I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec’Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it’s really tasty—try it, soon! It’s closer to you tonight than Rome is, I bet!

　　

Ingredients

4 servings

　　1 1/4 pounds ground sirloin

　　2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling

　　A handful of fresh flat-leaf parsley, chopped

　　10 fresh basil leaves, shredded or torn

　　3 garlic cloves, chopped

　　1 egg, beaten

　　A couple of handfuls of Italian-style bread crumbs

　　Salt and freshly ground black pepper

　　1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling

　　1 tablespoon unsalted butter, cut into pieces

　　3 tablespoons all-purpose flour

　　1/2 cup dry red wine (eyeball it)

　　2 cups beef stock or broth

　　1 cup tomato sauce

　　1 head of radicchio, leaves separated

　　1 pound frozen gnocchi (potato dumplings)

　　

Step 1

Bring a large pot of water to a boil for the gnocchi.

　　

Step 2

Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.

　　

Step 3

Preheat a large, deep skillet over medium heat. Add the tablespoon of EVOO and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Return the sauce to a bubble and reduce the heat to medium low.

　　

Step 4

Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Cover and simmer for 10 to 12 minutes.

　　

Step 5

Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions. Drain well.

　　

Step 6

Arrange 5 wrapped meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce in the skillet. Coat the gnocchi in the remaining sauce and season with a little grated cheese, salt, and pepper, then serve alongside the meatballs in red lettuce wraps.

　　Rachael Ray 365: No Repeats