UNA's Meatballs

  • serves

Meatballs so juicy and flavourful, you might just make a meal of them alone! Courtesy of Steve Smee of UNA Pizza & Wine.

418 Ratings
Directions for: UNA's Meatballs


¼ cup whole milk

¼ cup panko breadcrumbs

½ lb(s) ground veal

½ lb(s) ground pork

1 oz ground prosciutto

2 Tbsp extra virgin olive oil

1 tsp crushed chili flakes

3 clove (1 tablespoon), crushed

¼ cup fresh parsley, chopped

¼ cup Parmigiano-Reggiano, grated

1 bottle (24 oz) tomato passata (or other high-end canned tomatoes, puréed)

1 (3-inch) Parmigiano-Reggiano rind


1. Preheat oven to 300ºF.

2. In a large bowl, stir together milk and panko; set aside at room temperature for 20 minutes while you mix the meat.

3. In a second large bowl, mix together the ground veal, ground pork, ground prosciutto, olive oil, chili flakes, garlic, parsley, Parmigiano-Reggiano, and kosher salt; once the breadcrumb mixture has finished setting, stir breadcrumbs into the seasoned meat.

4. Using your hands, shape meat into golf-ball sized meatballs and place them into a large ungreased roasting pan.

5. Pour tomato passata over the meatballs and top with the Parmigiano-Reggiano rind.

6. Add enough water to cover the meatballs and place meatballs in the oven to braise for 2 hours, or until meatballs are consistently brown throughout when sliced open.

7. Cool and serve.

See more: Beef, Pork, Side, Italian, Comfort Food, Cheese


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