A16 Restaurant MeatballsFeatured by Teira in the Gold Wine Club.
2 Pounds Pork, Lamb and/or Beef
¼ Pound Prosciutto ends or Pork fat
1 ¼ Teaspoon Salt
1 Teaspoon Chile Flakes
1 ½ Pounds Bread, torn into rough pieces
½ Bunch Parsley, leaves only, chopped
½ Cup Ricotta
2 to 4 Tablespoons Milk
1 Quart Tomato Sauce
Cube the meats and prosciutto or pork fat. Add the salt, chile flakes and bread, and run through a meat grinder. (Or, have your butcher grind the meats, and process the bread in a food processor until it’s in rough crumbs.) In a large bowl, mix the parsley, ricotta and eggs into the meat mixture with your hands, mixing well. If the mixture is too stiff, add a bit of milk.
Heat the oven to 425-degrees. Warm the sauce in a large pot. Form the meat into balls and place on a baking sheet. Roast until golden and cooked through (time depends on size). Add the meatballs to the sauce and simmer for 30 minutes to an hour. Spoon into deep bowls and serve