Restaurant Associates Restaurant Associates

Cool Recipe Alert: Smoked pork shoulder meatballs

Paired here with summer veggies, this pork meatball recipe was created by Executive Chef Bill Desoto with Restaurant Associates at The New York Times. The smoky pork is spiced up with Sriracha and made rich with manchego cheese.

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

1 egg

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

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.