| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Frugal02 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1/2 |
lb |
Ground pork |
| 6 |
oz |
Pancetta; diced very small |
| 6 |
oz |
Prosciutto; sliced thin, chopped |
| 3 |
|
Eggs |
| 1 |
c |
Chopped parsley |
| 3 |
|
Garlic cloves; crushed |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Milk |
|
|
Salt; see * Note 1 |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Olive oil; for browning |
|
|
=== THE SAUCE === |
| 1 |
c |
Dry red wine |
| 2 |
c |
Italian Tomato Sauce; see * Note 2 |
| 1 |
c |
Brown gravy; fresh or canned |
| 1 |
oz |
Dried porcini mushrooms; see * Note 3 |
| 2 |
c |
Warm water |
|
|
=== GARNISH === |
|
|
Chopped fresh parsley |
INSTRUCTIONS
* Note 1: Be careful with the salt, the pancetta and prosciutto will add
plenty of salt to this dish. * Note 2: See the "Italian Tomato Sauce"
recipe which is included in this collection. * Note 3: Soak the mushrooms
in the 2 cups of warm water for about 45 minutes. Reserve the water.
Mix the meatball ingredients together, with the exception of the oil for
browning. Form into 20 balls and pan-brown in the olive oil. Do this in two
or three batches. Place the meatballs, along with the oil, in a 6-quart
stove-top casserole. Deglaze with the wine the frying pan in which you cook
the meatballs. Add the wine to the pot along with the two sauces and the
mushroom water. Chop the mushrooms and add to the pot. Cover and bring to a
simmer. Leave the lid ajar so the sauce will reduce a bit. Cook for about
1/2 hour. Place meatballs on a platter and serve the gravy separately. It
is great on pasta or polenta. This recipe makes 20 meatballs and serves 6
to 8 persons.
Comments: This has a very deep flavor due to the pancetta and prosciutto
that are added to the beef. You can substitute American bacon and ham if
you must, but the flavor will not be as rich.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-16-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-12-1995
Recipe by: Jeff Smith
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