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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From WIlliams Sonoma Ingredients:
1 1/2 cups fresh breadcrumbs |
1/2 cup milk |
4 ounces finely chopped prosciutto |
1 lb ground beef |
1 lb ground pork |
2 eggs, lightly beaten |
1/2 cup grated parmesan-reggiano cheese |
2 tablespoons finely chopped fresh flat leaf parsley |
2 tablespoons finely chopped fresh oregano leaves |
6 tablespoons finely chopped fresh basil |
5 garlic cloves, minced |
1 teaspoon kosher salt, plus more, to taste |
1/2 teaspoon fresh ground black pepper |
5 tablespoons olive oil |
1 yellow onion, diced |
1 (28 ounce) can crushed tomatoes, with juices |
Directions:
1. inches a small bowl, combine bread crumbs and milk; let stand 10 minutes.
2. In large bowl, combine prosciutto, beef, pork, eggs, cheese, parsley, oregano, 3 tablespoons basil, 3 minced garlic cloves, 1 teaspoons salt, and 1/2 teaspoons pepper. Add soaked bread crumbs and mix gently until combined. Divide into 1/4 cup portions; roll into balls. Set on parchment paper-lined baking sheet.
3. Heat 2 tablespoons oil in 11 skillet over medium-high heat. Working in 2 batches, brown meatballs on all sides, about 8 minutes per batch. Transfer to plate.
4. In same pan, warm 3 tablespoons oil over medium heat. Cook onion, stirring occasionally, until softened, about 8 minutes. Add 2 minced garlic cloves, cook one minute, Add tomatoes and juices; season with salt and pepper. Bring to a simmer; cook until sauce thickens, about 20 minutes. Stir in 3 tablespoons basil. Add meatballs; cook, turning occasionally and basting with sauce, until cooked through, about 30 minutes. Transfer to platter.
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