Recipe

Hosted By
DnD

		DnD Meatballs and Marinara Sauce
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

MEATBALLS:

Extra-virgin olive oil

1 large onion, 1/4-inch dice

Salt

4 cloves garlic, minced

Pinch crushed red pepper

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley leaves

1 cup breadcrumbs

1/2 cup water

MARINARA SAUCE:

1/4 cup extra-virgin olive oil

1/4 pound diced pancetta (or 8 slices bacon)

2 large Spanish onions, cut into 1/4-inch dice

Kosher salt

6 large garlic cloves, smashed and chopped

4 (28-ounce) cans Italian plum San Marzano tomatoes

MEATBALLS: - Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway. Preheat the oven to 350 degrees F. Using a ice cream scooper shape the meat into slightly larger then a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. MARINARA SAUCE: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Add Italian plum San Marzano tomatoes that have been crushed with hands plus 1 empty tomato can with water. Season generously with salt and taste it! Tomatoes take a lot of salt. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently, add meatballs to the sauce 20 minutes before serving.