Ingredients
Meatballs:
1/2 # ground veal
1/2 # ground pork
1 # ground beef
1C fresh white bread crumbs
1/4 seasoned dry bread crumbs
2 T chopped flat-leaf parsley
1/2 C freshly grated parmeasan cheese
1/2 tsp ground pepper
2 tsp kosher salt
1/4 tsp ground nutmeg
1 extra-large beaten egg
Veg. oil
Olive oil
Sauce:
1 T good olive oil (don’t skimp)
1 C chopped yellow onion
1 1/2 tsp minced garlic
1/2 C good red wine - I like Chianti for this
1- 28 oz. can of crushed tomatoes, or plum tomatoes in puree chopped
1 T chopped flat-leaf parsley
1 1/2 tsp kosher salt
1/2 tsp ground pepper
Preparation
Meatballs: Place all ingredients except the oils in a bowl. Add 1/2 C warm water and combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. yeild: 14-16
Pour equal amounts of veg. and olive oil in large skillet to 1/4 inch depth. heat oil. in batches brown meatballs on all sides - med.-low heat- 10 min. /batch. don’t overcrowd the meatballs. remove meatballs to a plate and cover w/ paper towels. discard oil but don’t clean the pan.
Sauce: Heat olive oil in smae pan as meatballs - you didn’t clean it did you? Add onion and saute` over med. heat until translucent - 5- 10 mins. Add garlic and cook 1 min. more. Add wine and cook over high heat, scraping up all the brown bits, unitl almost all the liquid is evaporated - about 3 mins. Stir in tomatoes, parsley, salt and pepper.
Return meatballs to the sauce and cover & simmer on the lowest heat for 25 to 30 mins., until meatballs are cooked through. Serve on spaghetti and pass grated Parmesan cheese.
