African 5-Spice Meatballs

We used the 5-spice and piri-piri to literally spice up a classic; meatballs and pasta. The panko gives the meatballs a satisfying crispness.  For a more classic meatball, leave out the 5-spice and piri-piri. Either way, it’s a delicious meal. The pasta was made from the basic pasta dough recipe and the sauce from the basic marinara.

• 1 pound ground pork 80/20
• 1.5 pounds ground beef
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• 1 tsp dried basil, oregano, thyme
• 1 tsp sweet paprika
• 1 tsp hot paprika
• 1 tsp fresh minced garlic
• 1 tsp anchovy paste
• 1 egg
• 1 tbsp Emeril spice
• 1 tbsp tomato paste
• 1 tbsp Doc’s African 5-Spice
• 3 tbsp ground parmesan cheese
• 2 tbsp shallots
• 1 tsp prepared mustard
• 1 tsp salt
• 1 tsp fresh ground pepper
• 1 tsp piri-piri sauce (or more for more heat)
• 2 cups panko breadcrumbs cup
• Olive oil for frying

Preheat the oven to 350 degrees F. Combine all ingredients and mix by hand in a bowl. Using a scale or 1 oz scoop, measure out 1-2 oz. meatballs and form by rolling in the palm of your hand. Roll the formed meatballs in the panko. Brown the meatballs in a saucepan in the olive oil. Finish by cooking on a baking sheet in the oven for 15-20 minutes.