In a saucepan, combine Balsamic vinegar and Brown sugar. Bring to a simmer over medium heat and reduce until thickened and syrupy, about 20-25 minutes. Set aside.
In a large bowl, gently combine all Meatballs ingredients until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Wrap each meatball with a slice of Prosciutto.
Place the prosciutto-wrapped meatballs on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the prosciutto is crispy and the meatballs are cooked through. Internal temperature should reach 160°F (71°C).
Drizzle with Balsamic Glaze before serving.
Ingredients
16
1 lb450 gWagyu beef-ground
1/4 cup30 gParmesan cheese-grated
1/4 cup60 mLHeavy cream
11Egg yolk
1 tbsp15 mLTruffle oil
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper-freshly ground
8 oz225 gProsciutto-thinly sliced
1 cup240 mLBalsamic vinegar-aged
2 tbsp30 mLBrown sugar
Equipment
Large bowl
Baking sheet
Parchment paper
Saucepan
Instructions
Preheat oven to 375°F (190°C).
In a saucepan, combine Balsamic vinegar and Brown sugar. Bring to a simmer over medium heat and reduce until thickened and syrupy, about 20-25 minutes. Set aside.
In a large bowl, gently combine all Meatballs ingredients until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Wrap each meatball with a slice of Prosciutto.
Place the prosciutto-wrapped meatballs on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the prosciutto is crispy and the meatballs are cooked through. Internal temperature should reach 160°F (71°C).
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