7X Tuscan Meatballs



  • 1/4 cup breadcrumbs
  • 1/4 cup milk
  • 2 pound ground 7X beef
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 cup parsley
  • 1/4 cup grated Parmiggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 Small carrot
  • 2 Small onion
  • 2 Stalk of Celery
  • 2 Garlic Cloves
  • 2 Oz. Dry Porcini Mushrooms
  • 1/4 cup Red wine
  • 2 cups tomato sauce
  • Shredded Parmiggiano and Micro Greens for Garnish{item} |


Peel onions, carrots, garlic, cut into pieces and place them in the food processor, along with cleaned celery and parsley. Pulse it until finely chopped. Remove half and set aside, add to the other half in the food processor the dry porcini and pulse it until finely chopped, place it in a large sauce pan add olive oil and sauté until soft, add wine and reduce by half, add tomato sauce reduce heat and cook it for 15 minutes, set aside and let it cool.

Place 7X Beef in a large bowl. Soak breadcrumbs with milk, squeeze excess, add to Beef along with egg, salt, carrot onion celery garlic Parsley mixture that you had set aside, Grated Parmigiano, and mix well.

Form the meatballs to desired size and placed them in the cooled tomato sauce, cover it and bake them in the oven at 350 degrees for 30 to 40 minutes.

Serve and garnish with shredded cheese and micro greens.

Prepared by 7X Chef, Alex Marques