"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

A16's Italian Meatballs with Tomato and White Wine Braise Recipe

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This recipe for A16's Italian Meatballs with Tomato and White Wine Braise, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 3, 2007


10 oz ground pork
10 oz ground beef
4 oz ground prosciutto (see note)
2 tsp salt
1/2 tsp hot red pepper flakes
1 tsp fennel seed
1 tbsp dried oregano
1/2 onion, finely diced
1 garlic clove, minced
1/4 bunch parsley, minced
3 oz grated Parmesan cheese
1/2 lb good quality Italian bread, crusts removed and cubed
2/3 cup ricotta cheese
1/4 cup milk
3 eggs

Braising Liquid:
2 tbsp olive oil
1 onion, chopped
1 carrot, coarsely chopped
1 bay leaf
3/4 white wine
1 qt pureed tomatoes
1 cup chicken stock
1/2 bunch basil, coarsely chopped
2 tbsp fresh oregano, minced
Salt and pepper to taste
Grated Parmesan cheese, for garnish
Extra virgin olive oil, for garnish

Preheat oven to 400 F. In a large mixing bowl combine ground pork, beef, and prosciutto by hand and season generously with salt, pepper flakes, fennel seed and oregano. Add onion, garlic, parsley, and Parmesan cheese and mix by hand. Put bread cubes in a food processor and process into fine crumbs. Add breadcrumbs, ricotta, and milk to the meat mixture and continue to mix by hand. Add eggs, stirring until barely incorporated (do not overmix). Form the mixture into about two dozen 1 1/2 inch balls and place in an oiled roasting pan. Bake until browned, about 15 minutes. When done, reduce oven temperature to 300 F.

Braising Liquid:
Meanwhile, in a large, ovenproof saucepan heat the oil over medium heat. When the oil is hot add onion, carrot, and bay leaf and cook until the carrot is softened and the onion is translucent, about 6 minutes. Deglaze with white wine, then add the tomatoes, stock, basil, and oregano. Heat for 5 minutes and season to taste with salt and pepper.

Drain the fat off the meatballs and pour the braising liquid over them (they should barely be covered). Bake the meatballs at 300 F for 2 1/2 hours. Allow to cool in the braising liquid. Skim off excess fat.

To serve reheat the meatballs in the braising liquid, finishing the dish with Parmesan and olive oil.

Note: roughly chop a 4 oz piece of prosciutto (ends work well) and grind in the food processor.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
From: San Francisco's A16 restaurant, Christopher Hille, executive chef.




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