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.
and get a free digital issue, plus 30% off in the Yankee Store
Comments maybe edited for length and clarity.