About the Dish

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Crusty Bread

    Crusty Bread

  • Onion


  • Pimenton


  • Pastured Ground Pork

    Pastured Ground Pork

  • Parsley


  • Tomato Paste

    Tomato Paste

  • Bell Pepper

    Bell Pepper

  • Padron Chile

    Padron Chile

  • Sherry Vinegar

    Sherry Vinegar


Heat oven to 425° F. Prepare your mise en place: Trim crusts off bread, then cut remaining bread into small cubes. Peel onion, and cut into 4 pieces. Cut 1 quarter of onion into small dice; thinly slice remaining 3 quarters. Peel and thinly slice 2 garlic cloves. Pick and chop parsley leaves. Remove and discard pepper stem and seeds; thinly slice flesh.
Crack egg into a mixing bowl and lightly whisk to combine yolk and white. Whisk in cream. Add bread, and mix thoroughly to combine. Let the mixture stand to allow the bread to absorb the liquid.
Place a sauté pan over medium heat, and add 1 tablespoon olive oil. Once oil is hot, add diced onion and half of the sliced garlic. Cook, stirring, until the onions begin to turn translucent, about 2 minutes. Reduce heat to low, and stir in 1/2 teaspoon pimenton, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Remove from heat, and set aside to cool.
Place bread mixture in a blender or food processor and pulse to combine. (Reserve the mixing bowl for step 5.) Add sautéed onion mixture and half of parsley, pulse briefly to incorporate, and then blend until completely smooth. This mixture is called a “panade.” Wipe out the sauté pan, and reserve for a later use.
Grease a heavy baking pan with 1 teaspoon cooking oil. To the reserved mixing bowl add ground pork, and lightly break it up. Add panade, and mix together until everything is just combined. Divide into 6 equal portions, then roll and place on baking pan.
Bake meatballs until the meatballs are firm to the touch and reach an internal temperature of 160 degrees, 12-15 minutes.
While the meatballs cook, make the piperade. Place reserved sauté pan over medium heat, and add remaining 1 tablespoon olive oil. When oil is hot add pepper and sliced onion. Cook, stirring, until onion begins to become translucent and peppers soften, 6-8 minutes. Add remaining sliced garlic, and cook, stirring, 1-2 minutes more.
Reduce heat to low, and add crushed tomato, sherry vinegar, remaining 1/2 teaspoon pimenton, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper. Simmer, stirring occasionally, until most of the liquid has been cooked away and vegetables are soft but not mushy, 5-7 minutes. Taste and adjust seasoning as desired.
Spoon piperade onto 2 plates, and top with meatballs. Garnish with remaining parsley, and enjoy!