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Photo Credit: Timothy J. Barron
Roman Meatballs
There are countless recipes for meatballs, and this version is both unique and flavorful. The original recipe came to my attention in the Williams-Sonoma catalog from September 2011 and was named Roman Meatballs My modifications of the original recipe are very minor, and include reducing the amount of bread crumbs. The meatballs can be made to any desired size, divided into portions, and even frozen for future use.
The meatballs can be served with any pasta and sauce of choice. During a past trip to New York, I visited a restaurant called Frankie & Fanucci's. They had an item on their menu called Nonna's meatballs, which was served on a bed of sauce with a dollop of ricotta cheese. This serving method was so unique and flavorful that it is now one of my favorite ways to enjoy meatballs.
Ingredients
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Milk: ½ cup
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Bread Crumbs: 1 cup
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Prosciutto: 4 ounces, finely chopped
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Ground Beef: 1 pound
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Ground Pork: 1 pound
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Eggs, 2 large, lightly beaten
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Parmigiano-Reggiano Cheese: ½ cup, grated
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Parsley: 2 tablespoons, finely chopped, fresh flat leaf
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Oregano: 2 tablespoons, finely chopped, fresh
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Basil: 3 tablespoons, finely chopped, fresh
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Garlic: 3 teaspoons, minced
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Salt: to taste
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Course Ground Pepper: to taste
Steps to Prepare
In a small bowl, combine the milk and bread crumbs, and let stand about 10 minutes.
In a large bowl, combine the prosciutto, beef, pork, eggs, cheese, parsley, oregano, basil, garlic, salt, and pepper.
Add soaked bread crumbs, and mix gently until combined.
Divide and roll into meatballs of desired size. If the portion will be divided for future usage, wrap those in aluminum foil and place into freezer.
Place meatballs into glass baking dish, and bake in oven at 350˚F until done. The time will vary depending on meatball size. For example, a golf ball size meatball will take about 25-30 minutes. For the best results, use a meat thermometer until the internal temperature reaches 160˚ F.
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Below is an inspiration photograph of that I took at Frankie & Fanucci's restaurant in New York of their Nonna's Meatballs. The menu items is considered an appetizer, and is served on a bed of sauce with a dollop of ricotta cheese. The next time that I make the recipe, I guess that I should improve the presentation as Frankie & Fanucci's did, and sprinkle each meatball with some fresh herbs and Parmesan cheese.
