Roman-Style Meatballs

• 1 1/2 cups fresh breadcrumbs
• 1/2 cup milk
• 4 ounces finely chopped prosciutto
• 1 lb ground beef
• 1 lb ground pork
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan-reggiano cheese
• 2 tablespoons finely chopped fresh flat leaf parsley
• 2 tablespoons finely chopped fresh oregano leaves
• 6 tablespoons finely chopped fresh basil
• 5 garlic cloves, minced
• 1 teaspoon kosher salt, plus more, to taste
• 1/2 teaspoon fresh ground black pepper
• 5 tablespoons olive oil
• 1 yellow onion, diced
• 1 (28 ounce) can crushed tomatoes, with juices

1. inches a small bowl, combine bread crumbs and milk; let stand 10 minutes.
2. In large bowl, combine prosciutto, beef, pork, eggs, cheese, parsley, oregano, 3 tablespoons basil, 3 minced garlic cloves, 1 teaspoons salt, and 1/2 teaspoons pepper. Add soaked bread crumbs and mix gently until combined. Divide into 1/4 cup portions; roll into balls. Set on parchment paper-lined baking sheet.
3. Heat 2 tablespoons oil in 11" skillet over medium-high heat. Working in 2 batches, brown meatballs on all sides, about 8 minutes per batch. Transfer to plate.
4. In same pan, warm 3 tablespoons oil over medium heat. Cook onion, stirring occasionally, until softened, about 8 minutes. Add 2 minced garlic cloves, cook one minute, Add tomatoes and juices; season with salt and pepper. Bring to a simmer; cook until sauce thickens, about 20 minutes. Stir in 3 tablespoons basil. Add meatballs; cook, turning occasionally and basting with sauce, until cooked through, about 30 minutes. Transfer to platter.

fresh breadcrumbs, milk, ground beef, ground pork, eggs, cheese, flat leaf parsley, oregano, fresh basil, garlic, kosher salt, fresh ground black pepper, olive oil, yellow onion, tomatoes

Taken from www.food.com/recipe/roman-style-meatballs-461827 (may not work)