4/5
(2 Votes)
Ingredients
- Chianti Sauce
- 1/2 cup finely minced onion
- 1/4 cup extra virgin olive oil
- 8 garlic cloves minced
- 2 oz proscuitto, finely diced
- 1 cup Chianti or any other dry red wine
- 1 28 oz can crushed San Marzano tomtatoes
- 1 cup beef broth or stock
- Meatballs
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup fresh breadcrumbs
- 1/2 cup chopped fresh parsley
- 2/3 cup Ricotta cheese
- 2 large eggs beaten
- 2 tsp fennel seeds
- 1 tsp cumin
- 1 tsp dried chili flakes
- Salt and ground black pepper to taste
Preparation
Step 1
1. Make sauce- Saute onion in olive oil for 5 minutes. Add garlic and proscuitto and saute for 1 minute. Add wine, cook for 1 minute. Add tomatoes and beef stock; simmer for at least 30 minutes
2.Make meatballs-Heat oven to 450. Lightly spray a baking sheet with Pam. Place all ingredients in a large bowl and lightly mix by hand.Roll mixture into 2 inch balls. Place on baking sheet and Bake for 10 minutes. remove meatballs from oven and place in Chianti sauce. Simmer meatballs for at least 15 minutes or until cooked through
3. Serve with freshly grated Parmigiano-Reggiano cheese
Recipe can be doubled