Roman Style Meatballs

• 1 1/2 C bread crumbs
• 4 oz. chpd prosciutto
• 2 eggs slightly beaten
• 1/2 C Parmesan/Reggiano cheese
• 2 tsp chpd oregano
• 5 garlic cloves, minced
• 1/2 tsp pepper
• 28 oz crushed tomatoes, with juice
• 1/2 C milk
• 1 lb gr beef
• 1 lb gr pork
• 2 T chpd parsley
• 6 T chpd basil
• 1 tsp kosher salt
• 5 T olive oil
• 1 onion, dices

1. Combine bread crumbs with milk. Let stand 10 min. Combine meats, egg, cheese, parsley, oregano, 3 T basil and 3 cloves garlic, salt and pepper. Add bread crumbs and mix gently. Divide into 1/4 C portions and roll into balls. Heat 2 T oil over med high heat. Brown meatballs on all sides. Transfer to plate. In same pan heat 3 T oil. Cook onions until soft. Add 2 cloves garlic and cook 1 min. Add tomatoes and juice and season with salt and pepper. Simmer until sauce thickens (20 min) and stir in 3 T basil. Add meatballs and cook while basting in sauce (about 30 min) Serve over gnocchi or spaghetti

bread crumbs, chpd prosciutto, eggs, cheese, chpd oregano, garlic, pepper, tomatoes, milk, beef, pork, t chpd parsley, chpd basil, kosher salt, olive oil, onion

Taken from www.epicurious.com/recipes/member/views/roman-style-meatballs-52740091 (may not work)