Italian Meatballs
Ingredients
- 1/2 Lb 80/20 ground beef
- 1/2 Lb ground veal
- 1/2 Lb ground pork
- 2 Large eggs, lightly beaten
- 1/2 Cup pecorino Romano finely grated
- 4 garlic cloves, minced or grated
- 1/4-1/2 Cup Italian breadcrumbs
- 1/4 Cup fresh parsley, chopped
- 1/2 Tsp salt
- olive oil for frying
for the sauce
- 2 28 oz San Marzano tomatoes
- 1/2 Cup extra virgin olive oil
- 4-5 garlic cloves minced
- 1 Pinch red pepper flakes
- 1 Tsp salt
- 6 fresh basil leaves, thinly sliced.
- a little sugar if tomatoes are bitter
Instructions
meatballs
- Gently combine all meatball ingredients, (except the oil), in a large bowl making sure to not overwork.
- Roll into 1+1/2 inch balls.
- Roll into 1+1/2 inch balls.
- Add the meatballs to the pot and bown them in batches, for a few minutes on each side. They won't be cooked all the way through.
- Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
For the sauce
- If you are using your favorite tomato sauce you’ll need 2 jars at least add it to the sane pan as you cooked your meatballs. Heat through and add the meatballs and cook covered for about 30 minutes on a simmer. I used a jar of my favorite and a can of whole San Marzano tomatoes that I crushed.
- If you’re making from scratch: Pour tomatoes into a large bowl and crush with your hands. Pour a little water into can and slosh it around to get tomato juices. Reserve.In the same pot you cooked the meatballs, over medium heat, add the garlic and red pepper flakes. As soon as the garlic and red pepper flakes start to sizzle (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and stir. Bring to a gentle boil then reduce the heat. Add the meatballs and simmer about 45 minutes. Add the basil and serve with your favorite pasta or with mashed potatoes!