POLPETTINI: LITTLE MEATBALLS WITH MELTED FONTINA CENTERS

Ingredients

Meatballs

• 1
  
  pound ground pork
  
• 1
  
  pound ground veal
  
• 3
  
  ounces prosciutto, minced
  
• 1
  
  tablespoon diamond brand kosher salt
  
• 2
  
  garlic cloves
  
• 1
  
  teaspoon smoked paprika
  
• 1
  
  teaspoon fennel seeds
  
• 1
  
  tablespoon dried oregano
  
• 1
  
  teaspoon dried thyme
  
• 1/2
  
  yellow onion
  
• 1/4
  
  cup parsley
  
• 1/2
  
  cup Parmigiano-Reggiano, grated, plus more for garnish
  
• 1 1/2
  
  cups Italian breadcrumbs
  
• 1
  
  cup fresh ricotta
  
• 1/4
  
  cup milk
  
• 2
  
  eggs, mixed with a fork
  
• 4
  
  ounces Fontina cheese, cut into 1/4-inch cubes
  

Tomato, Garlic, Wine Braise

• 2
  
  tablespoons olive oil
  
• 1
  
  onion, chopped
  
• 1
  
  carrot, minced
  
• 3/4
  
  cup white wine
  
• 4
  
  cups crushed tomatoes
  
• 1
  
  cup chicken stock
  
• 1/2
  
  cup basil, coarsley chopped plus more for garnish
  
• 2
  
  tablespoons fresh oregano
  
• 2
  
  teaspoons kosher salt
  
• 1
  
  loaf crusty bread
  
• 
  
  toothpicks
  

Directions

1. Form Meatballs: In a large mixing bowl, combine pork, veal, prosciutto, salt, garlic, pepper flakes, fennel seeds, oregano and thyme. Add the onion, parsley and Parmigiano-Reggiano and mix by hand. Add the breadcrumbs, ricotta and milk. Mix by hand. Add the eggs and stir until just barely incorporated (don’t overmix). Form the mixture into 1-inch balls. Poke a hole in the center of each ball and fit a piece of Fontina in the hole. Cover with meat and place on two well-oiled sheet pans. Bake until browned, about 12 minutes. (Rotate pan halfway through).
2. Prepare Tomato-Wine Braise: In a large saucepan, heat oil over medium heat. When the oil is hot, add the onion and carrot and cook until the carrot is softened and the onion is translucent, about 6 minutes. Add garlic, then deglaze with the white wine and cook for 1 minute to evaporate wine. Then add the crushed tomatoes, stock, basil, oregano and salt. Increase heat to high and simmer for 5 minutes.
3. Finish Meatballs: Drain the fat off the meatballs. Transfer meatballs into a presentable ovenproof baking dish. Pour the braising liquid over them (it should barely cover the meatballs). Return to the oven and braise for 5-10 minutes until cooked through.
4. Serve: Garnished with Parmigiano-Reggiano and basil. Put crusty bread around the edge of the serving dish to sop up all the liquid. Put out toothpicks for serving.
   Recipe created by Parties That Cook® www.PartiesThatCook.com