4 cups Ciabatta, Focaccia, or other rustic white bread, cubed
1 cup Heavy cream
¼ cup Red wine
¾ lb Ground Pork
¾ lb Lean Ground Beef
1 Large white onion, finely chopped
1 Large carrot, microplaned or finely minced
½ cup Chopped parsley
5 sprigs Fresh Thyme, picked for leaves and finely chopped
2 Eggs
1 cup Grated Parmesan Cheese
⅛ cup Chopped oregano ⅛ cup Chopped basil
Directions
Over medium heat, cook chopped pancetta in a small pan until crispy. Add garlic and remove from heat. Let sit until cool to the touch.
In a large bowl, combine chopped bread with heavy cream and red wine. Toss to coat bread with liquid, cover, and refrigerate for up to 3 hours.
In another large bowl, combine ground pork and beef. Remove bread from liquid, squeezing out extra liquid, and add to meat mixture.
Add cooked pancetta & garlic mixture and remaining ingredients to bowl and gently combine. Season with salt and pepper to taste.
Portion mixture into 1.5oz balls (about 3 tbsp each), and chill until ready to cook.
To cook, sear in hot pan with olive oil until browned on all sides. Finish by baking in a 400 degree oven for 10 minutes, or simmer in your favorite tomato sauce until meatballs are fully cooked inside.
