-
1
In a large bowl, combine the meat, eggs, garlic, parsley, salt and pepper.
-
2
In a small bowl, soften the bread crumbs with the wine for 10 minutes Add the crumbs and wine to the meat mixture and mix well - you will need to do this with your hands in order to get everything incorporated well.
-
3
Make your balls.
-
4
For appetizers, I make 1-inch wide balls, for a main dish, you can make them about 3-inches wide.
-
5
In a large non-stick casserole (a large Le Creuset dutch oven is my preferred vessel for this - whatever you use, it needs to be large enough to hold all the balls, and heavy enough to cook evenly, and it needs a lid), heat the oil over medium-high heat and brown the balls.
-
6
If you are making the appetizer-sized balls, you will probably have to do this in batches, adding oil as needed.
-
7
Move the browned ones to paper towels to drain while youre cooking the rest.
-
8
When the balls are all browned, add additional oil if needed and cook the onion gently over medium heat until its wilted (make sure you do not burn the onion - reduce heat and wait for a few minutes if your stove tends to over heat).
-
9
After the onion has wilted, put the balls back in the pan and stir gently to get them warmed back up.
-
10
Pour the brandy into the pan and stand back.
-
11
Light a match and touch it just over the top of the meatballs - the brandy should ignite and flame up.
-
12
Without panicking, stir the meatballs gently until the flames completely subside.
-
13
Add the tomato sauce and broth.
-
14
Salt to taste, stir to combine and cover.
-
15
Cook over low heat for 45 minutes.
-
16
You may want to check from time to time to make sure there is enough liquid.
-
17
I have sometimes added more wine or broth about halfway through.
-
18
You want enough sauce to coat the meatballs, but not so much that it's soupy.
-
19
These can sit in a chafing dish and are even better the next day.
-
20
If serving as a main meal, steamed rice or boiled new potatoes are a great addition.
