Christina’s Meatballs

My husband and I recently went to a dinner party where the hostess served the most amazing meatballs I have ever had.  They were exceptional.  She was kind enough to give us the meatball recipe, which deserves to be shared.  Since these meatballs require a little more work and preparation, you would serve them along side risotto, mashed potatoes or fresh pasta.  *Tip:  Most butchers, upon request, will prepare the exact amounts of meat and have then ground, which is easier than measuring and chopping in the food processor yourself.

Preheat oven to 400 degrees.  Coat 2 rimmed baking sheets with olive oil.  In a large bowl, combine:

10 oz. boneless pork shoulder, ground or chopped in a food processor

10 oz. beef chuck, ground or chopped in a food processor

6 oz. day old bread, chopped in a food processor

2 oz. pork fat, ground or frozen for 15 minutes then chopped in a food processor

2 oz. prosciutto, ground or frozen for 15 minutes then chopped in a food processor

1 cup chopped parsley

1 tablespoon kosher salt

2 teaspoons dried oregano

1 and 1/2 teaspoons fennel seeds

1 teaspoon dried chile flakes

Using your hands, mix until all the ingredients are evenly distributed.  Don’t overmix!  Set aside.  In a seperate, medium bowl, whisk together:

2/3 cup ricotta cheese

3 eggs

1/4 cup whole milk

Once mixed, add to meat mixture and combine.  Using your hands make 1 1/2 inch balls or meat.  Texture should be sticky and you should have 30 meatballs.  Bake on oiled baking sheets for about 15-20 minutes, or until meatballs are browned.  Remove from oven and reduce heat to 300 degrees.   In another large bowl, using your hands, crush into a sauce:

*1 28oz can of San Marzano tomatoes with their juices

2 teaspoons of kosher salt

Pack meatballs into 1 large roasting pan or two smaller roasting pans and pour crushed tomato sauce over the meatballs.  Cover with foil and bake for about 1 hour  and 15 minutes or until the meatballs are tender and cooked through.  Sprinkle meatballs with 1/2 cup chopped basil and serve immediately.  Top with freshly grated grana or Parmesan cheese if desired.

Serves 6-8

* San Marzano tomatoes are sold at most Italian specialty food stores and can be found at many Whole Foods or Trader Joes as well.  Regular tomatoes can be substituted if you can’t find San Marzano tomatoes.

Related posts:

1. Meatball Soup
2. Guacamole
3. Sun-dried Tomato and Pesto Chicken Pasta
4. Vegetable Bolognese Pasta
5. Chipotle Chicken “Cigars”