I love Sunday mornings.
Normally, every Sunday that we are in town, our little family has an open house potluck. Come on over, we tell our friends. Bring something to eat and sit with us for awhile. Every Sunday we have a different set of friends, of lovely people, the hum of conversation rising and falling as the kids jump on the bed in our daughter’s room, or chase each other around the house with fireman’s hats and baseball caps turned sideways. In the summer, they play outside, jump in the pool together, run each other exhausted. In the winter, we sit together in our small home and make the best.
We love Sundays.
This last Sunday, we sent out a message to friends on email and Facebook: no brunch this Sunday. We were all maybe starting colds. The house was a mess. Danny and I had a big project we had to complete. We needed a day off.
About 10:30, there was a knock on the door. We looked at each other, astonished. We were all still in our pajamas. Breakfast dishes were on the table. Who was there?
It was neighbors of ours, folks I had recently met on a walk through the woods near our home. They’re delightful people and I immediately invited them to be part of the brunch crowd.
And then I forgot that they aren’t on the email list.
However, when we opened the door, we found their smiling faces and a big plate of pork sausage meatballs with sauteed onions in her hands.
Come on in!
It’s so easy to make pork sausage. Take some good ground pork and mix in your favorite spices. These had red chile flakes, fennel seeds, garlic, and salt. Mix the spices into the ground meat, then let it sit in the refrigerator for an hour. This allows the flavors to meld and play. Take the meat out of the refrigerator, roll it into small balls, and fry in a skillet with your favorite oil.
Pork sausage meatballs. There you have it.
And p.s. A reader gave some great suggestions here I’d love to share with you too. Thanks, Sarah!
“a few meatball tips…you can grind your own meat in your food processor, then you REALLY have control. Freeze the meat partially first, makes it easier. And know that you will probably need more spices/flavoring than what seems natural. Make a little test patty and pan-fry it to test the seasoning before doing the whole batch. And an egg white will help bind it together, too!”