Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
1 pound ground, fatty pork
1¾ ounces smoked paprika
1/8 ounce garlic powder
1/16 ounce salt
½ ounce chopped roasted garlic
2½ ounces browned pizza cornicione, (pizza crust) chopped in small dice (You can also use a bread.)
1 ounce fresh chopped cilantro
1 ounce fresh chopped basil
2 ounces diced red onion, roasted or sautéed with oil until translucent
Pinch oregano Pinch coriander
Cook’s Note: If you have less fatty pork, you can incorporate small chunks of bacon into this mix. Place all ingredients in a large bowl and mix with a gloved hand.
Place plastic wrap over bowl and refrigerate overnight to let flavors meld and set.
The next day, roll out into 1½-ounce balls and place on a parchment-paper covered large sheet pan. Place into a 425 F oven for six minutes and then pull out and roll each ball so as not to burn and/or flatten the bottom of each ball. Cook for another five to eight minutes until done. You can slice each meatball in half to get the wonderful half-sphere effect on pizzas or quarter them if you need a better “spread” on the pie.