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Fingered Balls

(Size Matters)FINGERED BALL.

Difficulty: Not Hard
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Serves: 4


¾ lb ground veal
¾ lb ground beef
6 tbsp olive oil divided
8 oz mozzarella cheese (1″ cubes)
Salt and pepper
2 fresh bay leaves
1 large egg, plus 1 egg yolk
1 chopped onion
1 ½ cup grated parmigiano-reggiano cheese
1 cup chicken stock
2 slices white bread
3/4 cup red wine
Milk for soaking bread
1-15 oz can crushed tomatoes
4 cloves garlic, minced
2 tbsp italian seasonings


 Preheat oven to 400 degrees F.  Place meats in a mixing bowl. In a separate bowl,
soak bread in milk until soggy. Add seasonings,1 tsp garlic, egg, egg yolk and
Parmigiano-Reggiano to mixing bowl with meat. Salt and pepper to taste.
 Have a sip of wine  Squeeze milk out of bread and add bread to meat mixture.
 With bare hands, massage and manipulate the mixture until well blended.  Roll
into 6 large balls (using your man for reference) and arrange in a baking dish. Oil balls
with olive oil – now do the meatballs.  Have a sip of wine  Gently slide your middle
finger half way into each ball, making a small cavity. Fill cavity with cheese and seal . 
Bake at 350 until golden (10-15 minutes). Heat remaining olive oil and butter in a
saucepan over a medium heat. Add onions, garlic and bay leaves; Sauté  Add chicken
stock, red wine and tomatoes, simmering for 15 minutes.
 Have a sip of wine  Reduce heat to medium-low , add cooked meatballs to sauce
and simmer additional 30 minutes. Ladle the sauce into a shallow bowl and top with a
succulent ball.  Sprinkle generously with Parmigiano cheese!