Yield: 6 servings
|2 pounds||Lean ground beef|
|½ pounds||Ground pork|
|6 ounces||Pancetta; diced very small|
|6 ounces||Prosciutto; sliced thin, chopped|
|1 cup||Chopped parsley|
|3 \N||Garlic cloves; crushed|
|1 cup||Bread crumbs|
|\N \N||Salt; see * Note 1|
|\N \N||Freshly-ground black pepper; to taste|
|¼ cup||Olive oil; for browning|
|\N \N||=== THE SAUCE ===|
|1 cup||Dry red wine|
|2 cups||Italian Tomato Sauce; see * Note 2|
|1 cup||Brown gravy; fresh or canned|
|1 ounce||Dried porcini mushrooms; see * Note 3|
|2 cups||Warm water|
|\N \N||=== GARNISH ===|
|\N \N||Chopped fresh parsley|
* Note 1: Be careful with the salt, the pancetta and prosciutto will add plenty of salt to this dish. * Note 2: See the "Italian Tomato Sauce" recipe which is included in this collection. * Note 3: Soak the mushrooms in the 2 cups of warm water for about 45 minutes. Reserve the water.
Mix the meatball ingredients together, with the exception of the oil for browning. Form into 20 balls and pan-brown in the olive oil. Do this in two or three batches. Place the meatballs, along with the oil, in a 6-quart stove-top casserole. Deglaze with the wine the frying pan in which you cook the meatballs. Add the wine to the pot along with the two sauces and the mushroom water. Chop the mushrooms and add to the pot. Cover and bring to a simmer. Leave the lid ajar so the sauce will reduce a bit. Cook for about ½ hour. Place meatballs on a platter and serve the gravy separately. It is great on pasta or polenta. This recipe makes 20 meatballs and serves 6 to 8 persons.
Comments: This has a very deep flavor due to the pancetta and prosciutto that are added to the beef. You can substitute American bacon and ham if you must, but the flavor will not be as rich.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-16-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.