The Meatball Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and slightly puffed.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, finely chopped prosciutto (3 oz), soaked breadcrumbs, egg, grated parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Use your hands to gently mix until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 12 equal meatballs (about 1.5 oz / ping-pong ball size). Roll each between your palms to form tightly packed rounds. Place on a tray and refrigerate 15 minutes to help them hold shape.

Pan-fry meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning every 2–3 minutes, about 8–10 minutes total until well-browned and internal temperature reaches 160°F (71°C). Remove to a plate and tent with foil.

Optional pan sauce

With the skillet still over medium heat, add 1/4 cup white wine or chicken stock to deglaze, scraping up browned bits. Simmer 1–2 minutes, then whisk in 1 tablespoon butter until glossy. Spoon a little sauce over the meatballs before assembly.

While meatballs rest, crisp the remaining 6 prosciutto slices. Heat 1 teaspoon neutral oil in a nonstick skillet over medium. Add prosciutto slices in a single layer and fry 1–2 minutes per side until edges lift and pieces are crisp. Transfer to a paper towel-lined plate to drain. Break into large shards for garnish.

Prepare focaccia

Preheat oven to 400°F (200°C). Brush both sides of focaccia slices lightly with olive oil and melted butter. Place cut side up on a baking sheet and toast 5–7 minutes until golden and crisp at the edges.

Dress arugula

Toss arugula with a pinch (1/4 tsp) salt, 1/8 tsp black pepper and the lemon zest. Drizzle a small amount of olive oil if leaves look dry.

Build sandwiches

On each toasted focaccia piece, place a small handful of dressed arugula, then 1–2 meatballs (halved if preferred). Drizzle a little of the pan sauce (if used) or 1/4 tsp balsamic glaze over the meatballs. Top with shards of crispy prosciutto. Serve immediately while warm.