This week, we are sharing an Italian American classic. This version of the recipe includes:
1 cup fine breadcrumbs
1 cup milk
12oz mixed ground (minced) meats
2 eggs, beaten
2 tablespoons chopped parsley
1 clove garlic, crushed
3 tablespoons grated pecorino cheese
1/3 cup parmesan cheese
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1/2 cup dry white wine
1 1/2 cups chopped tomatoes
salt & pepper
To prepare: Put the breadcrumbs and milk into a bowl and let soak for 10 minutes, then remove the bread and squeeze out any excess milk.
Mix together the ground (minced) meats, eggs, 1 tablespoon of the parsley, garlic, pecorino and parmesan in a large bowl. Season with salt & pepper, add soaked bread, and mix thoroughly. Using your hands, shape the mixture into round meatballs, each about 3/4 inch in diameter.
Heat the oil in a large skillet, add onion, and cook over low heat for 2-3 minutes until the onion starts to sweat. Add the meatballs and cook for 5-6 minutes, turning frequently, until lightly brown all over. Pour over the wine and cook until the wine has evaporated, then add the tomatoes and simmer for 20-25 minutes until the meatballs are cooked through and the sauce has thickened. Sprinkle over the remaining parsley and serve.
Tip: This recipe can be made into a more substantial one-course dish with the addition of peas and serving it with bread or a rice pilaf. Follow the recipe above, adding 1 1/2 cups petits pois with the chopped tomatoes. If there is some tomato and pea sauce left over, reheat it the next day to accompany short pasta, and sprinkle with grated parmesan just before serving.