Meat Balls

Meat Balls

1 oz thinly sliced pancetta, chopped fine

1.5 oz shallot, finely minced

½ clove of garlic (large or small, depends on what you like)

1 T olive oil

¼ C dry red wine

½ kosher salt

¼ t cayenne pepper (can add more if you like, I recommend not more than 1/2t)

1 T fresh thyme, minced (1 t dried, crushed)

1 t dried orange peel (lemon works, too)

1 lb ground beef, 97% lean

1 large egg

½ C panko crumbs

1. In a heavy bottomed frying pan (nonstick works best here), sauté the pancetta on medium heat until it is brown. Remove it from pan. Drain on a paper towel and then finely chop.

2. In the same pan, add the olive oil, shallot and garlic. Cook until golden brown.

3. Add the red wine and cook until the pan is almost dry. Remove from the heat.

4. In a large bowl combine all the rest of the ingredients and mix well. Your hands are the best tool for this. Cover the bowl, place it into the refrigerator and let rest for 30 minutes.

5. Place the oven rack in the lower third of the oven. Preheat to 350F.

6. Using your hands or if you have it, a meatball scooper (you will still need to use your hands, but this give you a handy measurement device) make your meatballs. Place onto a rimmed baking sheet (covering this with foil will make clean up much easier) leaving at least ½” between each meatball. Cook completely through. The timing depends on how big your meatballs are. 1” diameter takes about 20 minutes.

Makes about 30 (1” diameter) meatballs.

*These can be cooled, placed into a freezer safe container and frozen for up to 4 months…after that…eh…who knows? Just drop the frozen meatballs into your sauce to reheat.