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

1. Preheat oven to 400F/200C.
2. Combine: beef, pork, breadcrumbs, Pecorino, Parmesan, garlic, salt, and pepper.
3. Add in eggs, wine, and water. Combine thoroughly, but do not over mix.
4. With an ice cream scooop, make meatballs, shaping them further into balls as needed.
5. Place meatballs on a parchment paper lined baking sheet.
6. Brush each meatball with a little olive oil.
7. Bake meatballs for 22 minutes, until lightly browned.
8. Simmer sauce, if using, and continue to heat meatballs about 10 minutes in sauce.