There are countless recipes for meatballs, and this version is both unique and flavorful. The original recipe came to my attention in the Williams-Sonoma catalog from September 2011. My modifications of the original recipe are very minor, and include reducing the amount of bread crumbs. The meatballs can be made to any desired size, and divided into portions, with some or all of the meatballs frozen for future usage.
The meatballs can be served with any pasta and sauce of choice. During a past trip to New York, I visited a restaurant called Frankie & Fanucci's and they served their menu item called Nona's meatballs on a bed of sauce with a dollop of ricotta cheese. This serving method was so unique and flavorful that it is now my preferred way to enjoy meatballs. The photo above was taken by me before consuming the dish, so there is no trick photography or modification of the food, as is done with many photos from cookbooks or food blogs. Below is an inspiration photograph of Nona's meatballs that I shot while dining at Frankie & Fanucci's.
Milk: ½ cup
Bread Crumbs: 1 cup
Prosciutto: 4 ounces, finely chopped
Ground Beef: 1 pound
Ground Pork: 1 pound
Eggs, 2 large, lightly beaten
Parmigiano-Reggiano Cheese: ½ cup, grated
Parsley: 2 tablespoons, finely chopped, fresh flat leaf
Oregano: 2 tablespoons, finely chopped, fresh
Basil: 3 tablespoons, finely chopped, fresh
Garlic: 3 teaspoons, minced
Salt: to taste
Course Ground Pepper: to taste
Steps to Prepare
In a small bowl, combine the milk and bread crumbs, and let stand about 10 minutes.
In a large bowl, combine the prosciutto, beef, pork, eggs, cheese, parsley, oregano, basil, garlic, salt, and pepper.
Add soaked bread crumbs, and mix gently until combined.
Divide and roll into meatballs of desired size. If the portion will be divided for future usage, wrap those in aluminum foil and place into freezer.
Place meatballs into glass baking dish, and bake in oven at 350˚F until done. The time will vary depending on meatball size. For example, a golf ball size meatball will take about 25-30 minutes. For the best results, use a meat thermometer until the internal temperature reaches 160˚ F.
© Copyright - Timothy J. Barron - This page was updated September 6, 2021