Description
Adapted from Kitchen Revelry, Ali Larter
Ingredients
Scale
- Chianti Sauce
- 1/2 cup finely minced onions – I recommend using a food processor to mince onions
- 1/4 cup extra-virgin olive oil – I recommend Malibu Olive Co. olive oil
- 4 garlic cloves, peeled and minced
- 4 slices prosciutto, finely diced
- one 28-ounce jar or can crushed tomatoes
- 1/2 cup dry red wine
- 1 cup organic beef broth
- Meatballs
- 1 pound grass-fed angus ground beef
- 1 pound organic ground pork
- 1 cup fresh bread crumbs, finely ground in food processor
- 1/2 cup fresh Italian parsley, chopped
- 2/3 cup organic ricotta cheese
- 2 large eggs, beaten
- 2 teaspoons fennel seeds
- 1/4 teaspoon cumin
- 3/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Parmigiano-Reggiano, freshly grated for serving
- Fresh basil leaves for serving
Instructions
- To make the Chianti Sauce: In a large pan, heat extra-virgin olive oil and sauté minced onions for 5 minutes. Add garlic and chopped prosciutto, sauté for 1 more minute. Add wine and cook for an additional 1 minute. Add crushed tomatoes and beef broth, and allow to simmer for 30 minutes.
- To make the meatballs: Preheat oven to 450 degrees F. Lightly spray a baking sheet with organic olive oil spray. In a large bowl, add all of the meatball ingredients, and lightly mix together with clean hands. Don’t over mix. Roll your meatballs, making 2-inch balls. I use a melon ball scoop to evenly measure each meatball. Place them on the prepared baking sheet and bake for 10 minutes.
- Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve and top with grated cheese and fresh basil.
Notes
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