90 minutes
A classic Italian dish featuring flavorful meatballs simmered in a homemade marinara sauce.
0.25 fluid ounces
Salt Pork, thinly sliced
0 oz
Onion, minced
each
Garlic Clove, minced
each
Italian Crushed Tomatoes
0 oz
0 oz
0 oz
0 oz
Ground Veal
0 oz
Ground Pork
0 oz
each
Pecorino Romano Cheese, freshly grated
0 oz
Flat Leaf Parsley, chopped
0 oz
Fine Dry Bread Crumbs
0 oz
1. Prepare Marinara Sauce Base
Heat a quarter cup of extra-virgin olive oil in a large saucepan and gently sauté the thinly sliced salt pork for about 5 minutes. Stir in the minced onion and after about 3 minutes, when the onion starts to become translucent, mix in the minced garlic cloves.
2. Simmer Sauce
Pour in the two cans of imported Italian crushed tomatoes. Bring this to a boil and then reduce the heat to a simmer for 45 minutes, until the sauce is slightly thickened.
3. Season the Sauce
A minute before the sauce is done, add the fresh basil, a pinch of dried oregano, and season with salt and ground black pepper to taste.
4. Prepare Meatball Mixture
In a large bowl, mix the ground beef, veal, and pork until well combined. Crack in two large eggs, sprinkle in the cup of freshly grated Pecorino Romano cheese, the chopped flat-leaf parsley, and a small minced garlic clove. Season with salt and pepper to taste.
5. Form and Cook Meatballs
Gradually fold in two cups of fine dry bread crumbs and just enough water to moisten the mixture. Heat a cup of extra-virgin olive oil in a large sauté pan, remove the garlic after infusing for 1-2 minutes, then fry the meatballs in batches for about 5-6 minutes per side until browned and cooked through.
6. Finalize and Serve
Gently place the drained meatballs into the simmering sauce, stirring them in carefully to coat. Serve immediately.
Use a blend of ground beef, veal, and pork for tender and flavorful meatballs. Freshly ground meat from the butcher makes a difference.
Use soaked high-quality, dense bread instead of dry breadcrumbs for a moist texture, ensuring it's thoroughly soaked and well drained.
Use high-quality ingredients, like San Marzano tomatoes, for the marinara sauce and let it cook down to intensify flavor.
Mix ingredients gently just until combined to avoid dense, tough meatballs.
Let the browned meatballs simmer in marinara sauce to infuse flavor and maintain tenderness.
Comments (0)