Meatballs so juicy and flavourful, you might just make a meal of them alone! Courtesy of Steve Smee of UNA Pizza & Wine.
Directions for: UNA's Meatballs
Ingredients
cup whole milk
cup panko breadcrumbs
lb(s) ground veal
lb(s) ground pork
1 oz ground prosciutto
2 Tbsp extra virgin olive oil
1 tsp crushed chili flakes
3 clove (1 tablespoon), crushed
cup fresh parsley, chopped
cup Parmigiano-Reggiano, grated
1 bottle (24 oz) tomato passata (or other high-end canned tomatoes, pured)
1 (3-inch) Parmigiano-Reggiano rind
Directions
1. Preheat oven to 300F.
2. in a large bowl, stir together milk and panko; set aside at room temperature for 20 minutes while you mix the meat.
3. in a second large bowl, mix together the ground veal, ground pork, ground prosciutto, olive oil, chili flakes, garlic, parsley, Parmigiano-Reggiano, and kosher salt; once the breadcrumb mixture has finished setting, stir breadcrumbs into the seasoned meat.
4. Using your hands, shape meat into golf-ball sized meatballs and place them into a large ungreased roasting pan.
5. Pour tomato passata over the meatballs and top with the Parmigiano-Reggiano rind.
6. Add enough water to cover the meatballs and place meatballs in the oven to braise for 2 hours, or until meatballs are consistently brown throughout when sliced open.
7. Cool and serve.
See more: Beef, Pork, Side, Italian, Comfort Food, Cheese