STUFFED PROSCIUTTO MEATBALLS WITH CRANBERRY GLAZE
- 1 cup cranberries (fresh or frozen)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/8 teaspoon red pepper flakes
- Coarse salt
STUFFED PROSCIUTTO MEATBALLS
- 1/4 cup cornmeal
- 3 tablespoons whole milk
- 1 large egg
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh sage
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 pound ground pork
- 30 fresh mozzarella pearls
- 1/2+ pound thinly sliced prosciutto di parma*
- For cranberry glaze: Combine all ingredients with a pinch of salt in a small saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until the cranberries burst and the glaze has thickened, 10 minutes. Strain the glaze through a fine sieve, pressing down on the solids to extract as much liquid as possible. Scrape any glaze off the bottom of the sieve and discard solids. Set glaze aside to cool.
- For meatballs: Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Cut each slice of prosciutto in half crosswise - you'll need about 30 half slices. In a medium bowl, stir together cornmeal, milk, egg, herbs, salt, and pepper to taste. Add the pork and gently stir to combine.
- For each meatball, grab roughly a tablespoon of the meat mixture, place a piece of mozzarella in the middle, form the meat around it and roll it into a smooth ball (should be about 1 1/4 inch meatball). Wrap each meatball in a slice of prosciutto and place on the baking sheet. Repeat with the remaining meatballs, cheese and prosciutto. Bake for 12-13 minutes, rotating pans halfway through, until the prosciutto is crisp and meatballs feel firm. Transfer the meatballs to a large bowl and toss with as much of the glaze as is needed to cover.
*The weight you need depends on how thinly the prosciutto is sliced. The goal is to have 15 long slices that are cut in half for the 30 meatballs