Ingredients
2 lb. ripe tomatoes
1 clove garlic
3 tbsp. extra-virgin olive oil
Coarse salt
1/2 tsp. crushed red-pepper flakes
1/2 c. torn fresh basil
12 oz. ground beef chuck (85 percent lean)
12 oz. ground pork
12 oz. ground veal
2 clove garlic
1/2 c. plain fresh breadcrumbs
1/2 c. finely grated Pecorino Romano cheese
1/2 c. chopped fresh flat-leaf parsley
2 large eggs
Coarse salt
Freshly ground pepper
2 tbsp. extra-virgin olive oil
chopped fresh flat-leaf parsley
Preparation
Step 1Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.Step 2Make 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.Step 3Heat 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. Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.
