- 60
- 15 mins
- 35 mins
Ingredients
- Four slices white bread, torn into half inch pieces
- 2 pounds ground beef chuck
- 8 ounces thinly slice prosciutto Cotto or deli ham, finally chopped
- 1 cup whole milk ricotta cheese
- 3 ounces pecorino Romano cheese, finely grated (about one cup)
- One yellow onion, grated (about half cup), gently squeeze to remove liquid
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds, chopped
- 1/2 teaspoon pepper
- Four eggs
- 2 tablespoons olive oil
Preparation
Step 1
Preheat oven to 450°. Place bread and bowl; add 1/3 cup water and press to help bread soften. Let stand for five minutes.
Place beef in a large bowl and make a well in the center. Add ham, ricotta, pecorino Romano, onion, salt, oregano, fennel seeds, pepper, eggs, and bread mixture. Using a rubber spatula, mix ingredients together in the center of the well, gradually incorporating beef, working from the center outward and mixing until just incorporated.( do not over mix).
Brush two baking sheets with oil. Shape beef mixture into balls (about 1 tablespoon each) and place 1 inch apart on sheets.
Bake until meatballs are golden on bottoms, about 10 minutes. Flip and continue baking until golden brown and cooked through, 10 to 12 minutes more.
To freeze: let cool completely before storing an airtight containers. Freeze for up to three months. Thaw in the refrigerator overnight or in the microwave on high for two minutes.