Sage-And-Walnut Pork Meatballs

• 1 cup walnuts
• 1 tablespoon salted butter
• 2 tablespoons chopped sage
• 6 cloves of garlic
• 1 white onion
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 cup ricotta
• 2 pounds ground pork shoulder
• 2 large eggs
• sea salt, black pepper

1. Toast the walnuts: on a parchment-paper lined baking sheet, at 350F for 10 minutes. Set aside to cool, then roughly chop.
2. In a medium pan, melt the butter over medium heat. Add the sage, and cook until fragrant. Add the garlic. After about 1 minute, add the onion. Cook until the onion is translucent. Turn off the heat, and allow to cool.
3. Transfer the onion/garlic mixture to a large bowl. Mix in the lemon juice and zest, breadcrumbs, grated Parmesan, ricotta and toasted chopped walnuts. Add the ground pork shoulder and the eggs and mix gently by hand until completely incorporated. Add salt and pepper, to taste. (You can test this by cooking just a small amount of the mixture.)
4. Preheat the oven to 450F. Roll balls a little larger than a golf ball. Set the balls next to each other inside a glass baking dish. Cook for about 20 minutes, or until a thermometer inserted in the center of a meatball reads 165F. Let rest for at least 5 minutes before serving.

walnuts, butter, sage, garlic, white onion, lemon juice, lemon zest, breadcrumbs, parmesan, ricotta, ground pork shoulder, eggs, salt

Taken from food52.com/recipes/15553-sage-and-walnut-pork-meatballs (may not work)