How to make it

  • Preheat oven to 350°F.
  • Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes.
  • Squeeze out most of milk from bread; discard milk.
  • Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well.
  • Transfer meat mixture to processor. Process until well blended and mixture looks pasty.
  • Form mixture into 1 3/4-inch-diameter meatballs (about 30).
  • Divide meatballs between two 13x9x2-inch glass baking dishes.
  • Bake meatballs 30 minutes. Set meatballs aside.
  • Dust meatballs with flour; shake off excess.
  • Melt butter with oil in heavy large skillet over medium-high heat.
  • Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes.
  • Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend.
  • Add wine mixture to meatballs and bring to boil.
  • Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
  • Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
  • Season to taste with salt and pepper. Transfer meatballs and gravy to bowl.
  • Sprinkle with remaining 1 tablespoon parsley and serve.

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