Polpette Alla Romana" (Roman-Style Meatballs)

By LaurenBoyle

Ingredients

• 1 1/4 pounds ground beef
• 1/4 pound slices prosciutto, finely chopped (about 3/4 cup)
• 1 cup fresh bread crumbs (I used store bought, not fresh)
• 1/2 cup whole milk
• 1/2 teaspoon finely minced garlic (I didn't measure this, just grated a clove and included it)
• 3 tablespoons freshly grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/8 teaspoon freshly grated nutmeg (I used normal nutmeg/not grated and didn't even measure it; just put in a few shakes)
• 1/4 cup finely chopped flat-leaf parsley (I also chopped a bunch here and added it, no measuring)
• salt and freshly ground black pepper
• 1 tablespoon olive oil

Details

Servings 36

Preparation

Step 1

1. Put the beef into a bowl, add the prosciutto, and blend by hand.
2. Combine the bread crumbs and milk in another bowl and blend well. Let stand for a minute or so, and add to the beef. add the garlic, grated cheese, eggs, nutmeg, and parsley. Add a little salt (the prosciutto is already salty) and pepper to taste. blend the mixture well. Shape into about 36 meatballs, each about 1 1/2 inches in diameter.
3. Heat the tablespoon of olive oil in a large skillet. add the meatballs a few at a time; do not crowd them. Brown them all over, turning often so that they cook evenly. When each batch is cooked, remove it and cook another, until all the balls are browned.
4. Add the meatballs to the sauce and simmer for about 15 minutes, turning the balls in the sauce occasionally.