Bolognese Balls

Name: Bolognese Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 1 3/4 pounds 80% lean ground beef; 1/2 pound mortadella, cut into 1/4-inch cubes; 2 large eggs; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 onion, finely diced; 1/4 cup chopped fresh parsley; 1/4 cup heavy cream; 1/4 cup crushed canned tomatoes; 1 cup bread crumbs; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 2 teaspoons salt; 1 teaspoon freshly ground black pepper

January 24, 2012

Both classic and inventive, these balls were one of the first meatball “specials” we served at the Shop, and they remain incredibly popular. While traditional Bologna-style meatballs call for braising in tomatoes and heavy cream, our version uses ground beef, with the tomatoes and cream added to the actual meatball. This makes for one mean spaghetti and meatballs.

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