Pork and Proscuitto Meatballs
Makes 15 meatballs
These sweet and salty meatballs are an easy dinner, and you can adapt the recipe to make as them simple as you want. I made my marinara and dished up the meatballs over polenta. But don’t hesitate to use a store-bought sauce or serve these meatballs with a big hunk of baguette, if you want to cut cooking time. They are equally delicious.
2 slices white bread, crusts removed
½ cup milk
1 pound ground pork
3 ounces prosciutto (about one ¼-inch thick slice), minced
2 eggs, lightly beaten
3 ounces Parmesan cheese, grated (about 1 cup)
¼ cup pine nuts
¼ cup golden raisins
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon freshly grated nutmeg
¼ cup breadcrumbs
2 ounces Fontina cheese, cut into small cubes
2 tablespoons extra-virgin olive oil
6 cups homemade or store-bought marinara sauce
Place bread in a small bowl, and pour milk over bread, until completely moistened. Let sit for 5 minutes. Pour off excess milk, wring out bread, and tear bread into small pieces.
In a large bowl, combine the bread, pork, prosciutto, eggs, Parmesan, pine nuts, raisins, salt, pepper, and nutmeg. Mix until well combined. Add breadcrumbs, little by little, until mixture holds together and is not sloppy. (You may not need to use all the breadcrumbs.)
Form meat into 15 golf ball-sized meatballs. Create a hole in each meatball. Add cheese, and reshape into ball.
In a large non-stick skillet, heat olive oil over medium-high heat, until shimmering, but not smoking. Add meatballs, spacing them at least an inch apart. Cook, turning, until meatballs are browned on all sides, about 10 minutes. Cover with marinara, bring to a simmer, and reduce heat to medium-low. Cook, partially covered, until meatballs are cooked through, about 20 minutes. Serve immediately.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/homemade-pork-meatballs-recipe
