Meatballs with Fresh Tomato Sauce

By chrispink

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

Ingredients

• 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
• 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

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

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.