Categories: Pasta
Ingredients
- 1/2 cup breadcrumbs
- 1/4 to 1/3 cup grated Parmigiano-Reggiano, plus a handful to toss with the pasta and some to pass at the table
- 1/8 tsp freshly grated nutmeg
- 3 to 5 tbsp. whole milk
- 1 lb. ground beef, pork, and veal mix
- Salt and pepper
- 1/4 cup fresh parsley leaves, finely chopped
- 1 egg
- Olive oil for liberal drizzling, plus 2 tbsp.
- 1 lb. orecchiette pasta
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 28 oz. can Italian crushed tomatoes
- 1/2 cup fresh basil leaves, torn or shredded
- 2 tbsp. butter, cut into small pieces
Directions
-
eheat the oven to 425.
-
In a small bowl, combine the breadcrumbs with the cheese and nutmeg, then add the milk to barely dampen the crumbs, working the moisture through with your fingertips.
-
Place the meat in a mixing bowl and add salt and pepper, the crumb mixture, parsley and egg. Cover a baking sheet with parchment paper and grab a small scooper if you’d like extra help rolling meatballs. Roll the balls into the size of walnuts and drizzle them with some olive oil. Roast for 10 to 12 minutes to cook through.
-
Bring a large pot of water to a boil for the pasta. When the water boils, salt it and cook the pasta to al dente.
-
Meanwhile, heat a sauce pot or Dutch oven over medium heat with the 2 tbsp. of olive oil. Add the garlic and onions and cook gently for 5 to 6 minutes to soften. Add the wine and stir for 30 seconds, then add the stock and tomatoes. Season with salt and pepper and simmer for 10 minutes to thicken. Stir in the basil.
-
Drain the pasta and toss with the butter, a handful of cheese, and a few ladles of sauce. Add the meatballs to the remaining sauce and turn to coat. Serve the pasta in shallow bowls with mini meatballs on top. Pass the grated cheese at the table.