Present a rich taste of decadence, in the form of a ball. The flavors in the beef and veal meatballs mesh well with the freshness of the parsley and the richness of the port reduction sauce. Keep the party classy with a serving of these on the buffet

As an alternate serving  idea, make sliders out of these, and add sauteed onions as a topping. Guests will love these. We suggest serving them the next time you have people over to watch a sporting event. See our entire menu at this link.

MAKES 62 BALLS (ABOUT 1 INCH)

PREHEAT OVEN 375ºF… MAKE THE BALLS

1 LB ground beef
1 LB ground veal
2 oz prosciutto, minced and cooked till crispy
1 1/2 CUPS parsley, minced
1/2 CUP pignoli nuts, toasted, crushed
s + p
3 eggs, lightly beaten
3/4 CUP panko bread crumbs

Mix all ingredients together, and roll into 1-inch balls. Place on a parchment-lined baking tray. Bake for 25 min, turning once for even cooking.

MAKE THE SAUCE

1/2 CUP prunes, pitted, chopped
1/2 orange, chopped
1 TB orange zest
3 CUPS port wine

In a small saucepan, bring ingredients to a boil, then simmer about 40 min till reduced and syrupy. Push through a fine mesh strainer, and discard the prunes.

TO SERVE

parsley, broken into individual leaves or finely chopped

Put a pick into each ball, drizzle with sauce, and garnish with parsley. Set a bowl of the sauce for dipping alongside.

See more tips for creating a five-star menu for watching the game in 18 Classy Sports