Carolina Consolation Pork Meatballs

Russ took two boneless pork chops out of the freezer yesterday. Since I was watching basketball all afternoon and working in my sweat shop I forgot to think about cooking them. While I was screaming at the TV as the Texas A&M Aggies were killing the Tar Heels I decided to speed up the cooking time by turning the pork chops into meatballs.

My team may have been playing their worst, but at least our dinner was good.

2 nice sized boneless pork chops

1 medium onion

1/2 cup fresh bread crumbs

2 T. milk

1 egg

2 T. Dijon mustard

1 t. Rubbed sage

1 t. Fennel seeds- toasted

1 t. Salt

1/4 t. Red pepper flakes

Few ground grinds of the pepper grinder.

Cut the pork into inch sized chunks and put in the Cuisine-art and pulse until well chopped. Add all the other ingredients and pulse a few more times until mixed.

Form into golf ball sized meatballs. Place in medium high non-stick pan and cook on each side until browned and then turn. Once you have browned on all sides turn the heat down to low and cover the pan and continue cooking for ten more minutes.

I made a sweet and sauce sauce that we drizzled on top.


Equal parts chili sauce, Dijon mustard and grape jelly (or any jelly you have). Heated I. The microwave until the jelly is melted into the sauce.

These were a good consolation to a rather terrible basketball game.

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