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| What You Need: |
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1 cup fresh bread crumbs
3 tablespoons milk
1 pound fresh lean pork, finely ground, combined with ½ pound cooked smoked ham, finely ground
1 tablespoon prepared mustard
1 tablespoon finely chopped fresh parsley
1 egg, lightly beaten
Freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
¾ cup dry red wine
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| How To Cook: |
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1. Soak the bread crumbs in the milk for about 5 minutes, then combine them with the ground pork and ham in a large mixing bowl. Add the mustard, parsley, lightly beaten egg and a few grindings of black pepper, and with a large spoon mix them thoroughly together. Form the mixture into small balls about 1inch in diameter and chill for at least ½ hour.
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2. Preheat the oven to 350°F. Over high heat, melt the butter with the oil in a large, heavy skillet. When the foam subsides, add the ham balls. To help keep their shape as they brown, roll the balls around in the hot fat by shaking the pan back and forth over the burner.
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3. When the ham balls are well browned on all sides (this should take about 5 minutes),transfer them with a slotted spoon to a 2-quart casserole. Pour off all but a thin film of fat from the skillet and pour in the wine.
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4. Bring it to a boil over high heat, scraping and stirring into it any brownbits clinging to the bottom and sides of the pan. Cook briskly for about aminute, then pour the wine into the casserole.
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5. Cover tightly and bake in the middle of the oven for about 30 minutes,basting the ham balls after 15 minutes with the wine.
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6. Serve either directly from the casserole or arrange the balls on a heated platter and pour the sauce over them. Or place the ham balls and sauce in a chafing dish and serve, speared with decorative tooth picks, as an accompaniment to cocktails.
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