Countryside Meatballs

• ½ pound (250 g) russet potatoes
• 1 pound (500

Boil the potatoes until tender. Drain and set aside to cool.

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly and pork shoulder into approximately ¼-inch (7 mm) pieces (see Workshop).

Cut the boiled potatoes