Name: Classic Meatballs
Yield: Serves 4–6
Cuisine: Italian
Ingredients: Grated Parmigiano-Reggiano, to garnish; 1 cup beef or veal stock; 2 oz. finely chopped pork fat or unsmoked bacon; ½ tsp. ground cumin; Kosher salt and freshly ground black pepper, to taste; 2 tsp. dried oregano; 10 oz. ground pork shoulder; 7 slices white bread, finely ground in a food processor; 1 ¼ cups loosely packed fresh flat-leaf parsley leaves, finely chopped, plus more to garnish; 2 tbsp. milk; ⅔ cup ricotta, drained in a sieve for 2 hours; 1 ½ tsp. fennel seeds; 1 tsp. chile flakes; ¼ cup red wine; 4 cups canned tomato purée; 10 oz. ground beef chuck or veal; ¼ tsp. ground allspice; 6 tbsp. extra-virgin olive oil, plus more for greasing; 3 eggs, lightly beaten; 2 oz. prosciutto, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

There are a lot of ingredients in traditional meatballs—several meats, herbs, a variety of spices, milk, cheese, and more—but the results are a study in perfect balance. Moist, salty, and airy, with a tiny bit of heat from chile flakes, these meatballs epitomize Italian comfort food.

Ingredients

10 oz. ground beef chuck or veal
10 oz. ground pork shoulder

Method

In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season generously with salt and pepper. Using your fingers, mix ingredients until combined and set aside. In a bowl, whisk together ricotta, milk, and eggs; add to meat mixture and gently mix until incorporated. Chill for 1 hour.

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