Pork Meatballs in Cherry Pepper Sauce
Pork and cherry peppers are a marriage made in heaven. These tender pork meatballs in a bright flavorful pepper sauce is a perfect weeknight meal. This dish pairs perfectly with rice, potatoes or polenta. AND, makes a delicious sandwich with leftovers!
Pork Meatballs in Cherry Pepper Sauce
Pork and cherry peppers are a marriage made in heaven.
Ingredients
Meatballs
- 1 lb Ground pork
- 1 Garlic clove
- 2 tbsp Freshly chopped parsley
- 1/3 cup Seasoned breadcrumbs
- 1/3 cup Milk more milk if needed
- 1/3 cup Grated Pecorino Romano cheese
- 1 Egg
- Salt and pepper to taste
- 1/4 cup Olive Oil for sautéing
- 1/3 cup AP Flour for dredging Seasoned with salt & pepper
Sauce
- 2 Garlic cloves
- 2 Onions, sliced
- 16 oz Jar of Sweet or Hot cherry peppers
- 1/4 cup Vinegar from the pepper jar
- 2 tbsp AP Flour
- 2 cups Chicken broth
Instructions
- Into a small bowl and the breadcrumbs and milk and mix. Let it sit for a few minutes for the breadcrumbs to absorb the milk.
- Into a bowl and ground pork, garlic, parsley, egg, breadcrumbs soaked in milk, grated cheese, and salt and pepper to taste. Mix everything well and set aside while you prepare the rest of the ingredients.
- Sliced the onions and cut the stem off and remove the seeds from the cherry peppers. Slice the cherry peppers and set aside. Reserve the vinegar from the jar for the sauce.
- Add flour to a shallow dish, seasoned with salt and pepper, using a 2 inch cookie scoop, scoop out equal portions of meat. Form your meatballs and then roll each meatball in the seasoned flour.
- Into a large, sauté pan, add olive oil and sear the meatballs on all sides. Do not cook through at this point. Remove from the pan and set aside.
- Into the same pan, add garlic cloves , onions, cherry peppers, and glaze the pan with the vinegar from the pepper jar. Cook for a few minutes and then add in a couple of tablespoons of all-purpose flour. Cook that for a couple of minutes and then add in 2 cups of chicken broth.
- Add the meatballs back into the sauce, cover vented and let it simmer for 10 minutes. Sauce should slightly thicken and meatballs will plump up.
- Serve with rice, mashed potatoes, or over polenta!
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