Talaya’s WAVE Cafe Dish of the Day sponsored by Spaghettini: Kurobuta Pork Sicilian Meatballs

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All this week, we’re featuring recipes from Spaghettini in Seal Beach, many of which you may recognize from the menu at our Sunday Brunch! Each recipe is complete with a how to instructional video featuring the owners of Spaghettini, Cary & Laurie and their very special guest, Dave Koz! Plus, the cocktail pairing recommended for each dish!

Today’s dish is kurobuta pork Sicilian meatballs. This dish is paired with a Negroni cocktail.

Every weekday morning at 8:00, Pat Prescott announces the WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for the cue to call 1-800-520-WAVE (9283).

If you’re the correct caller and know today’s WAVE Cafe Dish of the Day, you win this week’s prize, a $100 Spaghettini gift certificate!

Watch below how to prepare today’s recipe:

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Kurobuta pork Sicilian meatballs ingredients:

1 pound Kurobuta ground pork
1/2 yellow onion, diced
1/3 cup chopped Italian parsley
1/2 cup grated Parmigiano- Reggiano cheese
2 T. minced garlic
2 T. white pepper
2 T. kosher salt
2 eggs
1 cup whole milk
1 cup fresh breadcrumbs
2 cups extra virgin olive oil

Kurobuta pork Sicilian meatballs directions:

  1. In a small mixer, combine the pork, onion, parsley, Parmigiano -Reggiano, garlic, pepper, salt and eggs. Mix well.
  2. Slowly add the milk until all the ingredients are incorporated, and then mix in the breadcrumbs.
  3. Place on a sheet pan, cover with plastic and let rest for one hour.
  4. Pre-heat oven to 375 degrees.
  5. Heat a large skillet on high and add the olive oil.
  6. Start hand rolling the meatballs (about 1 oz. each) and place in skillet, turning constantly so that they are golden brown.
  7. Place on cookie sheet and bake in oven for 30 to 40 minutes.
  8. You can keep meatballs warm by placing in large pot of warm Marinara sauce.

Negroni cocktail ingredients:

1 1/2 ounces each of gin, campari and sweet vermouth

Negroni cocktail directions:

  1. Pour into a shaker then over ice.
  2. Garnish with an orange slice and a mint sprig.
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