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Meatballs in Tomato Sauce

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"The type of meat you use for these meatballs is up to you (all beef, half beef/half pork, part veal), but whatever your preference, start with 2 pounds of ground meat. If spaghetti and meatballs are for dinner, you'd better have made enough for seconds, late-night raids, and leftovers. The meatballs freeze beautifully in the sauce."

List of Ingredients

â—¦ â…“ cup milk
â—¦ 2 slices best-quality bread, crusts removed
â—¦ 1 pound ground pork
â—¦ 1 pound ground beef
â—¦ 2 cloves garlic, minced
â—¦ 2 tablespoons minced onion
â—¦ 2 large eggs, lightly beaten
â—¦ ¾ cup grated Pecorino Romano cheese, plus more for serving
â—¦ 2 tablespoons chopped fresh parsley leaves
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ½ teaspoon coarse salt
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 2 (28-ounce) cans best-quality whole tomatoes, pulsed with juices with a blender
â—¦ Freshly grated Parmesan cheese, for serving (optional)


Recipe

In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.

Have a rimmed baking sheet or platter ready. If you have time, chill the raw meatballs to firm them up. Roll into 1 ½-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.)

Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer.

Don't crowd the pan; work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.

Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with three meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.

Makes 30 (1-inch) meatballs