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1
Preheat the oven to 350 degrees F.
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2
Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft.
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3
In a second bowl mix the beef and pork together.
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4
Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat.
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5
Add garlic and mix thoroughly with your hands.
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6
Squeeze the milk out of the bread and add it in small pieces.
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7
Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly.
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8
Shape the meatballs into large patties then roll them in the bread crumbs.
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9
In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly.
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10
Fry the meatballs to seal the crust, flip them over so both sides are done.
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11
Transfer to a large baking dish.
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12
Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize.
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13
Cut the tomatoes in 1/2 and hand-crush them into a separate bowl.
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14
Drizzle with olive oil.
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15
Add salt and a few cranks of fresh cracked pepper and mix.
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16
Add to the mushrooms.
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17
Let everything simmer together and reduce slightly for about 10 minutes.
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18
Pour the tomatoes and mushrooms over the meatballs.
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19
Shred the remaining basil and parsley and the mozzarella over it.
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20
Drizzle with olive oil and add a few cranks of pepper.
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21
Bake for 25 to 35 minutes.
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22
Serve with Creamy Polenta.
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23
In a large saucepan bring the chicken stock to a slow simmer.
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24
Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
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25
Stir in the cream, Parmesan, butter, and salt.
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26
Turn off the heat and keep in a warm place until the meatballs are ready.
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27
Cooking Time: 15 minutes
