Description
Ingredients
1 c chopped onion
2 T olive oil
4 minced garlic cloves
1 c red wine
1 lb lean ground beef
1 pound ground pork or 1/2 lb veal and 1/2 lb pork
2 large eggs
1 c fresh grated Pecorino Romano Cheese
2 T minced Italian parsley
2 t salt
1 t pepper to taste
1/2 t red pepper flakes
1-2 t marjoram
2 c fine dry bread crumbs
Instructions
Heat oil in skillet. Add chopped garlic and onions and saute over medium heat until soft and translucent. Add red wine and cook until reduced by about half. Let mixture cool.
In a mixing bowl combine meats. I do this with my hands. Messy but it works. Add eggs, cheese, parsley, salt, pepper, red pepper flakes and bread crumbs. Stir well. Hands are the easiest. Mix in the cooled onion/red wine mixture.
Preheat oven to 375.
Shape into 1 1/2″ meatballs. and place on large baking sheet.
Bake for about 25 minutes.
Cooked meatballs may be added to marinara sauce.
(You may keep these warm in the sauce. I also made these ahead and then brought them to room temperature as I reheated the sauce. Place them in the sauce for about 10 minutes on low to warm them.) Serve on toothpicks or over spaghetti or in a sandwich!
Notes
This is a rewritten recipe from 2016 that I like much better and they are much easier to make!
Adapted from St. Julian Vineyard
