Pork Meatball Spiedini From NYC’s New Italian Standout, Jupiter

The acclaimed Manhattan newcomer has opened its patio on Rockefeller Center. This pork meatball spiedini will be a standout from the new menu. Jupiter has kindly shared the recipe with Appetito.

Jupiter, home to these delicious pork meatball spiedini, was one of the most anticipated openings in New York City of the past six months. It has been impressive in the early going. The 140-seat restaurant is at the rink level of Rockefeller Center with a pasta-focused menu that is attracting crowds and critics alike.

It's worth mentioning that the three women who started Jupiter, chefs Clare de Boer and Jess Shadbolt, and partner/beverage director Annie Shi, developed a loyal following at their downtown spot King. That led to them becoming part of a Rockefeller Center restaurant overhaul that courted some of the city's most admired chefs and restaurateurs. Earlier this week, King even made The New York Times' 2023 list of New York City's best restaurants.

Now, the already lauded follow-up, Jupiter, has given New Yorkers and tourists alike another reason to visit. Earlier this week, Jupiter opened a 25-seat rinkside terrace that will make diners feel simultaneously like they’re sipping aperitivo in Rome or Milan while being in the center of the universe. And just in time for New York’s glorious spring weather. 

The terrace features a new granita cocktail menu with frozen versions of a negroni and a Sicilian amaro. There is also a selection of spuntini—which, as Appetito’s Italian language teacher Luna has taught us, means snack. One item on offer is this pork meatball spiedini, served with a kiss of lemon for a summery Mediterranean touch. Here’s how to make it, courtesy of Jupiter executive chef Lucy Gibson.

Pork Meatball Spiedini

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Recipe by Lucy Gibson Course: Snacks, AppetizersCuisine: Italian

Servings

3

servings

Prep time

1

minute

Cooking time

15

minutes

Ingredients

• 500 g 500 ground pork

• 2 2 eggs

• 1 clove 1 garlic

• 50 g 50 stale bread, no crusts

• Splash whole milk

• 1 tablespoon 1 ground fennel seed

• Salt and pepper to taste

• For The Poaching Liquid

• 5 5 bay leaves

• 5 5 black peppercorns

• 1 tablespoon 1 whole fennel seeds

• salt to taste

• For The Skewers

• 6 6 bay leaves

• 9 9 poached meatballs

• 6 pieces 6 1-inch cubes of crusty white bread, crusts removed

• salt and pepper to taste

• olive oil as needed

• lemon zest

• 1 1 lemon wedge

Directions

• Crush garlic clove with salt.
• Soak bread in milk with crushed garlic and salt.
• Separately, mix ground pork with whole eggs and spices.
• Shred the soaked bread into the milk.
• Add all the bread and liquid into the pork mixture.
• Mixture will be fairly wet and needs to chill for an hour before shaping.
• When ready to roll, shape into 1-incn meatballs and reserve on parchment-lined sheet trays.
• For The Poaching Liquid/Meatballs
• Combine water and aromatics. Bring to a simmer. Submerge meatballs and cook for 6 minutes until done.
• Remove onto draining tray. Ready to skewer!
• For The Skewers
• Cut bay leaves in half. Toss in a bowl with the cubes of bread and olive oil.
• Skewer pattern: ½ bay leaf, meatball, bread, meatball, bread, meatball, ½ bay leaf
• To serve: sear in hot pan with olive oil. Remove when colored on all sides.
• Plate and serve on 6-inch skewers with lemon zest and lemon wedge.

Notes

• Recipe yield is 30 meatballs
• Photo: Matt Russell

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