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Porchetta Style Meatballs

Rocco Gizzo

Servings

2 to 3 sandwiches

Prep Time

45 minutes

Cook Time

30 minutes

They’re rich, they’re tender, and they’re packed with all the traditional flavors you’d find in a classic Italian Porchetta. Juicy meatballs, tender broccoli rabe, and gooey provolone cheese… all sandwiched between a fresh semolina loaf. What more can you honestly ask for? 

Porchetta Style Meatballs

Ingredients

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    • 1 lb Kurobuta Ground Pork

    • 3 garlic cloves, grated

    • 1 tablespoon fennel seeds, toasted and crushed

    • 1 tablespoon fresh rosemary, finely chopped

    • 1 tablespoon fresh parsley, finely chopped

    • 1 tablespoon Extra Virgin Olive Oil

    • ½ lemon, zested

    • ½ teaspoon red pepper flakes

    • ¼ cup panko bread crumbs

    • 1 egg

    • Freshly grated parmesan

    • 1 teaspoon salt

    • SRF Wagyu Beef Tallow

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    • 1 bunch broccoli rabe, roughly chopped

    • 4 garlic cloves, grated

    • ½ cup hot cherry peppers, roughly chopped

    • ¼ cup grated Pecorino Romano, adjust as needed

    • ½ teaspoon red pepper flakes

    • Salt to taste

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    • Semolina Bread

    • Provolone Cheese

    • SRF Wagyu Beef Tallow Kettle Chips

    Directions

    1. Toast fennel seeds in a dry pan for 1 to 2 minutes until fragrant. Then lightly crush with a knife or mortar & pestle. 

    2. In a bowl, combine all the pork, garlic, fennel seeds, rosemary, parsley, EVOO, lemon zest, red pepper flakes, panko, egg, salt, and freshly grated parm. Then gently mix until just combined.

    3. Form into 6 to 8 meatballs, transfer to a sheet pan and allow the meatballs to rest in the fridge (uncovered) for 30 minutes.

    4. Heat a skillet over medium heat with SRF Wagyu Beef Tallow. Add the meatballs and cook for 4 to 5 minutes per side, rotating, to ensure all sides are brown. Continue cooking until all sides are browned and internal temp reaches 160ºF to 165ºF.

    5. While the meatballs cook, prepare the broccoli rabe by adding it to a large pan. Add a 1/4 cup of water and place over medium heat, covered. Allow the broccoli rabe to steam for a few minutes.

    6. Once steamed, remove the lid. Drizzle with EVOO and mix until combined. Then season with the garlic, cherry pepper, red pepper flakes, and salt. Continue cooking for another 2 to 3 minutes just until the broccoli rabe is fully coated. Then remove it from the heat and stir in the Pecorino Romano. Taste and adjust seasoning as needed.

    7. Being building the sandwich by adding a generous amount of provolone cheese on both sides of the bread, and toast until the bread is crispy and the cheese is gooey. 

    8. Then assemble the sandwich by adding the meatballs on one side, followed by a generous amount of broccoli rabe. Finally, finish with a drizzle of good quality EVOO and enjoy!