Ground Pork And Potato Balls Food

GROUND PORK AND POTATO BALLS

Steps:

• Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
• Add pork; mix well.
• Make into 24 meatballs.
• Heat shortening in skillet, add meatballs and brown.
• Drain fat and remove meatballs from pan.
• Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
• Cover and cook on low for 20 minutes, turning occasionally.
• Remove meatballs from pan again; reserve drippings.
• Mix flour with 1/3 cup of water; stir into drippings.
• Cook until thickened.
• Serve with meatballs.

PORK MEATBALLS

Steps:

• Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
• Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
• Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

POTATO BALLS

Steps:

• Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
• Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
• In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
• Shape into small balls.
• Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
• Chill for 2 or more hours in the fridge.
• Remove from fridge.
• Heat the oil to 375 degrees; deep-fry until golden.
• ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.

PORK MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.