Recipe: Stanzione 87’s Famous Meatballs
Makes about 24 two-ounce meatballs
Sign Up and Save
Get six months of free digital access to the Miami Herald
5 cups San Marzano tomatoes
2 teaspoons ground black pepper, divided
2 large prosciutto ends
2 1/2 shallots, minced, divided
6 garlic cloves, minced, divided
3/4 cup day-old crustless bread
1/4 cup whole milk
1 cup pecorino romano
1/2 cup fresh parsley
2 to 3 teaspoons red pepper flakes
1 1/5 teaspoons kosher salt
2 pounds ground beef
4 ounces pancetta, finely chopped
All-purpose flour, for dusting
- Bring tomatoes to simmer in a Dutch oven, then add 1 teaspoon black pepper, prosciutto, 1/2 shallot and 1 garlic clove.
- In a large bowl, combine bread crumbs and milk and let soak for 5 minutes. In a separate bowl, add remaining shallot, black pepper and garlic, plus cheese, parsley, eggs, red pepper and salt. Stir to combine, then add ground beef and pancetta, and mix again.
- Squeeze any excess milk out of the breadcrumbs, then add breadcrumbs to meat mixture. Divide mixture into 2-ounce portions and roll into meatballs. Place in a bowl with flour, then shake off excess flour and refrigerate for an hour.
- Add a few teaspoons of olive oil to a heated frying pan and lightly brown meatballs, about 2-3 minutes. Transfer meatballs to Dutch oven with sauce, cover and place in a 350-degree oven for about an hour. Serve.