- 1/4 cup breadcrumbs
- 1/2 cup milk, at room temperature
- 1 pound ground beef
- 1/4 pound prosciutto (or other bacon or cured pork), chopped fine
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 cup freshly chopped Italian parsley
- 1/4 cup grated Parmesan cheese (get the good stuff — trust me!)
- 1 cup white flour or gluten-free flour mix
- 4 tablespoons extra-virgin olive oil
- 3 tablespoon grated carrot
- 1/4 cup finely minced onion
- 1/4 cup white wine
- 2 cups tomato sauce
- Parmesan cheese for garnish
- Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
- In a large bowl, mix together with the beef, prosciutto, salt, egg, parsley and Parmesan cheese. Mix well with your hands.
- Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
- In a large sauté pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
- To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
- Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!
Source: Fearless Fresh
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