Recipe: Meatballs with porcini pasta sauce

Published: Tuesday, Mar. 12, 2013 - 4:35 pm | Page 2D

Prep time: 15 minutes Total time: 90 minutes

Serves 6-8

INGREDIENTS

For the meatballs:

2 white bread slices, crust off and cubed

1 pound 85 percent lean ground beef

1/2 pound each of lean ground pork and ground veal

1/2 cup whole milk

1 tablespoon Mezzetta crushed garlic

2 whole eggs

4 tablespoons fresh herbs: parsley, oregano, thyme

1/2 cup grated Parmesan

1/4 yellow onion, grated fine

2 teaspoons salt

1 teaspoon pepper

1/4 cup dried breadcrumbs

Additional ingredients

Mezzetta Italian extra-virgin olive oil

2 jars Mezzetta Napa Valley Bistro porcini mushroom pasta sauce

INSTRUCTIONS

Combine bread cubes and milk in bowl, mashing into a smooth paste. Let sit for 5 minutes.

Mix all meatball ingredients in a large bowl with a fork (not hands) until just combined. Do not overwork.

Lightly form 1 heaping tablespoon of meat into a ball, being careful not to compact the meat. Place the meatballs in fridge to chill for 20 minutes.

In a large skillet on medium-high heat, drizzle a few tablespoons olive oil to coat the bottom. When pan is hot, add meatballs and brown all sides in batches. Remove from pan and place into a pot of warmed pasta sauce. Gently simmer meatballs in pasta sauce for approximately 45 minutes or until meatballs are cooked through. Remove meatballs and place on a platter.

Continue to simmer sauce and reduce the sauce for about 10 minutes. Spoon the sauce over the meatballs and garnish with chopped parsley and grated cheese.

Serve on a meatball sub, over pasta, or as an appetizer as is.

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