Ajika Spiced Pork Meatballs in Brothy Tomatoes

 

I'm not really a food blogger, but thought that I would give it a try today since I made a dish I really like. We are at the tail end of tomato season and if you can get your hands on any, this is the perfect end of summer/early fall dish. This dish was inspired by Alison Roman's Spicy Pork Meatballs in Brothy Tomatoes and Toasted Fennel from her cookbook Nothing Fancy, but has a few changes. I have some Ajika spice mix in my pantry from Trader Joes that I had never used before, and thought that I would use it in the meatball mixture to add a slight smokey, spicy flavor. The rest of the recipe is the same with the meatballs finished in a cherry tomato and vinegar broth. 

Ingredients:

1lb ground pork

6 garlic cloves (2 grated, 4 minced)

2tsp ajika seasoning

1tsp fennel seeds (optional)

herbs of your choice (I used scallion)

1 onion sliced

1tsp Calabrian chili

1 pint cherry tomatoes

3 cups water

1/4 cup white vinegar

Directions

1) Mix ground pork, grated garlic, ajika seasoning, fennel seeds, any herbs, 1tsp salt, and pepper in a bowl and portion into meatballs. I like mine the size of a cutie, but feel free to experiment. 

2) Heat a neutral oil in a skillet or dutch oven over medium heat. Brown meatballs in batches, turning so each side is nicely browned. Don't crowd the pan and transfer to a plate when done. 

3) Add onion and garlic. Season with salt and pepper until fragrant and onion is translucent. Add 1tsp Calabrian chili paste and stir for a minute. 

4) Add tomatoes and cook, stirring occasionally, until tomatoes burst and juices are released. 

5) Add water and white vinegar. Simmer on medium heat until broth reduces slightly. 

6) Return meatballs to the pot and simmer, covered, for 15-20 minutes (or really as long as you'd like) until the meatballs are fully cooked in the center. 

7) Enjoy!