Connie’s Italian Meatballs

By TPMay

Ingredients

• 2 slices white sandwich bread, stale 1 pound ground pork
• 1 cup grated Parmesan or Romano cheese 1 pound ground beef chuck
• 1/2 cup chopped flat-leaf parsley 1 teaspoons kosher salt
• 1 medium onion, chopped (about 1/4- cup) 4 cloves garlic, minced
• 1 large egg, beaten Freshly ground black pepper
• Sauce
• 1/3 - cup olive oil, divided
• 1/4 - cup extra-virgin olive oil
• 1/2 - medium onion, diced (about 3 tablespoons)
• 4 cloves garlic, sliced
• 2 (28-ounce) cans whole, peeled, tomatoes, chopped
• 1 can (28oz) tomato puree
• 1 can (6 oz) tomato paste (add water to make a thick consistency (3/4-cups)
• 1 bay leaves
• 1 small bunch fresh basil leaves chopped
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1-2 tablespoons sugar
• 1/2-cup catsup
• 3/4-cup dry red wine

Preparation

Step 1

Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3- cup cold milk.
In a large bowl, combine the bread crumbs, pork, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 36 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs. Or bake meatballs in a 400 degree oven (don't crowd the meatballs on the pan while baking) for 15 minutes before transferring to the tomato sauce.
Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 1½- hours.Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly softened but do not brown garlic, about 5 minutes. Add the tomatoes and remaining ingredients and bring to a boil. Add meatballs. Reduce heat and simmer, uncovered for about 1½- hours. Discard bay leaves. Yield: 8 servings
Sauce
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly softened but do not brown garlic, about 5 minutes. Add the tomatoes and remaining ingredients and bring to a boil. Add meatballs. Reduce heat and simmer, uncovered for about 1½- hours. Discard bay leaves. Yield: 8 servings