02.18.13
My Oh My Meatballs
ingredients

3/4 cup diced day-old crustless bread (I used gluten-free, but use your choice here)
1/4 cup whole milk
1 1/2 cups grated parmesan (freshly grated Parmigiano-Reggiano, preferred), about 6 oz. plus more for finishing
1 medium yellow onion, minced (about 1 cup)
2/3 cup fresh flat-leaf parsley, chopped
2 extra-large eggs
4 cloves garlic, minced
2 teaspoons groung red pepper flakes (plus more to taste)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground veal
6 1/2 ounces pancetta, finely minced (bacon can be substituted)
2 cups all-purpose flour
1/4 cup extra-virgin olive oil, plus more as needed
1 quart tomato sauce (See recipe for my version of Silverton’s quick and delicious sauce)
1 quart low-sodium or homemade chicken stock
3 dried bay leaves
3 dried arbol chiles
Buttered semolina bread toast (optional)

Timing alert: This recipe calls for a tomato sauce (homemade) that takes 45 minutes to prep and cook. Raw meatballs, once formed, are required to cool in the refrigerator for a minimum of one hour or as long as overnight (they can be made to that point a day ahead)

directions