le cuvier winery - recipes - albondigas

Ingredients

• 48 oz. passata tomato puree (recommended Mutti or Cento)
• 1 cup olive oil
• 1 yellow onion | julienned
• 3 cloves garlic | rough chopped
• 1 tbsp dried oregano
• salt | to taste
• 1 lb ground pork
• 1 cup white rice | cooked & cooled
• 1 cup basque cheese | grated
• 1 cup pecorino romano | grated
• 1/4 cup pecorino romano | grated for garnish
• 1 egg
• 2 tbsps mint | finely chopped
• 2 tbsps parsley | finely chopped
• 1 tbsp parsley | finely chopped for garnish