ITALIAN RIVIERA MEATBALLS
Serves 6to 8
INGREDIENTS For the meatballs
1 cup fresh white bread cubes
¼ cup buttermilk
1 medium-size onion, diced
1cup chopped fresh flat-leaf parsley, divided use
1 pound ground beef
1 pound ground pork 2tablespoons unsalted butter, at room temperature
¼ cup grated Parmigiano-Reggiano cheese
4 large egg yolks
4garlic cloves, minced
1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground fennel seeds
For the sauce
2 tablespoons olive oil
3 garlic cloves
1tablespoon anchovy paste
1 teaspoon red pepper flakes
6 plum tomatoes, squashed
1tablespoon tomato paste
½ cup dry white wine
½ cup finely chopped toasted walnuts
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
DIRECTIONS
In a small bowl, soak bread in buttermilk.
In a food processor, process the onion and 1⁄2 cup parsley. Place beef, pork, butter, cheese, eggs, 4 minced garlic cloves, salt, oregano and fennel in a large bowl. Add bread crumb and onion mixture; mix with your hands.
Place an oven rack in the highest position and preheat broiler on high. Form meatball mixture into Ping-Pong-size balls and arrange on a baking sheet. Broil meatballs until browned on top, about 7 minutes; switch oven to bake. Bake at 350 degrees another 7to 10minutes or until done. Garnish with remaining parsley.
Meanwhile, make the sauce: Heat oil in a medium-size saucepan over medium high heat. Add garlic, anchovy paste and red pepper flakes; saute until garlic softens. Add tomatoes and tomato paste; stir to combine. Add wine, walnuts, salt and black pepper; stir thoroughly. Serve sauce over meatballs.
— From “Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home” by André Darlington (Running Press, $28)