- 14
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
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.