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Category: Meatballs
Prep Time: Cook Time: Total Time:
1 cup fresh bread crumbs
3 tbsp milk
1 lb fresh lean pork, finely ground combined with 1/2 lb cooked smoked ham, freshly ground
1 tbsp prepared mustard and finely chopped parsley
1 egg, lightly beaten
3/4 tsp salt
1/4 tsp pepper
2 tbsp butter and vegetable oil
3/4 cup dry red wine
Soak the bread crumbs in the milk for about 5 minutes, and then combine with the ground meat in a large mixing bowl. Add the next 5 ingredients and combine thoroughly. Form mixture into small balls and chill for about 1/2 hour.
Preheat oven to 350. Over high heat, melt the butter with the oil in a large skillet. When foam subsides, add the balls. To help keep their shape, roll the balls around in the fat.
When they are well browned on all sides, about 5 minutes, transfer them to s casserole. Pour all but a thin film of fat from the skillet and pour in the wine. Bring it to a boil, scraping and stirring into it any brown bits clinging to the bottom and sides of the pan. Cook briskly about 1 minute and pour the wine into the casserole.
Cover tightly and bake for 30 minute, basting the balls after 15 minutes with the wine. Serve with toothpicks from the casserole or arrange on a heated platter and pour the sauce over them.
SAUCE VARIATION: Combine 1/2 cup packed brown sugar, water and white vinegar into a saucepan. Add 1 tsp dry mustard. Cook over medium heat about 5 minutes or until thoroughly heated.
HAM BALLS I
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Category: Meatballs
Prep Time: Cook Time: Total Time:
1 cup fresh bread crumbs
3 tbsp milk
1 lb fresh lean pork, finely ground combined with 1/2 lb cooked smoked ham, freshly ground
1 tbsp prepared mustard and finely chopped parsley
1 egg, lightly beaten
3/4 tsp salt
1/4 tsp pepper
2 tbsp butter and vegetable oil
3/4 cup dry red wine
Soak the bread crumbs in the milk for about 5 minutes, and then combine with the ground meat in a large mixing bowl. Add the next 5 ingredients and combine thoroughly. Form mixture into small balls and chill for about 1/2 hour.
Preheat oven to 350. Over high heat, melt the butter with the oil in a large skillet. When foam subsides, add the balls. To help keep their shape, roll the balls around in the fat.
When they are well browned on all sides, about 5 minutes, transfer them to s casserole. Pour all but a thin film of fat from the skillet and pour in the wine. Bring it to a boil, scraping and stirring into it any brown bits clinging to the bottom and sides of the pan. Cook briskly about 1 minute and pour the wine into the casserole.
Cover tightly and bake for 30 minute, basting the balls after 15 minutes with the wine. Serve with toothpicks from the casserole or arrange on a heated platter and pour the sauce over them.
SAUCE VARIATION: Combine 1/2 cup packed brown sugar, water and white vinegar into a saucepan. Add 1 tsp dry mustard. Cook over medium heat about 5 minutes or until thoroughly heated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.