Author Notes
The is the perfect crowd pleasing recipe! People will be begging for more! —Bibby Gignilliat
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Serves
24 as an appetizer
Ingredients
- Meatballs
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1 pound
ground pork
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1 pound
ground veal
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3 ounces
prosciutto, minced
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1 tablespoon
diamond brand kosher salt
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2
garlic cloves
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1 teaspoon
smoked paprika
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1 teaspoon
fennel seeds
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1 tablespoon
dried oregano
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1 teaspoon
dried thyme
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1/2
yellow onion
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1/4 cup
parsley
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1/2 cup
Parmigiano-Reggiano, grated, plus more for garnish
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1 1/2 cups
Italian breadcrumbs
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1 cup
fresh ricotta
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1/4 cup
milk
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2
eggs, mixed with a fork
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4 ounces
Fontina cheese, cut into 1/4-inch cubes
- Tomato, Garlic, Wine Braise
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2 tablespoons
olive oil
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1
onion, chopped
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1
carrot, minced
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3/4 cup
white wine
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4 cups
crushed tomatoes
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1 cup
chicken stock
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1/2 cup
basil, coarsley chopped plus more for garnish
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2 tablespoons
fresh oregano
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2 teaspoons
kosher salt
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1
loaf crusty bread
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toothpicks
Directions
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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).
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Prepare 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.
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Finish 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.
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Serve: 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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