Pork Meatballs With Rosemary

• 3/4 pound ground lean pork
• 4 to 6 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 teaspoon finely minced garlic
• 1/4 pound mushrooms, finely chopped, about one cup
• 1 teaspoon finely chopped dried rosemary
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 cup fine fresh bread crumbs
• 1 egg, lightly beaten
• 1/4 teaspoon dried, hot red-pepper flakes
• 1/2 cup flour
• 5 cups tomato sauce, approximately (see recipe)
• 1 pound spaghetti, cooked to the desired degree of doneness

1. Put the pork in a mixing bowl.
2. Heat two tablespoons of the oil in a saucepan, and add the onion and garlic.
3. Cook, stirring, until onion is wilted.
4. Add the mushrooms and cook until they give up their liquid.
5. Continue cooking until liquid evaporates.
6. Add the mushroom mixture to the meat.
7. Add the rosemary, salt and pepper to taste, bread crumbs, egg and pepper flakes.
8. Blend well with the hands.
9. Shape the mixture into 18 balls.
10. Dredge the balls in flour and shake off excess.
11. Heat enough of the remaining oil in a skillet to reach a depth of about one-eighth inch.
12. Add the balls and cook, turning as they brown, until browned all over.
13. Add the balls to the tomato sauce and cook about 30 minutes.
14. Serve with cooked spaghetti.

ground lean pork, olive oil, onion, garlic, mushrooms, rosemary, salt, freshly ground pepper, bread crumbs, egg, pepper, flour, tomato sauce

Taken from cooking.nytimes.com/recipes/6864 (may not work)