There’s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get a higher fat content, which was great and no extra time really as all the meatball ingredients needed processing together anyway. Deeply satisfying, brothy, noodly meal. Although I’d go heavy on the stock as over multiple days the noodles absorb a good deal of it in reheats. From Noodles by Terry Durack, Pg. 66
