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An exclusive recipe to accompany the story found at http://TastingTable.com Pork Meatballs on Lemon Printable recipe sponsor: Leaves Recipe adapted from Steve Samson and Zach Pollack of Sotto

Makes 18 to 20 meatballs • ½ medium yellow onion, finely chopped • 3 tablespoons extra-virgin olive oil, divided • 2 garlic cloves, finely chopped • ½ tablespoon (about 6 sprigs) marjoram, chopped • ½ cup lemon juice (about 3 lemons' worth) • 2 tablespoons granulated sugar Can’t get enough Tasting Table? • ½ teaspoon plus a pinch crushed red pepper flakes • 2 tablespoons parsley, chopped Follow us on Twitter! See what our editors are tasting, cooking, • Pinch dried oregano buying and testing before you read it (or • 4 slices white bread, crusts removed don’t) on Tasting Table: • 1 cup whole milk http://twitter.com/tastingtable • http://twitter.com/tastingtablenyc 1 pound coarsely ground pork shoulder http://twitter.com/tastingtablela • 1 whole egg plus 2 yolks http://twitter.com/tastingtablechi • 1 cup (about 3 ounces) Pecorino Sardo or Pecorino Romano, http://twitter.com/tastingtablesf grated http://twitter.com/tastingtabledc • ½ tablespoon chopped fennel seeds • ¼ cup dry white wine • Salt • 18 lemon leaves

1. In a shallow dish, soak 18 six-inch wooden skewers in cold water. Set aside.

2. In a large skillet over medium-low heat, sweat the onions in 1 tablespoon olive oil until translucent, about 5 minutes. Add the garlic and marjoram and continue cooking until soft, about 3 minutes. Remove from heat and set aside to cool.

3. In a small saucepan, combine the lemon juice and sugar and reduce over medium heat until the consistency is thickened and syrup-like, about 10 minutes. recipe

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4. Remove from the heat and stir in the crushed red pepper, parsley, oregano and the remaining 2 tablespoons olive oil and set aside.

5. In a medium bowl, submerge the bread slices in the milk, remove and squeeze dry. In a large mixing bowl, combine the pork, whole egg, egg yolks, Pecorino, fennel seeds, wine, prepared bread and cooled onion mixture. Season with salt to taste.

6. Form the mixture into 18 two-inch oblong balls. Wrap a lemon leaf around the bottom half of each ball and shape one ball around each soaked skewer.

7. Grill, covered, over medium heat, basting the meatballs occasionally with the reserved lemon sauce. Flip once until cooked through, about 8 minutes on each side. Serve warm.