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MEATBALLS - GROUND BEEF & PORK - Roman-Style Meatballs with Gnocchi alla Romana
Nb persons: 8
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| Roman-Style Meatballs with Gnocchi alla Romana [Meatballs] Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with gnocchi. To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined. Ingredients: | |
| 1 1/2 cups | fresh bread crumbs |
| 1/2 cup | milk |
| 4 oz. | finely chopped prosciutto |
| 1 lb. | ground beef |
| 1 lb. | ground pork |
| 2 | eggs, lightly beaten |
| 1/2 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 |
| 1/2 tsp. | freshly ground pepper, plus more, to taste |
| 5 Tbs. | olive oil |
| 1 | yellow onion, diced |
| 1 can (28 oz.) | crushed tomatoes with juices |
Gnocchi alla Romana for serving
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.
Williams-Sonoma Kitchen.
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