Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lean ground beef

  2. 1/2 lb 227g / 8oz Ground pork

  3. 6 oz 170g Pancetta - diced very small

  4. 6 oz 170g Prosciutto - sliced thin, chopped

  5. 3 Eggs

  6. 1 cup 146g / 5.1oz Chopped parsley

  7. 3 Garlic cloves - crushed

  8. 1 cup 146g / 5.1oz Bread crumbs

  9. 1 cup 237ml Milk Salt - seeNote

  10. 1 Freshly-ground black pepper - to taste

  11. 1/4 cup 59ml Olive oil - for browning The Sauce

  12. 1 cup 237ml Dry red wine

  13. 2 cups 474ml Italian Tomato Sauce - seeNote

  14. 2 1 cup 237ml Brown gravy - fresh or canned

  15. 1 oz 28g Dried porcini mushrooms - seeNote

  16. 3 2 cups 474ml Warm water Garnish Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note 1: Be careful with the salt, the pancetta and prosciutto will add plenty of salt to this dish. * Note 2: See the "Italian Tomato Sauce" recipe which is included in this collection. * Note 3: Soak the mushrooms in the 2 cups of warm water for about 45 minutes. Reserve the water. Mix the meatball ingredients together, with the exception of the oil for browning. Form into 20 balls and pan-brown in the olive oil. Do this in two or three batches. Place the meatballs, along with the oil, in a 6-quart stove-top casserole. Deglaze with the wine the frying pan in which you cook the meatballs. Add the wine to the pot along with the two sauces and the mushroom water. Chop the mushrooms and add to the pot. Cover and bring to a simmer. Leave the lid ajar so the sauce will reduce a bit. Cook for about 1/2 hour. Place meatballs on a platter and serve the gravy separately. It is great on pasta or polenta. This recipe makes 20 meatballs and serves 6 to 8 persons.


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