2 lbs. Ground Pork
1 Tbsp. Vegetable Oil
1 Onion
3-4 Cloves of Garlic, minced
2 Potatoes, Grated, rinsed, and drained of excess liquid
2 Eggs
1/2 Cup Panko Breadcrumbs
1 1/2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1/4 Cup fresh Parsley, Finely Chopped
1/4 Cup fresh Dill, Finely Chopped
Sauce
1 Tbsp. Olive Oil
2 Shallots, minced
2-3 Cloves of Garlic, minced
2 Tbsp. Tomato Paste
1 28 oz. can Fire Roasted Tomatoes
1/2 Tsp. Granulated Sugar
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
1 Serrano, Roughly chopped
1/2 Cup Parsley
1/2 Cup Water
1 Tbsp. Beef Bouillon Powder
In a skillet over medium high heat, add in the oil and the onion, garlic and sauté until the onion has softened. Add in the potatoes and cook for an additional 5-6 minutes. Remove from heat and let cool completely.
In a bowl combine ground pork, onion, garlic, potatoes, eggs, panko breadcrumbs, salt, pepper, parsley, dill, and form into meatballs.
In a large skillet add in the oil and sauté the meatball until fully seared on all sides about 2-4 minutes. Remove and set aside.
In the same skillet make the sauce, add in the olive oil, shallots, garlic, green bell pepper, red bell pepper, serrano, and sauté until the veggies has slightly softened about 3-5 minutes.
Add in the tomato paste and stir for 1 minute. Then add in the fire roasted tomatoes, sugar, water, beef bouillon powder and bring it up to a simmer. Remove this mixture and blend until smooth in a food processor or blender.
Put the sauce back in the skillet and add in the meatballs back in and continue to cook until fully cooked through about 15-20 minutes. Top with parsley.
serve and enjoy.