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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 (see related recipe at left) ;

Description

Made With Ground Beef, Pork And Bits Of Prosciutto, These Hearty Roman Meatballs Are Simmered In A Tomato Sauce And Paired With Gnocchi Alla Romana (see Related Recipe At Left). To Ensure Tender Meatballs, Don’t Overwork The Ingredients; Mix Them G

Williams-Sonoma