Ingredients
1 1/2 C bread crumbs
4 oz. chpd prosciutto
2 eggs slightly beaten
1/2 C Parmesan/Reggiano cheese
2 tsp chpd oregano
5 garlic cloves, minced
1/2 tsp pepper
28 oz crushed tomatoes, with juice
1/2 C milk
1 lb gr beef
1 lb gr pork
2 T chpd parsley
6 T chpd basil
1 tsp kosher salt
5 T olive oil
1 onion, dices
Preparation
Combine bread crumbs with milk. Let stand 10 min. Combine meats, egg, cheese, parsley, oregano, 3 T basil and 3 cloves garlic, salt and pepper. Add bread crumbs and mix gently. Divide into 1/4 C portions and roll into balls. Heat 2 T oil over med high heat. Brown meatballs on all sides. Transfer to plate. In same pan heat 3 T oil. Cook onions until soft. Add 2 cloves garlic and cook 1 min. Add tomatoes and juice and season with salt and pepper. Simmer until sauce thickens (20 min) and stir in 3 T basil. Add meatballs and cook while basting in sauce (about 30 min) Serve over gnocchi or spaghetti
