Aired March 20, 2015
2 cups fresh breadcrumbs
two to three tablespoons dairy
3/4 pound hamburger
1/2 pound ground pork
A Couple Of ounces prosciutto or pancetta, finely chopped
Pepper and salt
1/2 cup fresh ricotta, drained
1/2 cup flat-leaf parsley, finely chopped
A few grated Parmigiano-Reggiano or Pecorino Romano (about 1/4 cup), plus much more to pass through at table
1 large egg, beaten
1 teaspoon (about 1/3 palmful) fennel seed
1 teaspoon (about 1/3 palmful) crushed red pepper
1 teaspoon (about 1/3 palmful) dried oregano or marjoram leaves, gently crushed
About 1/2 teaspoon ground allspice
About 1/2 teaspoon ground cumin
A fat drizzle plus two tablespoons EVOO Extra Virgin Essential Olive Oil
4 cloves garlic clove, 2 grated, 2 sliced
two tablespoons tomato paste
1 cup red dry wine
1/2 cup beef or veal stock
2 cups passata (Italian tomato purée) or tomato sauce
Warm crusty Italian bread
Position a rack in the heart of the oven preheat to 475F levels.
In a tiny bowl, combine the breadcrumbs and milk put aside. Inside a large bowl, combine the meats season with pepper and salt. Add some ricotta, parsley, 1/4 cup grated cheese, the egg, spices, a fat drizzle of EVOO and also the grated garlic clove. Stir within the moistened breadcrumbs mix to mix. Divide the mix into 4 equal portions divide each portion into thirds and roll each right into a large meatball, to create 12 meatballs. Bake on the rimmed nonstick or parchment-lined baking sheet until just cooked through and slightly crispy, 16-18 minutes.
Meanwhile, inside a large, deep skillet, heat two tablespoons EVOO over medium-high. Add some sliced garlic clove and grated onion, season and stir until aromatic, one minute. Add some tomato paste stir about a minute more. Add some wine simmer until reduced by half, about a few minutes. Add some stock and passata then lessen the heat to medium-low. Add some meatballs, until heated through, about a few minutes. Serve with sauce, cheese and bread for mopping.
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