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Sir Kensington's Meatballs


This dish is Sir Kensington’s riff on a class meatball recipe — adding salty cheeses like blue cheese or Gorgonzola instead of the classic Parmesan, and using a little spiced ketchup as not only a binder but added flavor. 


  • 1 Pound coarsely ground pork
  • 5 Tablespoons ketchup, preferably Sir Kensington's Spiced Ketchup
  • 1 Cup fine breadcrumbs
  • 2 large eggs
  • 1/2 stick melted butter
  • Salt and pepper, to taste
  • 5 Ounces any variety blue or Gorgonzola cheese, cubed


Mix all of the ingredients well, finishing with the cheese. Form the mixture into 2-inch balls. Preheat the oven to 450 degrees.

Place the balls on a rimmed baking sheet that has been greased with olive oil.
Roast in the oven for 15-20 minutes, turning once so that all of the sides get crispy.
Serve the meatballs in a pita torpedo roll with some or all of the following toppings: Sir Kensington’s Scooping Ketchup, wasabi mayonnaise, shredded lettuce, diced tomatoes, diced sweet
onion, and bread-and-butter pickles.