MAKES ABOUT 50 MEATBALLS
We call these meatballs “bunny balls” in the kitchen at the Filling Station. If you are not cutting up the rabbits for the paella yourself, have your butcher reserve the legs to put into the paella. Grind up the rest of the rabbit for this recipe and reserve the bones for stock.
1 cup fresh BREADCRUMBS
1 cup CHICKEN STOCK or store-bought chicken stock
2 tablespoons OLIVE OIL
1/2 cup finely chopped SHALLOTS (about 2 medium shallots)
KOSHER SALT
11/2 pounds GROUND RABBIT meat (roughly 2 rabbits)
11/2 pounds GROUND PORK
4 large EGGS, lightly beaten
3 ounces JAMÓN SERRANO, country ham, or prosciutto, finely chopped or ground
1/2 cup lightly toasted PINE NUTS (see Toasting Nuts)
1/2 cup chopped fresh MINT LEAVES
1/4 cup chopped fresh FLAT-LEAF PARSLEY LEAVES
4 GARLIC CLOVES, finely chopped or grated
1 teaspoon RED PEPPER FLAKES
Preheat the oven to 375°F.
Spread the breadcrumbs on a baking sheet and toast them in the oven for about 10 minutes, until golden brown. Transfer the breadcrumbs to a large bowl. Add the chicken stock and set aside until the breadcrumbs have absorbed all the liquid, about 10 minutes.
Heat the oil in a small sauté pan over medium-high heat until the oil slides easily in the pan, about 2 minutes. Add the shallots, season with salt, and cook until soft and a nutty brown, 6 to 8 minutes. Set aside to cool.
Add the shallots to the bowl with the breadcrumbs. Add the rabbit, pork, eggs, ham, pine nuts, mint, parsley, garlic, 4 teaspoons salt, and red pepper flakes. Knead gently with your fingertips to combine. (At this point you can roll one ball and cook it in olive oil to make sure it is seasoned to your liking. Adjust the seasoning as desired.)
Roll the meat between your palms into 1-inch balls and place them in a single layer on a baking sheet. Cover with plastic wrap and refrigerate the meatballs for at least 2 hours and as long as overnight.