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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 oil

Description

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

Simply Recipes