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.
Martha Stewart Living, June 2010
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
- Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
- 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.
- 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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