Pork Meatballs




  • 4 oz Pancetta, finely chopped
  • 10 cloves Garlic, finely chopped
  • 4 cups Ciabatta, Focaccia, or other rustic white bread, cubed
  • 1 cup Heavy cream
  • ¼ cup Red wine
  • ¾ lb Ground Pork
  • ¾ lb Lean Ground Beef
  • 1 Large white onion, finely chopped
  • 1 Large carrot, microplaned or finely minced
  • ½ cup Chopped parsley
  • 5 sprigs Fresh Thyme, picked for leaves and finely chopped
  • 2 Eggs
  • 1 cup Grated Parmesan Cheese
  • ⅛ cup Chopped oregano ⅛ cup Chopped basil


  1. Over medium heat, cook chopped pancetta in a small pan until crispy. Add garlic and remove from heat. Let sit until cool to the touch.
  2. In a large bowl, combine chopped bread with heavy cream and red wine. Toss to coat bread with liquid, cover, and refrigerate for up to 3 hours.
  3. In another large bowl, combine ground pork and beef. Remove bread from liquid, squeezing out extra liquid, and add to meat mixture.
  4. Add cooked pancetta & garlic mixture and remaining ingredients to bowl and gently combine. Season with salt and pepper to taste.
  5. Portion mixture into 1.5oz balls (about 3 tbsp each), and chill until ready to cook.
  6. To cook, sear in hot pan with olive oil until browned on all sides. Finish by baking in a 400 degree oven for 10 minutes, or simmer in your favorite tomato sauce until meatballs are fully cooked inside.