Categories: Beef
Ingredients
- 1 cup fresh breadcrumbs
- 1/3 cup milk
- 1 1/2 lbs mixed ground meat (beef, pork and veal)
- 1/8 lb pancetta, finely chopped
- 1/3 cup grated Parmesan
- 1/3 cup grated Pecorino Romano
- 4 tbsp. olive oil, plus more for drizzling
- 1 egg
- 3 tbsp. parsley, finely chopped
- 5 garlic cloves (3 finely chopped, 2 crushed)
- 1 1/2 tsp dried onion flakes
- 1 tsp dried oregano
- 3/4 tsp fennel seed
- 1/2 tsp crushed red pepper
- Salt and pepper
- 2 tbsp. butter
- 1/2 cup red wine
- 1 cup chicken stock
- 28 oz can San Marzano tomatoes
- 1/3 cup fresh basil leaves, torn
- Crusty bread, for mopping
Directions
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Position a rack in the center of the oven; preheat to 475.
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Preheat a large cast-iron skillet over medium-high.
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In a medium bowl, mix the breadcrumbs and milk to moisten. Add the ground meat, pancetta, 1/3 cup of each cheese, 2 tbsp. olive oil, two turns of the bowl, the egg, parsley, chopped garlic, onion flakes, oregano, fennel seed and crushed red pepper; season with salt and pepper and gently mix to blend. Roll the mixture into 2-inch meatballs and drizzle with a little more olive oil.
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Add the remaining 2 tbsp. olive oil to the skillet; melt in the butter. Add the crushed garlic and stir until aromatic, about 1 minute. Add the wine and cook, stirring often, until slightly reduced, about 2 minutes. Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Season with salt; add the basil, stirring to wilt. Set the meatballs into the sauce but do not cover. Roast until the meat is just cooked through and the tops are browned, 15-18 minutes.
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Serve meatballs from the skillet with crusty bread for mopping and extra cheese for topping.