Ah Switzerland, known for beauty and cheese, banks and yodelers…not being well-attuned to delivering complete grocery store lists. A few missing ingredients, and a few substitutes are how Ina’s Roasted Meatballs came to get their great Swiss makeover. While absolutely delicious, (as always, thanks Ina) I still look forward to trying the original recipe.
Simmering in all their veggie-heavy sauce, glory.
Ina’s Roasted Meatballs with a Swiss Makeover
- 1 lb ground beef
- 1 lb ground pork
- 1.5 c. breadcrumbs
- 1/2 c. Pecorino, grated
- 1/2 c. Parmesan, grated
- 3 garlic cloves, minced
- 2 tsp. salt
- 1/2 tsp. pepper
- 3 small eggs, lightly beaten
- 3/4 c. dry red wine
- 3/4 c. water
- 1/4 c. olive oil
- Preheat oven to 400F/200C.
- Combine: beef, pork, breadcrumbs, Pecorino, Parmesan, garlic, salt, and pepper.
- Add in eggs, wine, and water. Combine thoroughly, but do not over mix.
- With an ice cream scooop, make meatballs, shaping them further into balls as needed.
- Place meatballs on a parchment paper lined baking sheet.
- Brush each meatball with a little olive oil.
- Bake meatballs for 22 minutes, until lightly browned.
- Simmer sauce, if using, and continue to heat meatballs about 10 minutes in sauce.