Italian Meatballs with Bruschetta

By carvalhohm

Ingredients

• BRUSCHETTA TOPPING:
• 2 slices stale good quality white bread, crusts trimmed
• 1/2 cup milk
• 1/4 pound mixed italian cold cuts (prosciutto, prosciutto cotto, salami mortadella, coppa, etc)
• 2 tablespoons EVOO
• 1 1/4 pounds ground beef
• Salt and pepper
• 1/2 About 1/2 cup grated parmigiano-reggiano (a couple of generous handfuls)
• 1/4 cup finely chopped flat-leaf parsley
• 2 cloves garlic, grated
• 1 egg
• 5 plum tomatoes, finely chopped
• Salt
• 4 tablespoons finely chopped or grated red onion
• 1 large clove garlic, finely chopped
• A handful flat-leaf parsley, finely chopped
• 12 basil leaves, very thinly sliced
• EVOO, for drizzling
• TO SERVE AS A MEAL add: garlic bread and a salad

Preparation

Step 1

Preheat oven to 425 degrees . In bowl, soak bread in milk to soften.

Place rack on large baking sheet. Using a food processor, finely chop cold cuts.

Drizzle EVOO into large bowl. Add beef and season with salt and pepper. Squeeze out excess liquid from bread and crumble it into beef. Mix in cold cuts, cheese, parsley, garlic and egg. Roll meat into 1 1/2- to 2-inch balls. Arrange on prepared baking sheet and roast until browned, about 15 minutes.

Place tomatoes in medium bowl; season with salt. Stir in onion, garlic, parsley and basil. Drizzle with EVOO. Let stand to combine flavors. Serve bruschetta topping with meatballs.