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Spicy Pork Meatballs

Smoking Egg

Ingredients

  • 1 pound ground pork
  • 2 sweet potatoes (about 2 pounds)
  • 1 large egg
  • ¾ cup Parmesan cheese, shredded, divided
  • 1/3 cup seasoned breadcrumbs
  • ¼ cup fresh parsley, chopped, plus more for garnish
  • 1 tablespoon dried sage, rubbed
  • 2 teaspoons red pepper flakes
  • 1 ½ teaspoons salt, divided
  • ¼ cup vegetable oil, divided
  • 1 pound rigatoni
  • 1 ½ cups half & half
  • ¾ cup milk, or more as needed
  • 4 tablespoons butter
  • ½ sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • ¾ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg

Instructions

Serves: 8

Method: Indirect cooking

Equipment: Half Moon Cast Iron Griddle, cooking grid

  1. Set the EGG for indirect cooking at 425°F/218°C.
  2. Using a cooking grid, bake the sweet potatoes for 50-60 minutes, or until tender.
  3. Meanwhile, in a large bowl, combine the ground pork, egg, ½ cup of cheese, breadcrumbs, parsley, sage, red pepper flakes, and ½ teaspoon salt. Form the mixture into golf ball-sized meatballs and arrange them on a plate.
  4. In the Half Moon Cast Iron Griddle, warm 2 tablespoons of oil. Add the meatballs in a single layer, making sure they’re not touching. Cook until browned and cooked through, about 10 to 12 minutes. Transfer to a paper towel-lined plate and cover to keep warm.
  5. Cook the pasta according to package directions. Drain, cover to keep warm, and set aside.
  6. Scoop the flesh from the sweet potatoes, place it in a food processor, and pulse a few times. Slowly add the half and half and milk, processing until smooth. Set aside.
  7. Wipe out the Half Moon Cast Iron Griddle and place it back on the EGG at 350°F/177°C. Warm the butter and 2 tablespoons of oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes.
  8. Add the flour and cook for 1 minute. Stir in the sweet potato mixture, black pepper, nutmeg, and 1 teaspoon salt. Cook until the sauce thickens and is heated through, about 3 to 4 minutes. If the sauce is too thick, add more milk as needed. Stir in ¼ cup of cheese.
  9. Add the rigatoni, stirring until heated through.
  10. Serve the pasta topped with meatballs and garnished with chopped parsley.

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