Ingredients
- 1 large egg
- 1/4 cup heavy cream
- 1 large slice good sandwich bread (crusts removed and bread torn into 1-inch pieces)
- 8 ounces ground pork
- 1 small onion, grated on large holes of box grater (about 1/4 cup)
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 1 teaspoon packed brown sugar
- 1 1/2 teaspoons table salt
- 1 teaspoon baking powder
- 8 ounces 85 percent lean ground beef
- 1 1/4 cups vegetable oil
- 1 jar FCFC Sweet Red Pepper Relish
Notes: Follow the recipe here, or as a time saver use your favorite store bought brand. Reheat as per instructions and mix with Sweet Red Pepper Relish...heat through to make a glaze, or just use it fresh to dip or pour on top.
Directions
Whisk the egg & cream in medium bowl then add the bread and set aside. In a separate bowl beat (a mixer if you have one, or just use a cake mixer & a regular bowl) pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, for 2 minutes. Mash bread/egg/cream mixture until no chunks remain & add to the rest of the ingredients & continue to mix for 1 minute more until smooth. Add beef and mix on medium-low speed until just incorporated, about 30 seconds to form the meatballs, use about a tablespoon of the mix to create a roughly 1 inch meatball.
Either fry the meatballs in the 1 ¼ cup of vegetable oil, or for a lighter version you can bake them on an oiled sheet (or if you have those “mini-muffin” baking trays, they work great for this application) at 400 degrees for 25-30 minutes.
You can either pour a a jar of FCFC Pepper Relish over the meatballs, or dip at your leisure. If you’re baking the meatballs you can spoon some relish over each meatball with about 5-10 minutes left to go in the oven to create a glazed effect.