Slow Braised Italian Meatballs
- 1/2 pounds ground veal
- 1 pound ground beef
- 1/2 cup panko
- 2 eggs
- 1/3 cup fresh oregano, finely minced
- 1/3 cup fresh marjoram, finely minced
- 2 garlic cloves, minced
- 1 large shallot, finely minced
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 2 cups beef stock
- 1 cup red wine, used a heavy cabernet
- 3 tablespoons tomato paste
Preheat oven to 300. In a large mixing bowl combine all ingredients, except the canola oil, stock, wine and tomato paste. Mix well with your hands.
Shape into small meatballs (approx. 24) In a large dutch oven heat the canola oil over medium heat. Add the meatballs in batches and cook until lightly golden brown; approximately 3 - 5 minutes.
Remove from the oil and set on a paper towel. Continue browning the meatballs, putting on paper towel once finished Lower the heat to simmer.
Add the tomato paste to the dutch oven.
Stir and cook for 1 minute. Add the stock and red wine. Bring to a boil, stirring often. Add the meatballs to the sauce. Place in the oven. Cook for 1 1/2 hours.
Checking every so often and adding any stock if needed. Remove from the oven. Place the meatballs in a serving bowl. Reheat the sauce on the stovetop until thickened. This should not take more then 10 minutes.
Pour the sauce over the meatballs. Serve.