The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.
Servings:4 | Calories:863 | Total Fat:59g | Chol:268mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 59g
91 %
Sat Fat 17g
85 %
Total Carb 30g
10 %
Fiber 4g
16 %
Sugars 7g
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Cholesterol 268mg
89 %
Sodium 927mg
39 %
Protein 50g
100 %
Calories:
39% Others combined
21% Extra-virgin olive oil
20% Ground beef
17% Ground pork
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
10 oz. ground beef chuck or veal 10 oz. ground pork shoulder 2 oz. minced pork fat or unsmoked bacon 2 oz. prosciutto, minced 1 1/4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish 2 tsp. dried oregano 1 1/2 tsp. fennel seeds 1 tsp. crushed red chile flakes 1/2 tsp. ground cumin 1/4 tsp. ground allspice 7 slices white bread, finely ground in a food processor Kosher salt and freshly ground black pepper, to taste cup ricotta, drained in a strainer for 2 hours 2 tbsp. milk 3 eggs, lightly beaten 6 tbsp. extra-virgin olive oil, plus more for greasing 1/4 cup dry red wine 4 cups canned tomato purée 1 cup beef or veal stock or water Grated Parmesan, for garnish
