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Flatiron Foodies: Trattoria Italienne's Pork Meatballs

Trattoria Italienne's pork meatballs are sure to become a hit at your dinner table! "Our meatballs are a guest favorite and also something I love to cook at home," says Chef Jared Sippel. "They're juicy and full of flavor -- but the best part is their versatility. You can serve them as a starter, like we do at the restaurant over a bed of polenta, or toss them in your favorite sauce for proper pasta and meatballs."

Pork Meatballs (Polpettine if served over polenta)

Yields 4 servings


  • 1 pound pork shoulder, ground with large die
  • 1/2 ounce prosciutto (preferably San Daniele) 
  • 2 ounces stale bread, soaked in milk and wrung dry
  • 1/2 ounce minced parsley
  • 2 eggs
  • 2 tablespoons kosher salt
  • 2 cloves garlic, minced to a paste
  • 1 1/2 ounces ground parmigiano or Grana Padano
  • 2 teaspoons ground black pepper
  • 1 teaspoon chili flakes
  • 1 teaspoon minced rosemary
  • 1/2 teaspoon dried oregano


1.  Dice all pork in large chunks and set in the freezer with meat grinding attachments. 

2. Sweat the garlic in a small amount of olive oil to release flavor for about one minute, then add rosemary, chili flakes, and oregano. Let cool.

3. Grind very cold meat on large grind, or ask your butcher for a coarse grind.

4. Toss the meat with everything except the eggs and cheese, then grind once through the smaller medium die. You may also ask your butcher to give you a coarse ground pork suitable for ragu if you do not have access to a meat grinder.

5. Combine all remaining ingredients and mix well in a mixer or with your hands. Do not overmix of the meatballs may become spongy and tough. 

6. Portion to desirable size and cook in a saute pan. 

Pictured above: Polpettine (pork meatballs served over polenta)

Pictured below: Trattoria Italienne Chef Jared Sippel


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