Updated Tuesday, August 7th, 2007
Total Time: 35
Yield: Sauce: 8 cups Meatballs: 12 servings
In a large saucepan over medium-low heat, warm oil and gently saut
Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes.
John uses prosciutto as the pork component for its rich texture and flavor.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111