INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: LOW

1 LB. GROUND BEEF

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1 SMALL WHITE ONION, CHOPPED

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2 EGGS

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1 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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4 TABLESPOONS ITALIAN BREAD, FINELY CUT

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2 TBLSPOONS CHOPPED PARSLEY

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1 TEASPOON CHOPPED GARLIC

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SALT AND PEPPER TO TASTE

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WHOLE GARLIC CLOVES 

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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24 SLICES OF PANCETTA OR RIGATINO (YOU MAY SUBSTITUTE WITH BACON)

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1 TOMATO SAUCE RECIPE (NATURALLY WITHOUT THE PASTA)

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RECIPE

HEAT OVEN AT 400°F

START THE TOMATO SAUCE IF YOU DON'T HAVE IT READY. LINE A MUFFIN PAN WITH THE PANCETTA, SET A SIDE

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IN LARGE BOWL PLACE THE BEEF, ONION, GARLIC, EGGS, PARMIGIANO, PARSLEY, BREAD, SALT AND PEPPER

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USING YOUR HANDS, MIX ALL INGREDIENTS TOGETHER

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TAKE ONE TABLESPOON AT A TIME OF THE MEAT MIXTURE AND PLACE IT INSIDE THE PANCETTA

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COVER THE MEAT WITH A LITTLE MORE PANCETTA AND FOLD THE SIDES OVER. PLACE IN THE PREHEATED OVEN FOR 20 TO 30 MINUTES, DEPENDING ON THE SIZE OF YOUR MEATBALLS

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TAKE OUT OF THE OVEN WHEN COOKED AND THE SIDES OF THE PANCETTA BECOMES CRISPY

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COVER WITH TOMATO SAUCE AND SOME FRESHLY GRATED PARMIGIANO REGGIANO CHEESE AND ENJOY WITH A SIDE DISH OF YOUR CHOICE, BUON APPETITO!!

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