Ingredients: |
Ingredients: 1/2 lb. sliced white bread, crusts removed and bread cut into 1/2" dice (4 cups)
1 1/2 lbs. lean ground pork
3 oz. thickly sliced pancetta, minced
3 large eggs, lightly beaten
2/3 c. ricotta cheese (5 oz.)
1/4 c. chopped flat-leaf parsley
1 tsp. dried oregano, crumbled
1/2 tsp fennel seeds, chopped
1/4 tsp. crushed red pepper
Kosher salt
2 (28oz.) cans peeled Italian tomatoes, crushed
freshly ground pepper
2 T. shredded basil
1/2 c. freshly grated Romano cheese
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Directions: |
Directions:Preheat oven to 400º. In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper and 1 1/2 tsp. of kosher salt. Mix well. Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan. Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed tomatoes to the pan and season with salt and pepper. Lower the oven temperature to 325º and cook uncovered for about 2 hrs., or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking. Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and grated Romano cheese. Serve hot.
(The cooked meatballs can be refrigerated for up to 2 days . Reheat and garnish just before serving.) |
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