Roma Meataballs

By alas14

Ingredients

• 1 1/2 cups fresh bread crumbs
• 1/2 cup milk
• 4 oz. finely chopped prosciutto
• 1 lb. ground beef
• 1 lb. ground pork
• 2 eggs, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. finely chopped fresh oregano
• 6 Tbs. finely chopped fresh basil
• 5 garlic cloves, minced
• 1 tsp. kosher salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 5 T pancetta
• 1 yellow onion, diced
• 1 can (28 oz.) crushed tomatoes with juices
• 1 can fire roasted tomatoes
• 1/2 dry red wine

Preparation

Step 1

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

In a large bowl, combine the ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 2 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

In an 11-inch French skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.
In the same pan over medium heat, place pancetta that has been diced and the remaining olive oil, as needed. Add the onion and and garlic. Cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the tomatoes and their juices, and wine, season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.
Serve with favorite pasta or gnocchi.

Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside. Serves 6 to 8.