Meatballs
INGREDIENTS
  • Cooking Time: 65
  • ¾ lb. Ground veal
  • ¼ lb. Ground pork
  • ½ C. Italian bread, crumbled
  • ¼ C. Pecorino Romano
  • ¼ C. Dry white wine
  • 1 Shallot, minced
  • 2 Garlic cloves, minced
  • 3 T. Italian parsley, chopped
  • 1 Large egg
  • Kosher salt
  • Black pepper, fresh ground
  • Crushed red chili flakes
DIRECTIONS
  1. Soak bread in wine. Squeeze excess wine from bread and combine with all other ingredients, mix well.
  2. Roll meat mixture into balls roughly 1 ½” in diameter.
  3. Place meatballs on a cooling rack set inside a baking sheet, bake at 350º Fahrenheit for 20 minutes.
  4. Simmer meatballs in tomato sauce for 45 minutes before serving with pasta.