Homemade Meatballs in Sauce

Sauce

3 T. olive oil, plus 1-2 tablespoons for finishing

1/2 large onion, diced

8 cloves garlic, minced

2 (28-ounce) cans tomatoes, San Marzano, whole, peeled (or crushed)

1 T. oregano, dried

1 T. basil, dried

Salt and black pepper, fresh, cracked, to taste

1. In a large pot, over medium heat, add 3 tablespoons olive oil.  Add the onions and cook until translucent.  

2. Add the minced garlic and cook stirring for about 2 minutes.  

3. Crush the whole peeled tomatoes by hand and add the pulp and the juices to the pot.

4. Add the oregano, basil, and 2 Tablespoons of olive oil, and bring to a low simmer. Cook, stirring occasionally for 45 to 60 minutes.  

Meatballs

2 T. extra virgin olive oil

1/2 C. pancetta, finely diced

10 cloves garlic, minced

1 large Spanish onion, finely diced

3 tablespoons, chopped Calabrian Peppers

Salt and pepper, fresh, cracked to taste

1/2 lb. pork, ground

1/2 lb. beef, ground

1 lb. Italian sausage, ground

1/2 cup whole milk

1 3/4 C. bread crumbs, fresh

2 eggs

1 1/4 C. grated Parmigiano Reggiano parmesan cheese

1/2 C. ricotta cheese

1 bunch parsley, Italian, flat-leaf, finely chopped

1. In a medium saute pan heat the olive oil over medium heat. Add the pancetta and saute until it begins to brown, about 5 minutes.

2. Add the onion. Cook until the onions are translucent, stirring frequently, about 5 minutes. Add the garlic and Calabrian chilies and sauté for a few minutes. Season with salt and fresh, cracked black pepper, and then transfer mixture to a bowl. Refrigerate the mixture until it cools completely, no less than 20 minutes.

3. In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix gently but well. Test the mixture for taste by sauteing a small amount. Adjust seasonings as needed. Roll into meatballs (around 4 ounces) and place on a parchment lined pan. Refrigerate for at least 2 hours.

4. Heat a large pan and add a small amount of canola oil just to coat the bottom of the pan.

5. Sear the meatballs as much as you can being careful to turn frequently. Place on a sheet pan.

6. Preheat oven to 350 degrees Fahrenheit. Place the sheet of meatballs in the oven and cook to an internal temperature of 165 Degrees Fahrenheit, about 30 to 40 minutes. Add meatballs, along with pan juices, to pot of simmering sauce. Simmer gently for 5 to 10 minutes.

7. Serve with crusty bread or serve over hot spaghetti or pasta of your choice with sauce, parmesan cheese, and fresh chopped parsley.