Shelly's Recipe

PROSCIUTTO MEATBALLS WITH CRUSHED TOMATO SAUCE

Category: Meatballs

3 ounces thinly sliced prosciutto
12 ounces extra-lean ground beef
12 ounces ground turkey (see note)
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh Italian flat-leaf parsley
2 egg yolks
2 tablespoons prepared dry bread crumbs (see note)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray

Crushed Tomato Sauce (recipe follows)

Cooked pasta of choice (optional)

Preheat oven to 375.

Cook the prosciutto (like bacon) in a nonstick skillet until almost crispy. Chop into bite-size pieces and set aside.

In a medium mixing bowl, combine all the meatball ingredients. Mix well with your hands. (Clean hands well with antibacterial soap after handling raw meat.)

Spray a large jellyroll pan with the nonstick cooking spray. Pinch off a small amount of meat mixture and roll between your hands to form a ball about the diameter of a quarter. Place on a prepared pan. Repeat with the remaining meat.

Bake for 20 to 25 minutes, until the meatballs are cooked through. While the meatballs cook, make the sauce.

Remove meatballs from the oven. Place the meatballs into sauce and simmer for at least 20 minutes and up to several hours. Serve with toothpicks or over favorite pasta.

Makes 46 meatballs.

Crushed Tomato Sauce: In a 3-quart or larger saucepan, heat 1/4 cup olive oil and 3 peeled, crushed garlic cloves over medium-high heat until the garlic starts to brown. Reduce heat to low. Carefully add 2 cans (28 ounces each) of crushed tomatoes with juice, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir well. Cover and cook on low for 10 minutes or until the meatballs are ready. Yields 7 cups.