Classic Meatballs

Name: Classic Meatballs
Ingredients: 10 oz. ground beef chuck or veal; 10 oz. ground pork shoulder; 2 oz. minced pork fat or unsmoked bacon; 2 oz. prosciutto, minced; 1 1 ⁄ 4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish; 2 tsp. dried oregano; 1 1 ⁄ 2 tsp. fennel seeds; 1 tsp. crushed red chile flakes; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 4 tsp. ground allspice; 7 slices white bread, finely ground in a food processor; Kosher salt and freshly ground black pepper, to taste; 2 ⁄ 3 cup ricotta, drained in a strainer for 2 hours; 2 tbsp. milk; 3 eggs, lightly beaten; 6 tbsp. extra-virgin olive oil, plus more for greasing; 1 ⁄ 4 cup dry red wine; 4 cups canned tomato purée; 1 cup beef or veal stock or water; Grated parmesan, for garnish

www.saveur.com

The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

10 oz. ground beef chuck or veal
10 oz. ground pork shoulder
2 oz. minced pork fat or unsmoked bacon
2 oz. prosciutto, minced
1 1⁄4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish
2 tsp. dried oregano
1 1⁄2 tsp. fennel seeds
1 tsp. crushed red chile flakes
1⁄2 tsp. ground cumin
1⁄4 tsp. ground allspice
7 slices white bread, finely ground in a food processor
Kosher salt and freshly ground black pepper, to taste
2⁄3 cup ricotta, drained in a strainer for 2 hours
2 tbsp. milk
3 eggs, lightly beaten
6 tbsp. extra-virgin olive oil, plus more for greasing
1⁄4 cup dry red wine
4 cups canned tomato purée
1 cup beef or veal stock or water
Grated parmesan, for garnish