Meatballs
- In a large bowl, combine the milk, egg and breadcrumbs. Let sit for 5 minutes. Add the pork, garlic, paprika and salt. Mix well with your hands. Season generously with pepper.
- Using a 2-tbsp (30 ml) ice cream scoop, shape the meat mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place on a plate.
- In a shallow dish, place the flour. Dredge a few meatballs at a time in the flour, shaking of any excess.
- In a large ovenproof skillet over medium heat, brown the meatballs in the butter for 3 minutes on each side. Set aside on another plate.
Sauce
- With the rack in the middle position, preheat the oven to broil.
- In the same skillet, soften the onion in the meatball cooking fat. Deglaze with the beer. Bring to a boil and let reduce by half. Add the tomato paste and continue to cook for 2 minutes while stirring with a wooden spoon. Pour in the broth. Add the brown sugar and cayenne. Mix well. Bring the sauce to a boil. Add the meatballs. Cover and simmer for 10 minutes. Adjust the seasoning.
- Sprinkle the Pecorino over the meatballs. Broil in the oven for 3 minutes or until the cheese is melted and golden. Garnish with the parsley. Serve with steamed broccolini, if desired.
Chef’s tip
If there are leftover meatballs, try them hot in a panini with melted gouda or provolone cheese.