Ingredients
Sauce: 2 Tbsp olive oil 3 medium shallots, minced 2 Tbsp Dijon mustard 2 Tbsp sherry wine vinegar cup brandy 1 cup red wine 1 cup port 2 cups beef stock or chicken stock cup heavy cream 2 tablespoons unsalted butter 2 tablespoons green peppercorns in brine, drained and crushed Coarse salt, to taste Meatballs: 2 -inch thick slices white bread, crusts removed 1 cup whole milk pound ground veal pound ground pork pound ground beef 1 teaspoons coarse salt teaspoon freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano cheese cup fresh ricotta cheese cup chopped flat-leaf parsley cup olive oilDescription
We Must Be On A Meatball Kick Around Here; When We Saw This Recipe In The Weekend Wall St. Journal, We Made It The Same Day. The Wall St. Journal, By The Way, Recently Started Publishing A 'Weekend Edition' Which Comes Out On Saturdays. It Is Sort Of An
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