Roman-style Meatballs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup milk
• 4 ounces finely chopped prosciutto
• 1 lb ground beef
• 1 lb ground lamb
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan-reggiano cheese
• 2 tablespoons finely chopped fresh flat leaf parsley
• 2 tablespoons finely chopped fresh oregano leaves
• 6 tablespoons finely chopped fresh basil
• 5 garlic cloves, minced
• 1 teaspoon kosher salt, plus more, to taste
• 1/2 teaspoon fresh ground black pepper
• 5 tablespoons olive oil
• 1 yellow onion, diced
• 1 (28 ounce) can crushed tomatoes, with juices

Recipe

• 1 inches a small bowl, combine bread crumbs and milk; let stand 10 minutes.
• 2 in large bowl, combine prosciutto, beef, lamb, eggs, cheese, parsley, oregano, 3 tablespoons basil, 3 minced garlic cloves, 1 teaspoons salt, and 1/2 teaspoons pepper. add soaked bread crumbs and mix gently until combined. divide into 1/4 cup portions; roll into balls. set on parchment paper-lined baking sheet.
• 3 heat 2 tablespoons oil in 11" skillet over medium-high heat. working in 2 batches, brown meatballs on all sides, about 8 minutes per batch. transfer to plate.
• 4 in same pan, warm 3 tablespoons oil over medium heat. cook onion, stirring occasionally, until softened, about 8 minutes. add 2 minced garlic cloves, cook one minute, add tomatoes and juices; season with salt and pepper. bring to a simmer; cook until sauce thickens, about 20 minutes. stir in 3 tablespoons basil. add meatballs; cook, turning occasionally and basting with sauce, until cooked through, about 30 minutes. transfer to platter.