Tasting Table Recipe: Special Italian Meatballs Recipe

Updated at: Thu, 17 Aug 2023 08:03:27 GMT

Step 1

Preheat the oven to 400 F.

Step 2

In a small bowl, make a panade by combining the breadcrumbs and milk until a dry paste forms. Set it asid

Step 3

Add the meat, garlic, onion, salt, pepper, oregano, parsley, Parmesan, and egg yolk to a large bowl

Step 4

Mix the contents with your hands until just combined, then add the panade until the mixture is firm but not dry. Do not overwork

Step 5

Prepare a baking sheet fitted with a wire rack.

Step 6

Roll the meat into 12 2-ounce balls, or about the size of golf balls.

Step 7

Place the meatballs on the wire rack.

Step 8

Bake the meatballs for 15 minutes, until browned. (They will not be cooked all the way through.)

Step 9

While the meatballs are in the oven, heat the oil in a large deep skillet or Dutch oven over medium heat

Step 10

Add the pancetta and cook until browned. If blending the sauce, remove it from the skillet

Step 11

Add the onions and garlic to the skillet and cook them in the pancetta fat until they soften and begin to stick to the bottom of the pan.

Step 12

Deglaze with the wine, scraping any browned bits from the bottom of the skillet

Step 13

Let the sauce simmer until it is reduced by half

Step 14

Add the tomatoes to the skillet and bring everything to a simmer. If desired, remove the pan from the heat and blend the sauce with an immersion blender to make it smooth. If you removed the pancetta, add it back to the sauce.

Step 15

Once the sauce is simmering, add the parcooked meatballs and turn the heat down to low

Step 16

Cover and cook for 10 minutes or 2 hours for best results

Step 17

To serve, top the meatballs and sauce with torn basil and extra grated Parmesa

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