Meatballs, Roman Style

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
1/2 lb	227g / 8oz	Ground pork
6 oz	170g	Pancetta - diced very small
6 oz	170g	Prosciutto - sliced thin, chopped
3		Eggs
1 cup	146g / 5.1oz	Chopped parsley
3		Garlic cloves - crushed
1 cup	146g / 5.1oz	Bread crumbs
1 cup	237ml	Milk
		Salt - see * Note 1
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil - for browning
		The Sauce
1 cup	237ml	Dry red wine
2 cups	474ml	Italian Tomato Sauce - see * Note 2
1 cup	237ml	Brown gravy - fresh or canned
1 oz	28g	Dried porcini mushrooms - see * Note 3
2 cups	474ml	Warm water
		Garnish
		Chopped fresh parsley

Recipe Instructions

* 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 1/2 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.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 10-16-1991 issue - The Springfield Union-News

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