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It won't. In meatballs, pork and beef will behave pretty much the same, the flavor will just be of pork or of beef. The only real difference that you're likely to see (other than flavor) is if you are substituting ground pork for beef of a lower fat content. Ground pork in the US is not generally labeled for fat content, but tends to run about 20% fat. ...


I certainly had a very delicious Boeuf Bourguignon in Calais one cold and wintry evening. I complained that it was clearly not made with red wine and was rather pale and anaemic. The chef came out smiling all over his face. "Mais oui, monsieur, it ees my mother's own recipe. White burgundy from my home town." He showed me the bottle. It said Grand Cru on the ...

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