Name: Meatballs and Polenta
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1½ pounds ground meat (equal parts veal, beef, and pork); 1 bunch fresh basil, separate stems from leaves; 1½ cups heirloom ground corn for polenta (the South Carolina brands are nutty and delicious); 4 tablespoons (55 g) butter; 1 (16-ounce) can San Marzano tomatoes; 4 tablespoons (60 ml) heavy cream; Sea salt and freshly ground black pepper; 1 cup grated Gruyère; ¼ teaspoon red pepper flakes; 2 eggs; 1 cup (50 g) breadcrumbs; ½ cup (85 g) minced prosciutto; 4 cloves garlic, peeled and smashed; 4 tablespoons olive oil, divided; 4 tablespoons (25 g) grated Parmesan cheese; 2 onions, peeled and minced

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

The king of meatballs is my colleague and good friend Joey Campanaro. Joey hails from Philadelphia. South Philly to be exact. Italians from that neighborhood tend to be close-knit, die-hard Eagles fans and they love their grandma’s cooking. Joey adapted his meatballs from watching his grandma at the stove. He is a very astute cook who took his heritage to a new level by adding a pecorino b