An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for Meatballs
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 3 cloves fresh garlic, peeled and minced
- 1 tablespoon minced fresh parsley
- Finely grated zest of 1/2 a lemon
- 1/8 teaspoon nutmeg
- 2 large eggs
- 2 teaspoons milk
- 1/2 cup bread crumbs
- 1/4 cup finely grated Parmigiano Reggiano cheese
- 2 teaspoons extra virgin olive oil
- Salt
Ingredients for Tomato Sauce
- 1/4 medium onion, diced
- 3 cloves fresh garlic, roughly chopped
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- 1 medium bay leaf
- 1 can tomato sauce or tomato puree (28 ounces)
- 1/4 cup grated Parmigiano Reggiano cheese
- Salt
Directions
1.
Line
a
baking
sheet
or
large
platter
with
parchment
paper
and
set
aside.
2.
In a
large
mixing
bowl,
add
the
eggs,
lemon
zest,
nutmeg,
milk,
olive
oil
and
a
pinch
of
salt.
Whisk
the
ingredients
thoroughly
to
combine
well.
3.
Add
the
garlic
and
parsley
to
the
bowl
and
whisk
well
to
mix
the
ingredients.
4.
Add
the
beef,
pork,
bread
crumbs
and
parmigiano
to
the
mixing
bowl.
Using
your
hands
or a
large
spatula,
mix
all
ingredients
thoroughly.
The
mix
should
easily
combine
into
a
large
ball.
It
will
be
only
slightly
sticky
to
the
fingers
but
not
too
wet.
If
the
mix
seems
too
wet,
add
2
tablespoons
of
bread
crumbs
and
combine
again
to
get
the
desired
consistency.
5.
Using
your
hands,
grab
approximately
2
tablespoons
of
the
meat
mixture
and
roll
it
into
a
ball
about
1
1/2
inches
in
diameter
(roughly
the
size
of a
golf
ball).
Set
the
meat
ball
on
the
baking
sheet
lined
with
parchment
paper.
Repeat
this
step
until
all
meatballs
have
been
rolled.
6.
In a
large
pan
over
medium
heat,
add
the
onion,
garlic
and
olive
oil
for
the
tomato
sauce.
Sauté
the
onion
and
garlic
in
the
oil
until
the
onion
begins
to
turn
translucent;
then
add
the
white
wine
to
the
pan.
Simmer,
covered,
for
3 -
5
minutes.
7.
Place
the
meatballs
in
the
pan
with
the
onion
and
garlic
mixture.
Cover
the
pan
and
let
the
meatballs
cook
for
3 -
5
minutes
or
until
the
bottom
of
the
meatballs
are
lightly
browned.
Once
browned,
turn
the
meatballs
over
to
brown
on
the
opposite
side.
If
the
liquid
in
the
pan
evaporates
too
quickly,
add
1/4
of
fresh
water
to
the
pan
as
needed.
8.
Once
the
meatballs
have
lightly
browned,
pour
the
can
of
tomato
puree
into
the
pan.
Fill
the
now
empty
can
with
fresh
water
and
add
the
water
to
the
pan
as
well.
Gently
stir
all
ingredients
to
combine
well.
Add
the
bay
leaf,
bring
the
sauce
to a
simmer,
cover
the
pan
and
simmer
for
15 -
20
minutes.
9.
Uncover
the
pan
and
add
the
parmigiano;
stir
well
to
combine.
Taste
the
sauce
and
add
salt
as
needed.
To
thicken
the
sauce,
raise
the
heat
to
medium
high
and
continue
to
simmer
until
the
tomato
sauce
reduces
by
1/2.
10.
Remove
the
pan
from
the
heat,
plate
the
meatballs
with
the
sauce
and
serve
with
extra
parmigiano.
