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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Roman-Style Meatballs with Gnocchi alla Romana

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roman-Style Meatballs with Gnocchi alla Romana Empty Roman-Style Meatballs with Gnocchi alla Romana

    Post by Lobo Wed Jan 20, 2016 10:04 pm

    Roman-Style Meatballs with Gnocchi alla Romana Img36l
    Roman-Style Meatballs with Gnocchi alla Romana
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    Prep Time: 45 minutes
    Cook Time: 75 minutes
    Servings: 6 to 8
    Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with gnocchi. To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined. 






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    Ingredients:


    • 1 1/2 cups fresh bread crumbs 
    • 1/2 cup milk 
    • 4 oz. finely chopped prosciutto 
    • 1 lb. ground beef 
    • 1 lb. ground pork 
    • 2 eggs, lightly beaten 
    • 1/2 cup grated Parmigiano-Reggiano cheese 
    • 2 Tbs. finely chopped fresh flat-leaf parsley 
    • 2 tsp. finely chopped fresh oregano 
    • 6 Tbs. finely chopped fresh basil 
    • 5 garlic cloves, minced 
    • 1 tsp. kosher salt, plus more, to taste  
    • 1/2 tsp. freshly ground pepper, plus more, to taste 
    • 5 Tbs. olive oil 
    • 1 yellow onion, diced 
    • 1 can (28 oz.) crushed tomatoes with juices 
    • Gnocchi alla Romana for serving

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    Directions:

    In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

    In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

    In an 11-inch French skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.

    In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.

    Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside. Serves 6 to 8.

    Williams-Sonoma Kitchen.
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