Bork Meat-a-balls

Ever so slightly obsessed with The Meatball Shop and its co-owners and chefs, I decided it was high time I made my own.  And there was no time like today, since Fleisher’s Grass-fed and Organic Meats recently opened on 5th Avenue in Park Slope, right next to neighborhood shop of quirky and curious goods, Cog and Pearl. 

The Nation’s Leader in Craft Butchery


Meatball Ingredients:

1 lb of bork – ground beef and ground pork

Half a finely chopped jalapeno

1 cup of shredded Parmesan


1/4 cup celery leaves (I subbed in celery leaves for parsley)

1 large diced onion

4 cloves of garlic, finely chopped

1 whisked egg

2 slices of sourdough bread (toasted and broken into small pieces)

1/2 cup milk (I subbed in soy milk)



Sauce Ingredients:

1 can of diced tomatoes

1 small diced onion

3 cloves of garlic

Red pepper flakes

3 bay leaves

S&P and olive oil


Soak the broken up pieces of toast in milk for 10 minutes.  Squeeze out the excess milk from the bread and add to the rest of the meatball ingredients in a bowl.  Mix all together, and let sit in the refrigerator for 30 minutes.  Meanwhile start the sauce by sauteing the garlic and onion in a pan until lightly translucent.  Stir in the can of diced tomatoes, red pepper, bay leaves and S&P to taste – bring to a simmer.  Take the meatball mixture out of the refrigerator and wetting your hands with the excess milk, begin to roll the meatballs, placing in one layer in the simmering sauce.  Cover the pan and simmer for 15-20 minutes, turning over meatballs halfway through.  After 15 minutes, check to make sure the meatballs are cooked, and voila!  Serve with pasta, by itself, or in a sandwich.

Meatball mixture with the shredded Parmesan poking out.

Gently simmering away…

Done and delicious-looking.

Whoops – some eaten already – too delicious not to.

Meatballs with a side of kale, carrot, onion, celery soup with a touch of shredded Parmesan.


~ by drywoodburstingintoflame on November 13, 2011.

3 Responses to “Bork Meat-a-balls”

  1. yum yum yummy. I made meatballs this wknd too :) You’ll have to borrow my Meatball Shop book! and/or we’ll just have to cook through it this winter. x

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