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1
For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture.
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2
Mix well into a paste.
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3
Add the beef, pork, veal, prosciutto, Romano and olive oil.
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4
Mix thoroughly.
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5
Preheat the oven to 350 degrees F. Grease a baking sheet.
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6
Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet.
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7
Cook until the internal temperature reaches 155 degrees F.
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8
For the marinara sauce: Heat a large saucepan over medium-high heat.
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9
Add the oil, onions and garlic.
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10
Cook until softened.
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11
Remove from the heat and combine in large bowl with the tomatoes, basil and pepper.
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12
Crush the tomatoes by hand to the desired size.
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13
For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara.
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14
Cover the pan and bake for 20 minutes.
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15
Remove the meatballs and place in a serving bowl.
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16
Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.
