Meatballs

• 2 Tbsp extra virgin olive oil
• 1/2 cup finely diced guanciale or pancetta
• 10 cloves garlic, minced
• 1 large Spanish onion, finely diced
• 1 small fennel bulb, finely diced
• 2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in
• 1/2 cup chopped sundried tomatoes
• Salt and pepper, to taste
• 1/2 lb. ground pork
• 1/2 lb. ground veal
• 1/2 lb ground beef
• 1 3/4 cups fresh breadcrumbs
• 2 whole eggs
• 1 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 bunch parsley, chopped

1. 1. In a medium saute pan heat the olive oil over medium. Add the guanciale or pancetta and saute until it begins to brown, about 5 minutes.
2. 2. Add the garlic, onion, fennel, chilies, and sundried tomatoes. Cook until the onions are translucent, stirring frequently, about 10 minutes. Season with salt and pepper, and then transfer the mixture to a bowl. Place the bowl in the fridge until the mixture cools, about 20 minutes.
3. 3. In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix well. In a small, lightly oiled saute pan, cook a small portion of the meat mixture to taste it. Adjust the seasonings, if necessary. Roll the mixture into 3-ounce meatballs and place each on a parchment-lined pan. Place the sheet in the fridge and chill for at least 2 hours.
4. 4. Preheat oven to 300u0b0F. Place the sheet of meatballs in the oven and cook to an internal temperature of 165u0b0F, about 45 minutes. Allow the meatballs to cool slightly before serving. (If you're making the sauce recipe below, save any juices.) Makes about 20 large meatballs.

extra virgin olive oil, pancetta, garlic, spanish onion, fennel bulb, calabrian chilies, chopped sundried tomatoes, salt, ground pork, ground veal, ground beef, fresh breadcrumbs, eggs, parmesan cheese, ricotta cheese, parsley

Taken from www.epicurious.com/recipes/member/views/meatballs-52983491 (may not work)