Roman Meatballs

Roman Meatballs

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

Rating:
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Roman Meatballs

INGREDIENTS

1 ½ Cups Bread Crumbs

½ Cup Milk

5 Ounces Finely Chopped Prosciutto

1 Pound Ground Sirloin

1 Pound Ground Pork

2 Lightly Beaten Eggs

½ Cup Grated Parmigianino Reggiano Cheese

3 Tablespoons Finely Chopped Fresh Flat Leaf Parsley

3 Tablespoons Finely Chopped Fresh Oregano

7 Tablespoons Finely Chopped Fresh Basil

6 Minced Garlic Cloves

1 Tablespoons Kosher Salt

1 Teaspoon Freshly Ground Pepper

6 Tablespoons Olive Oil

1 Diced Large Yellow Onion

28 Ounces Crushed Tomatoes With Juices

In a medium mixing bowl combine bread crumbs and milk and let stand for 10 minutes. In a large bowl combine beef, pork, prosciutto, eggs, cheese, parsley, oregano 3 tablespoons basil, 4 minced garlic cloves, 1 teaspoon salt and ½ teaspoon freshly ground pepper. Add the soaked bread crumbs and mix gently until combined. Divide into ¼ cup portions and roll into balls. Set on a parchment lined baking sheet. In a large skillet heat 2 tablespoons olive oil over medium high heat. Working in two batches, brown the meatballs for 8 minutes and then transfer to a plate. In the same pan over medium heat warm the rest of the olive oil. Cook the onion and stir occasionally until softened. Add the remaining garlic and cook for 1 minute. Add the tomatoes and juices. Season with the remaining salt and pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens. Stir in the remaining basil and add the meatballs. Cook for 30 minutes turning occasionally and basting with the sauce. Be sure that the meatballs are cooked through. Transfer to a platter and ser with gnocchi, spaghetti or ravioli. Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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