Susan's Meatballs

By lovenaples

Ingredients

• Olive oil or vegetable cooking spray
• 1 pound ground chuck
• 1 1/2 cups finely grated Pecorino Romano cheese
• 1 1/4 cups fresh bread crumbs
• 3 large eggs (Not extra large)
• 1/4 cup milk
• 1/2 cup minced Italian parsley
• 1/4 cup chopped basil
• 1/2 small Spanish onion, grated
• 3 tablespoons minced garlic
• Pinch kosher salt, or to taste
• SAUCE
• 1/3 cup pure olive oil
• 12 cloves garlic, finely sliced
• 1 large Spanish onion, finely diced
• 2 (28-ounce) cans imported crushed tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon white or black pepper
• 1 large handful fresh basil leaves, julienned

Details

Servings 14

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a baking sheet with olive oil cooking spray.

Mix the beef, cheese, 1 cup bread crumbs, eggs, milk, herbs, onion, garlic and salt in a mixing bowl. If mixture seems too loose, add the remaining bread crumbs.

Roll meatballs loosely about the size of a large golf ball (about 2 1/2 ounces each) and place on baking sheet. Bake 25 to 30 minutes, until cooked through and lightly browned.

For the sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onions to the pan. Cook over medium heat until soft and slightly brown.

Add the canned-crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.