Meatballs (Chez Panisse)

1. 1

   Peel and chop garlic and challots and cook briefly in a little olive oil.

2. 2

   chop parsley and thyme together. soak 2 slices of dry bread, crust removed in a little milk until moist again. squeeze out excess milk and break up bread. combine pork and beef garlic challots and herbs and bread crumbs and half cup parmesan. season with salt & pepper. Try for taste with salt. Form meatballs. Recipe makes 18 1 1/2 inch diameter. Brown meatballs in skillet in a little olive oil. Only brown on outside, not cook all the way through (finish cooking in sauce).

3. 3

   Sauce

4. 4

   Buy sauce

5. 5

   Add red wine + garlic

6. 6

   Simmer meatballs with sauce (sauce should cover meatballs in pan)

No additional tips available.