1 (8 ounce) package ranch-style pasta
2 tablespoons olive oil
1 large onion, celery, thinly sliced
1 small green bell pepper, diced
1 large red bell pepper, diced
1 1/2 cups dry white wine
1 cup milk
1/3 teaspoon salt
1 (8 ounce) can tomato paste
1 pound pork fat, extra lean
1 1/2 pounds pork butt roast
4 large potatoes - peeled, cored and sliced
1 (4 ounce) can sliced mushrooms
2 cups shredded Swiss cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, stir together olive oil, onion, bell pepper and white wine. Stirring constantly, mix in milk, salt, tomato paste and pork fat. Mix thoroughly. Add salt and pepper; mix well. Shape into 1/2 inch balls; place in large pan with fat sides down. Cover with foil and refrigerate at least 1 hour before grilling.
Meanwhile, preheat oven broiler.
Cook, stirring occasionally, half of broiled meatballs in large skillet over medium heat, stirring occasionally. Add sauteed sauce mixture, mushrooms, cheese and meatballs to skillet. Return meatballs to pan; cook, stirring occasionally, until meatballs are well browned. Reduce heat to low and continue cooking until evenly brown; serve.