In traditional English cooking these meatballs are called “faggots,” and they are traditionally served with mashed potatoes and peas. While authentic recipes call for using pork innards, I’ve adapted the recipe to use ground pork.
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 large onions, thinly sliced
Salt and freshly ground black pepper to taste
2 teaspoons granulated sugar
1/2 cup dry white wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
1/4 teaspoon ground nutmeg
11/4 pounds ground pork
Salt and freshly ground black pepper to taste
2 teaspoons cornstarch
Vegetable oil spray
1. Heat oil and butter in a large skillet over medium heat. Add onions, and toss to coat. Cover the pan, and cook onions for 10 minutes, stirring occasionally. Sprinkle onions with salt, pepper, and sugar, and raise the heat to medium-high. Cook onions for 15 to 20 minutes, stirring occasionally, or until brown. Add wine, and cook over high heat for 1 minute, stirring constantly. Add stock, parsley, and thyme, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer sauce, uncovered, for 5 minutes.
2. While onions cook, preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Combine egg and milk in a mixing bowl, and whisk until smooth. Add breadcrumbs and nutmeg to the mixing bowl, and mix well. Add pork, season to taste with salt and pepper, and mix well.
3. Make mixture into 2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove the pan from the oven, and set aside.
4. Add meatballs to sauce, bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Combine cornstarch and 1 tablespoon cold water in a small bowl, and stir well. Add mixture to sauce, and cook for an additional 2 minutes, or until slightly thickened. Season sauce to taste with salt and pepper, and serve immediately.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.