Total Time:
1 hr 50 min
10 min
1 hr 10 min
30 min

80 small meatballs

  • 2 cups panko breadcrumbs, finely processed
  • 1 1/4 cups heavy cream
  • 1 cup small-diced sweet onions
  • 2 cloves garlic, chopped
  • 2 tablespoons canola oil, plus more for deep frying
  • 1 tablespoon fresh rosemary, chopped
  • 1 pound ground pork
  • 1 pound sweet pork sausage, no casing
  • 1 pound ground veal
  • 10 ounces Parmesan, grated, plus more for garnish
  • 1/2 cup fresh parsley, finely minced, plus more for garnish
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • Basic Tomato Sauce, recipe follows
  • Basic Tomato Sauce:
  • 2 tablespoons olive oil
  • 4 fresh basil leaves
  • 1 clove garlic, chopped
  • Pinch red pepper flakes
  • Two 32-ounce cans tomatoes, such as San Marzano, drained and put through a food mill or food processor
  • Soak the breadcrumbs in the heavy cream in a medium bowl.

  • Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.

  • Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.

  • Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.

  • Form the meatballs with a medium scoop into small balls and chill for 1 hour.

  • Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.

  • Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.

  • Garnish with cheese and parsley and serve.

Basic Tomato Sauce:
  • In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

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