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1
Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
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2
In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
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3
Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
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4
In a large saute pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
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5
To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
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6
Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!
