1 cup fresh white bread crumbs, 4 slices crusts removed, pulsed in food processor
1/4 cup seasoned (italian) dry breadcrumbs
2 tbsp chopped fresh parsley
1/2 cup grated parmesan cheese
2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1 extra large egg, beaten
vegetable and olive oil
1 chopped onion
1 1/2 tsp minced garlic
1/2 cup good red wine
1 (28-ounce) can crushed tomatoes
1 tbsp chopped fresh parsley, salt and pepper to taste
Place the ground meats, both bread crumbs, parsley, parmesan,
salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.
Combine very lightly with a fork. Using both hands, lightly form
the mixture into 2 inch meatballs.
Heat equal amounts of vegetable and olive oil in large skillet.
Carefully brown meatballs IN BATCHES on all sides over medium-
low heat. If the meatball is sticking, it is not ready to be
turned...patience here. Remove the meatballs to drain on paper
For the sauce combine, heat the olive oil in the same pan. Add
onion and saute over medium heat until translucent, 5 to 10
minutes. Add the garlic and cook for 1 minute. Add the wine
and cook on high heat, deglazing the pan, cook until most of
the wine is evaporated, about 3 minutes. Stir in the tomatoes,
parsley, salt and pepper. Add the meatballs back in and simmer
on low heat for 25 to 30 minutes, until the meatballs are cooked
through. Serve on pasta of your choice, and top with parmesan.
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