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Classic Italian Meatballs

Andy Baraghani
  • 90 minutes
  • Serves 6

INGREDIENTS

5 oz

Ground chuck

10 oz

Ground pork

2 oz

Pancetta

5 oz

Veal, ground

3 tbsp

Flat-leaf parsley

2 tbsp

Oregano, fresh

1 28 ounce can

Tomatoes

1 cup

Yellow onion

2

Eggs, large

1/4 tsp

Allspice, ground

1 1/2 tsp

Fennel seeds, toasted ground

1 1/2 tsp

Kosher salt

1

Kosher salt

1/4 cup

Lard

1 tsp

Red pepper flakes

1

Olive oil

2 tbsp

Olive oil

1 cup

White bread crumbs, fine

1

Grana padano

2 tbsp

Whole milk

1/2 cup

Whole-milk ricotta

1/2 cup

Red wine, dry

1 cup

Water