Cozy up with these rich and flavorful Pork and Beef Meatballs, a true celebration of rustic Italian cooking. Infused with pancetta, garlic, fresh herbs, and Parmesan, these tender meatballs are elevated by the hearty addition of creamy soaked bread, giving them an irresistibly soft texture. A hint of red wine adds depth, while fresh thyme, oregano, and basil lend aromatic sophistication. Perfect as a main course or served with pasta, this dish brings the warmth of homemade tradition to your table. Prepare to impress your guests or treat yourself to a culinary classic!
Ingredients
- 4 oz Pancetta, finely chopped
- 10 cloves Garlic, finely chopped
- 4 cups Ciabatta, Focaccia, or other rustic white bread, cubed
- 1 cup Heavy cream
- ¼ cup Red wine
- ¾ lb Ground Pork
- ¾ lb Lean Ground Beef
- 1 Large white onion, finely chopped
- 1 Large carrot, microplaned or finely minced
- ½ cup Chopped parsley
- 5 sprigs Fresh Thyme, picked for leaves and finely chopped
- 2 Eggs
- 1 cup Grated Parmesan Cheese
- ⅛ cup Chopped oregano ⅛ cup Chopped basil
Directions
- Over medium heat, cook chopped pancetta in a small pan until crispy. Add garlic and remove from heat. Let sit until cool to the touch.
- In a large bowl, combine chopped bread with heavy cream and red wine. Toss to coat bread with liquid, cover, and refrigerate for up to 3 hours.
- In another large bowl, combine ground pork and beef. Remove bread from liquid, squeezing out extra liquid, and add to meat mixture.
- Add cooked pancetta & garlic mixture and remaining ingredients to bowl and gently combine. Season with salt and pepper to taste.
- Portion mixture into 1.5oz balls (about 3 tbsp each), and chill until ready to cook.
- To cook, sear in hot pan with olive oil until browned on all sides. Finish by baking in a 400 degree oven for 10 minutes, or simmer in your favorite tomato sauce until meatballs are fully cooked inside.