by MadisonMayberry
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MadisonMayberry's Notes:
Expand2 slices white sandwich bread, ripped into pieces Ask a question about this ingredient
1/4 cup whole milk Ask a question about this ingredient
1 pound ground beef or pork Ask a question about this ingredient
1 egg Ask a question about this ingredient
3 tablespoons red wine Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
1/8 teaspoon ground cinnamon Ask a question about this ingredient
1 tablespoon Italian seasoning Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
24 ounces jarred pasta sauce Ask a question about this ingredient
In small bowl, mix together bread and milk. Set aside.
Ask a question about this stepIn large bowl, combine ground meat, egg, 2 Tbsp. red wine, salt, pepper, cinnamon and Italian seasoning. Mix with hands until ingredients are well combined. Form meat mixture into 18-24 balls. Roll each meatball in the 1/4 cup flour to coat.
Ask a question about this stepIn large skillet (choose one that has a lid for later) heat 2 Tbsp. olive oil over medium heat. Add half the meatballs to skillet and cook, 3 minutes per side or until golden brown on both sides. Remove meatballs from the skillet and transfer to a plate. (Note: meatballs will not be cooked through at this point.) Add 2 Tbsp. more olive oil to skillet and cook remaining meatballs as before. Transfer second batch of meatballs to plate with first half.
Ask a question about this stepAdd pasta sauce and red wine (or broth) to skillet; stir to combine. Add meatballs to skillet. Cover and cook, over medium low heat, 10 minutes, or until meatballs are cooked completely through. Remove from heat. Serve over pasta and top with Parmesan cheese.
Ask a question about this stepSo many great meatball recipes to try, thanks for sharing yours!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
what does one do with the milk-bread mash?