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Meatballs Al Forno

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Meatballs Al Forno

Ingredients

  • 3/4 cup diced day- old, crustless bread
  • 1/4 cup whole milk
  • 1 1/2 cups freshly grated parmigiano- reggiano (about 6 ounces), plus a wedge of parmigiano-reggiano for grating
  • 1/2 large yellow spanish onion, minced (about 1 cup)
  • 2/3 cup finely chopped fresh italian parsley leaves
  • 2 extra- large eggs
  • 4 large garlic cloves, minced
  • 2 to 3 teaspoons pure ground red pepper flakes, plus more to taste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground pork (preferably pork butt)
  • 1 pound ground veal
  • 6 1/2 ounces pancetta, finely chopped or minced in a miniature food processor
  • all-purpose flour, for dredging (about 2 cups)
  • 1/4 cup extra- virgin olive oil, plus more as needed
  • 1 quart passata de pomodoro (recipe follows) or tomato sauce
  • 1 quart chicken stock
  • 3 dried bay leaves
  • 3 dried arbol chiles
  • buttered semolina toast, for serving (optional)
  • passata di pomodoro
  • 2 28-ounce cans whole peeled plum tomatoes, including their juices (such as san marzano)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sugar, plus more as desired
  • 1 scant tablespoon kosher salt
  • 1 heaping teaspoon freshly ground black pepper
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Published 2014-09-09 12:23:49 (2 years ago).

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