When traveling in Umbria a few years ago I fell in love with porchetta, slowly roasted pork shoulder or loin stuffed with rosemary and garlic and drizzled with lemon. All those flavors appear in this quick and easy meatball version.
3 slices white bread
1/4 cup whole milk
2 tablespoons olive oil
2 shallots, chopped
6 garlic cloves, minced
1 large egg
Zest and juice of 2 lemons
1/4 cup freshly grated Parmesan
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped fresh parsley
11/4 pounds ground pork
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Tear bread into small pieces, and place bread in a bowl with milk; stir well.
2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until translucent. While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, lemon zest, Parmesan, rosemary, and parsley, and mix well.
3. Add shallot mixture and pork to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, drizzle lemon juice over meatballs, and serve immediately.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.