Drunken Meatballs
Ingredients
- 3 slices stale bread, crumbled
- A splash or two beef stock or milk
- 2 pounds ground beef
- 1/2 cup Chianti red wine
- Kosher salt and pepper
- Freshly grated nutmeg, about 1/4 teaspoon
- 4 cloves garlic, finely chopped
- 12 leaves fresh sage, thinly sliced or chopped
- A handful of flat-leaf parsley, chopped
- 1 large egg
- A couple of handfuls grated Parmigiano-Reggiano or Pecorino cheese
- EVOO – Extra Virgin Olive Oil, for drizzling
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, moisten bread with stock or milk.
Using a scoop, roll 20-24 balls and place them on the parchment-lined baking sheet. Roast 18-20 minutes.