Pork Pepper Meatballs On Parsnip Mash Recipes

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
• Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
• Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
• Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
• Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

Steps:

• Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Steps:

• Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
• Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.