Meatballs Recipe
Blend of pork and veal, served on pork neck ragu
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Ingredients
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Meatballs
Pork Neck Ragu
Method
Meatballs Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the ground pork, ground veal, breadcrumbs, grated Parmesan cheese, minced garlic, eggs, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully combined.
- 2
Shape Meatballs
Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 3
Chill Meatballs
Refrigerate the meatballs for about 30 minutes to firm them up.
Pork Neck Ragu Preparation
- 4
- 5
Sauté Vegetables
In the same pot, add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for another minute.
- 6
Deglaze and Simmer
Pour in the red wine and scrape the bottom of the pot to deglaze. Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine.
- 7
Cook Ragu
Return the seared pork neck to the pot, cover, and let it simmer on low heat for about 1.5 to 2 hours, or until the pork is tender.
Cooking Meatballs
- 8
Cook Meatballs
Preheat the oven to 200°C (400°F). Bake the chilled meatballs for about 20 minutes or until cooked through and browned.
- 9
Combine with Ragu
Once the ragu is ready, add the baked meatballs to the pot and let them simmer together for an additional 10 minutes to absorb the flavors.
Serving
- 10
Serve
Spoon the pork neck ragu with meatballs onto a serving plate, garnish with chopped fresh basil, and enjoy!
