Meatballs with Fresh Tomato Sauce

Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful.

  • Servings: 12
Meatballs with Fresh Tomato Sauce

Source: Martha Stewart Living, June 2010

Ingredients

For the Meatballs

  • 12 ounces ground beef chuck (85 percent lean)
  • 12 ounces ground pork
  • 12 ounces ground veal
  • 2 garlic cloves, minced
  • 1/2 cup plain fresh breadcrumbs
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 2 tablespoons to 1/4 cup extra-virgin olive oil
  • Garnish: chopped fresh flat-leaf parsley

For the Sauce

  • 2 pounds ripe tomatoes, diced
  • 1 garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup torn fresh basil

Directions

  1. Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.

  2. Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.

  3. Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

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