“Bless The Food Before Us, The Family Beside Us, & The Love Between Us.”
This dish was an experiment gone perfectly, and now a keeper. I was watching the Godfather one day and decided ‘I have to make my own meatballs!’ I had no idea where to start, but I figured I’d wing it and hope for the best, and these are the B E S T!
Made with ground beef, pork and bits of prosciutto, these hearty meatballs are simmered in a tomato sauce and paired with pasta of course! To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.
Here’s What You’ll Need
- 1 1/2 cups fresh bread crumbs
- 1/2 cup milk
- 4 oz. finely chopped prosciutto
- 1 lb. ground beef
- 1 lb. ground pork
- 2 eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 2 tsp. finely chopped fresh oregano
- 6 Tbs. finely chopped fresh basil
- 5 garlic cloves, minced
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 5 Tbs. olive oil
- 1 yellow onion, diced
- 1 can (28 oz.) crushed tomatoes with juices
- In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.
- In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.
- In a skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.
- In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.
- Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately.
Many Italian-style reds, including Barbera and those made with Sangiovese (like Chianti) are made for tomato sauce. They have enough acid to pair with the tomatoes and enough heft for the meat.