About the Dish

4 ounces Linguine
1 Shallot
1/2 teaspoon Ground Fennel Seed
12 ounces Pastured Ground Pork
1 cup Diced Tomato
1 teaspoon Italian Spice Blend
2 ounces Salad Greens
1/2 Lemon
Per Serving
Calories 620
Total Fat 28 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 870 mg
Total Carbohydrates 50 g
Dietary Fiber 6 g
Sugar 5 g
Protein 42 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Peel and mince shallot. • Halve lemon. Juice 1 half. Reserve remaining half for another use.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 10 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
• Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add half of shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes. • Add fennel. Cook, stirring, until fennel is fragrant, about 1 minute. • Transfer mixture to a large bowl. Reserve pan.
• Add pork, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine well. • Form into 1-inch balls. (You’ll have about 20 meatballs.)
Return pan to medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add meatballs. Cook without disturbing until browned on bottom, about 2 minutes.
• Turn meatballs. • Add remaining shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Stir in tomato, Italian spice and 1/4 teaspoon kosher salt. Cook until fragrant, about 2 minutes. • Stir in reserved cooking liquid. Reduce heat to low. Simmer until sauce thickens, 3-4 minutes.
While sauce simmers, in a bowl, toss salad greens with 1 teaspoon olive oil and lemon juice.
• Divide pasta between 2 plates. • Top pasta with meatballs and sauce. • Serve with tossed greens, and enjoy!