 minutes.

Serve and enjoy!

The beans and greens, heated up and ready to be used as a stuffing, a topping on pasta, or as a warm side salad.

The peppers….stuffed, baked and ready to be enjoyed.

Previously featured Stuffed Pepper recipes:

Ground Turkey and Rice Stuffed Peppers
Crab-stuffed Bell Peppers
Stuffed Peppers and Eggs 
Grilled Mediterranean Stuffed Peppers
Aunt Tina’s Stuffed Peppers