Meatball Gigante Recipe
Housemade veal & pork, slow roasted pork ragu sauce, crostini.
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Ingredients
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Meatballs
Pork Ragu Sauce
Crostini
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground veal, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined.
- 2
Form the Meatballs
Preheat your oven to 400°F (200°C). Shape the mixture into large meatballs, approximately 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Bake in the preheated oven for 20-25 minutes or until cooked through and browned on the outside. Set aside.
Pork Ragu Sauce
- 4
- 5
Cook the Vegetables
In the same pot, add chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes or until softened. Add minced garlic and sauté for an additional minute.
- 6
Add Tomatoes and Wine
Add crushed canned tomatoes, red wine, bay leaves, salt, and black pepper. Stir to combine.
- 7
Simmer the Sauce
Return the browned pork to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Crostini
- 8
Prepare the Crostini
While the sauce is simmering, preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- 9
- 10
Add Garlic Flavor
Once toasted, rub the halved garlic clove on the warm crostini for an added flavor.
