Ingredients

The following ingredients have 4 Servings
  • 1 cup (a couple handfuls) fresh breadcrumbs or 1/2 cup dried
  • 1/3 to 1/2 cup milk
  • 1 1/2 pounds mixed ground meat (equal parts beef
  • pork and veal)
  • 1/8 pound pancetta
  • finely chopped
  • 1/3 cup each grated Parmigiano-Reggiano and grated Pecorino Romano
  • divided
  • plus more for passing
  • 4 tablespoons olive oil
  • divided
  • 1 egg
  • 3 tablespoons (a handful) flat-leaf parsley
  • finely chopped
  • 5 cloves garlic
  • 3 finely chopped or grated and 2 crushed
  • 1 1/2 teaspoon (about 1/2 palmful) dried onion flakes
  • 1 teaspoon (about 1/3 palmful) dried oregano
  • 3/4 teaspoon (a scant 1/3 palmful) fennel pollen or seeds
  • crushed by hand
  • 1/2 teaspoon (2 fat pinches) crushed red pepper
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 cup red wine
  • 1 cup chicken stock
  • 1 28-ounce can San Marzano tomatoes
  • 1/3 cup (a handful) fresh basil leaves
  • torn
  • Crusty bread
  • for mopping

Instruction

  • Position a rack in the center of the oven and preheat to 475°F
  • Preheat a large, cast-iron skillet over medium-high
  • In a large mixing bowl, moisten the breadcrumbs with milk
  • Add the ground meats, pancetta, 1/3 cup of each cheese, 2 tablespoons olive oil ( 2 turns of the bowl) the egg, parsley, chopped garlic, onion flakes, oregano, fennel pollen or seeds and red pepper
  • Season with salt and pepper, and gently mix until fully combined
  • Roll into 2- to 2 1/2-inch meatballs and drizzle with a little more olive oil
  • Add the remaining 2 tablespoon olive oil to the skillet, two turns of the pan and melt in the butter
  • Add crushed garlic and stir until aromatic, about 1 minute
  • Add the wine and cook, stirring often, until slightly reduced, about 2 minutes
  • Add the stock and the tomatoes with their juices, crushing the tomatoes with your hands as you add them to the pan
  • Season with salt then wilt in basil
  • Set the meatballs in the sauce (Do not cover—the tops should be exposed)
  • Place the skillet in the oven and roast until the meat is just cooked through and tops are browned
  • Serve the meatballs from the skillet with crusty bread for mopping up the sauce and extra cheese for topping
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