YIELD: 6 (3-oz.) meatballs
1 lb. ground smoked pork shoulder
2 Tbsps. Sriracha hot sauce
¼ cup heavy cream
¼ cup panko breadcrumbs
¼ cup Spanish onion, chopped, sautéed
1 oz. roasted garlic, chopped
2 Tbsps. fresh basil, chopped
2 Tbsps. fresh parsley, chopped
4 Tbsps. manchego cheese, grated
3 Tbsps. extra-virgin olive oil
Salt and pepper, to taste
1. Place all ingredients in large mixing bowl and combine gently until incorporated. Do not over mix.
2. Portion meatballs into 6 even-size piles, then form into meatballs.
3. Bake on sheet pan in 350°F for 12 minutes or until cooked through.
Photo and recipe: Restaurant Associates