Description:

Meatballs in Italian Neapolitan sauce

Source:

Charli

Serves/Makes:4 or more

Ingredients

• Meatballs:
• 3 cups (700 ml) day-old bread, cut into 1" cubes
• 1 cup (225 ml) milk
• 3/4 lb (.3 kg). ground veal
• 3/4 lb (.3 kg). ground pork
• 3 eggs, beaten
• 1 bunch flat leaf parsley, finely chopped to yield 1/4 cup
• 6 Tbsp (90 ml). extra-virgin olive oil
• salt and freshly ground black pepper, to taste
• 6 cups (1425 ml) tomato sauce, recipe follows
• Tomato Sauce:
• 6 Tbsp (90 ml). extra-virgin olive oil
• 1 large red onion
• 3 Tbsp (45 ml). chopped fresh thyme
• 2 28 oz (784 grm). cans peeled whole tomatoes, crushed by hand
• salt and pepper, to taste

Preparation

• Meatballs:
• In a shallow bowl, soak the bread cubes in the milk for a minute or two.
• Using your hands, break apart the bread into small pieces.
• In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.
• Shape mixture into balls between 1" and 1 1/2" in diameter.
• In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
• Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
• Add the tomato sauce and reduce the heat to a simmer for approximately 30 minutes.
• Tomato Sauce:
• In a 3 quarts (2850 ml) saucepan, heat the olive oil over medium heat.
• Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
• Add the thyme, tomatoes, and juice and bring to a boil, stirring often.
• Lower the heat and simmer for approximately 30 minutes until as thick as hot cereal.

Comments

Delightfully Italian - very robust and hardy.