Roman-Style Meatballs

I don't often make meatballs, but decided to try this recipe out.  It was definitely worth it.  These meatballs are bursting with flavor, and not overpowered by the simple tomato sauce.  This dish pairs well with Gnocchi alla Romana.


Roman-Style Meatballs


1 1/2 cups breadcrumbs
1/2 cup milk
4 ounces finely chopped prosciutto
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1/2 cup grated parmesan cheese
2 teaspoons dried parsley
3/4 teaspoon dried oregano
6 teaspoons dried basil
5 garlic cloves, minced, divided
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
5 Tablespoons olive oil, divided
1 yellow onion, diced
1 can (28 ounces) crushed tomatoes


In a small bowl, combine the breadcrumbs and milk.  Set aside.  In a large bowl, combine the prosciutto, ground beef, ground pork, eggs, cheese, parsley, oregano, 3 teaspoons basil, 3 minced garlic cloves, salt and pepper.  Add the milk and breadcrumb mixture, then mix gently until combined.


Divide the meatballs into 1/4 cup portions.  Roll into balls and set aside on a baking sheet. In a large skillet, heat 2 tablespoons of oil.  Add the meatballs (in two batches) and brown on all sides, about 5 to 8 minutes per batch.  Transfer the meatballs to a clean baking sheet or plate.  


In the same pan as was used for the meatballs, heat the 3 remaining tablespoons of oil.  Cook the onion in the oil until softened.  Add the remaining 2 garlic cloves and cook about 1 minute.  Add the crushed tomatoes and remaining 3 teaspoons basil.  Season with salt and pepper to taste.  Bring the sauce to a simmer.  Add the meatballs and cook, turning occasionally, for about 30 minutes, or until cooked through.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy