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    Roman-Style Meatballs

    200
    Roman-Style Meatballs

    Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with gnocchi alla Romana (see related recipe at left). To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • cups fresh bread crumbs

    • ½

      cup milk

    • 4

      oz. finely chopped prosciutto

    • 1

      lb. ground beef

    • 1

      lb. ground pork

    • 2

      eggs, lightly beaten

    • ½

      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

    • ½

      tsp. freshly ground pepper, plus more, to taste

    • 5

      Tbs. olive oil

    • 1

      yellow onion, diced

    • 1

      can (28 oz.) crushed tomatoes with juices

    Directions

    In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes. In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 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, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and 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. 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.


    Nutrition

    More recipes by jtoro_318