by Bibby Gignilliat
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Bibby Gignilliat's Notes:
1 pound ground pork Ask a question about this ingredient
1 pound ground veal Ask a question about this ingredient
3 ounces prosciutto, minced Ask a question about this ingredient
1 tablespoon diamond brand kosher salt Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
1 teaspoon fennel seeds Ask a question about this ingredient
1 tablespoon dried oregano Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
1/2 yellow onion Ask a question about this ingredient
1/4 cup parsley Ask a question about this ingredient
1/2 cup Parmigiano-Reggiano, grated, plus more for garnish Ask a question about this ingredient
1 1/2 cup Italian breadcrumbs Ask a question about this ingredient
1 cup fresh ricotta Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
2 eggs, mixed with a fork Ask a question about this ingredient
4 ounces Fontina cheese, cut into 1/4-inch cubes Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
1 carrot, minced Ask a question about this ingredient
3/4 cups white wine Ask a question about this ingredient
4 cups crushed tomatoes Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1/2 cup basil, coarsley chopped plus more for garnish Ask a question about this ingredient
2 tablespoons fresh oregano Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
Form Meatballs: In a large mixing bowl, combine pork, veal, prosciutto, salt, garlic, pepper flakes, fennel seeds, oregano and thyme. Add the onion, parsley and Parmigiano-Reggiano and mix by hand. Add the breadcrumbs, ricotta and milk. Mix by hand. Add the eggs and stir until just barely incorporated (don’t overmix). Form the mixture into 1-inch balls. Poke a hole in the center of each ball and fit a piece of Fontina in the hole. Cover with meat and place on two well-oiled sheet pans. Bake until browned, about 12 minutes. (Rotate pan halfway through).
Ask a question about this stepPrepare Tomato-Wine Braise: In a large saucepan, heat oil over medium heat. When the oil is hot, add the onion and carrot and cook until the carrot is softened and the onion is translucent, about 6 minutes. Add garlic, then deglaze with the white wine and cook for 1 minute to evaporate wine. Then add the crushed tomatoes, stock, basil, oregano and salt. Increase heat to high and simmer for 5 minutes.
Ask a question about this stepFinish Meatballs: Drain the fat off the meatballs. Transfer meatballs into a presentable ovenproof baking dish. Pour the braising liquid over them (it should barely cover the meatballs). Return to the oven and braise for 5-10 minutes until cooked through.
Ask a question about this stepServe: Garnished with Parmigiano-Reggiano and basil. Put crusty bread around the edge of the serving dish to sop up all the liquid. Put out toothpicks for serving. Recipe created by Parties That Cook® www.PartiesThatCook.com
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I'm a fan of any dish with prosciutto and cheese, and I've always wanted to make meatballs that incorporate both. So, this goes on the list! Will report back!