Keys : Sausage Ham Pork Meats Cheese Italian Italy European
Mediterranean
Ingredients :
MEAT BALLS
4 oz Prosciutto, in one piece
4 oz Pancetta, in one piece
2 x Italian sausages without
fennel seed
4 x Extra-large eggs
3/4 cup Bread crumbs, unseasoned
5 tbl Parmesan cheese, grated
Salt & black pepper to taste
TO COOK MEAT BALLS
4 qt Chicken broth
SAUCE
8 tbl Unsalted butter
1/2 lb Mascarpone
1/2 cup Heavy cream
Salt & black pepper to taste
1 pch Freshly grated nutmeg
TO SERVE
Method :
• Cut the prosciutto and pancetta into small pieces and
remove the casing from the sausages. Using a meat grinder,
grind together the prosciutto, pancetta, and sausages. Place
the ground meat in a crockery or glass bowl, add the butter
and eggs, and mix very well with a wooden spoon until the
butter is completely incorporated. Add the bread crumbs and
Parmesan, and season with salt and pepper. Cover the bowl
and refrigerate for at least 1 hour before using.
• When ready, bring the broth to a boil in a large pot over
medium heat.
• Meanwhile, place a large skillet with the butter over low
heat. When the broth reaches a boil, start shaping the meat
mixture into tiny meat balls; a heaping tablespoon of mixture
will be enough to prepare several. Make sure the meat balls
are solid with no holes inside. Drop the balls into the boiling
broth a few at a time, and as they rise to the top, tansfer them
with a slotted spoon to the skillet containing the butter. When
all the meat balls are cooked and in the skillet, add the
mascarpone and heavy cream. Mix very well and simmer for 1
or 2 minutes, or until the mascarpone is completely dissolved.
Season with salt, pepper, and nutmeg. Mix very well, then
transfer to a warmed serving platter. Serve immediately, with
some Parmesan on the side.
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