Meatballs are a classic comfort food. This recipe is great for traditional spaghetti and meatballs, or enjoy them in a sandwich on the tailgate. After all, who doesn’t love a good meatball?
Chill the duck meat and ground pork butt until it is almost freezing by sticking it in the freezer for 30-45 minutes.
Remove and cut both meats into half-inch chunks.
Grind through your fine die in a meat grinder. If you don’t have a meat grinder, you can use a food processor, set on pulse. Don’t crowd the processor and chop the meat in pulses until you get something that looks
like ground meat – it will not be as good as with a grinder, but it is easier than hand-mincing everything. Put the meat into a bowl, cover, and place in the refrigerator.
Pour the milk into a pot and set it on low heat. Warm to just take the chill off the milk.
Cut the crusts off the stale bread and break it into pieces. Add it to the pot. It will begin to absorb the milk; when it does, turn off the heat and mash everything into a paste. Let it cool to room temperature.
In the meat bowl, add the WC Sagemary Sea Salt, WC Blood Orange Olive Oil and WC Sicilian Blend, as well as the cheese.
Now, add the eggs into the bowl, then pour the bread-milk mixture in.
Gently mix everything together. Do not squeeze things together; just gently work the mixture until everything is well mixed.
When the ingredients are combined, grab a palm-full (option is an ice cream scooper) and roll it into a ball with your palms, not your fingers. You want meatballs about 1 to 1½ inches across.
Gently roll the meatballs in the Panko crumbs. You may need to re-shape them before putting them onto a cookie sheet lined with parchment paper.
When the meatballs are all made, get a large cookie sheet ready (one that has sides); drizzle a small amount of olive oil (just to coat) onto the pan, and place meatballs in rows on the pan.
2½ lbs. duck meat, skinned
1 lb. organic ground pork butt
2 tbsp. WildCheff Blood Orange Olive Oil
2⁄3 cup organic milk
3 slices good but stale bread, crusts removed
2 organic or farm-fresh eggs
2 tsp. WildCheff Sagemary Sea Salt
2 tsp. fresh ground black pepper
1 tbsp. WildCheff Sicilian Blend Seasoning
2 cloves garlic, finely minced
4 tbsp. fresh grated Parmesan cheese
1½ cup Panko bread crumbs
olive oil for sautéing
Pre-heat oven to 400 degrees:
Once oven is heated, place meatballs into oven for 15-20 minutes until golden brown, turning them once if needed.
When cooked, set the meatballs on a plate lined with paper towels, or a wire cooling rack to drain. They can be used right away or cooled and then refrigerated for a week, or frozen for several months.
Serve over your favorite red sauce, or enjoy with your favorite veggies.
These meatballs make great tailgate sandwiches, or sliced on a homemade pizza or in a calzone, in which case I would recommend using my WildCheff Pizza Blend seasoning sprinkled over your dough.