from the Los Angeles Times 

Recipe: Monday meatballs


Gary Friedman / Los Angeles Times

DELICIOUS: Monday meatballs elevates the simple to the extraordinary


Monday meatballs

Total time: 2 hours, 15 minutes

Servings: 6

Note: Adapted from “A16: Food + Wine,” by Nate Appleman and Shelley Lindgren with Kate Leahy. Grana is an Italian cow’s milk cheese similar to but less expensive than Parmigiano-

Reggiano; it’s available at many cheese shops, Trader Joe’s and Whole Foods markets. You can substitute Parmigiano. A meat grinder or food processor is needed for this recipe.

10 ounces boneless pork shoulder, about 1 1/3 cups ground

10 ounces beef chuck, about 1 1/3 cups ground

6 ounces day-old country bread

2 ounces pork fat, finely chopped

2 ounces prosciutto (4 to 5 slices), chilled in the freezer for 15 minutes and then finely chopped


[ click to see if there are any vegetables in this recipe ]