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Mama's Meatballs and Tomato Sauce




Source of Recipe


AnnT-CF
For the tomato sauce:

1 tablespoon olive oil
1/4 onion, chopped
28-ounce can crushed tomatoes
28-ounce can puréed tomatoes
12 fresh tomatoes, chopped
1/2 cup fresh basil leaves, torn by hand
Salt and fresh pepper, to taste

For the meatballs:

1/2 cup chicken stock
1/2 large sweet onion, rough chopped
4 cloves garlic, rough chopped
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil, to coat hands and for browning meatballs
Cooked spaghetti (optional)
Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions
until translucent. Add the crushed, puréed and chopped tomatoes and basil,
and simmer for 30 minutes. Season with salt and fresh pepper; set aside.
Make the meatballs: Place the chicken stock, onion, garlic and parsley in a
blender and purée. Set aside.
Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a
large bowl. Add the puréed chicken-stock mix. Using your hands, gently but
thoroughly combine all ingredients, being careful not to overmix the meat.
Coat your hands with a little olive oil and form the meatballs.
Pour oil in a large skillet to a depth of about 1/2 inch and place over
medium-high heat. When the oil is hot, brown the meatballs, turning once.
Add as much of the tomato sauce as you desire, and bring to a simmer. Cook
until meatballs are done. Serve over spaghetti, if desired