Recipe courtesy of Geoffrey Zakarian
Classic Meatballs with Tomato Sauce
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- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 25 meatballs with sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 56 mg
- Sodium
- 411 mg
This recipe is inspired by the meatballs I had one summer at a café in Florence, Italy. We devoured them right when they hit the table and proceeded to order them three more times! Italian food is remarkably simple and prepared with restraint and respect for each ingredient, and these meatballs in tomato sauce are no exception.
- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 25 meatballs with sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 56 mg
- Sodium
- 411 mg
Ingredients
Meatballs:
Tomato Sauce:
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Directions
- For the meatballs: In a large sauté pan, heat some olive oil over medium heat. Cook the garlic, onions and rosemary until the vegetables have softened, 3 to 5 minutes. Remove from the pan and cool completely.
- Working slowly, fold the pork, chuck, mortadella, veal, Parmigiano, cream and egg into the vegetable mixture just until it comes together.
- Return to the fridge for 15 minutes to firm the mixture.
- Working quickly, roll the meatballs into silver dollar-sized portions, about 2 ounces each.
- Heat a large saute pan over medium-high heat with some olive oil. Add the meatballs and allow them to brown, 7 to 9 minutes; alternatively, bake them in a 450-degree F oven for 15 minutes. Reserve.
- For the tomato sauce: In a large Dutch oven, add the olive oil and heat over medium-high heat. Add the garlic and cook for a minute. Add the tomatoes, chile flakes and basil and bring to a simmer. Pour some of the oil from the meatball pan into the sauce, then add the seared meatballs. Allow everything to simmer for 5 to 8 minutes.
- Serve with the Pecorino-Romano and the grilled bread.
