Chef Chuck's Pork Ribs and Meatballs

Costine di Maiale e Polpette


Homemade tomato sauce with pasta, pork ribs and meatballs is truly comfort food. The pork was fork tender while the meatballs were so light. I slow cooked this meal in my new revolutionary nickel impregnated cast iron pot. This pot has unique qualities that others don't, it's quite efficient, the green pot, because it holds the temperature evenly on a low heat.

Pork Ribs and Meatballs
3 large cans tomato sauce
2 tablespoons tomato paste
3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup water
1 tablespoon dried oregano
1 tablespoon fresh parsley, chopped
salt and pepper to taste
2 large country style pork ribs with bone
or 4 small ribs, room temperature


Meatballs
 1 pound ground beef, room temperature
1 cup parmigiana cheese, grated
1 cup Italian breadcrumbs
2 eggs
1 1/2 tablespoons fresh parsley, chopped
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper


In a large pot heat 2 tablespoons of olive oil and brown ribs on all sides, remove and set aside. Add 1 tablespoon olive oil and brown tomato paste for about 4 minutes, add garlic and stir for 30 seconds. Pour in tomato sauce, herbs, add ribs and water, cover, bring to a boil. Reduce heat and cook for 30 minutes. Meanwhile make meatballs by gently combining all ingredients in a large bowl. Form meatballs lightly and drop raw into sauce, bring to a boil and reduce heat to low and simmer for 1 hour. Serve with your favorite pasta.