| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | about 25 meatballs |
Ingredients
- 1 pound ground beef chuck
- 1 pound ground pork
- 1 1/4 cups milk
- 3 eggs, lightly beaten
- 4 cloves garlic, minced
- 1/2 cup fresh basil
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/2 cup dried breadcrumbs
- 1/2 to 3/4 cup grated Romano cheese
- Roasted Tomato Sauce, recipe follows
- 15 cloves garlic, peeled and crushed
- 6 oil-packed anchovy fillets
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Two 28-ounce cans whole peeled tomatoes, with their juices
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 350 degrees F.
- Combine the ground beef and ground pork in a large bowl. Set aside.
- In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
- Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
- With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
- Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
- Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 143 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 49 mg |
| Sodium | 302 mg |
Reviews
Made meatballs as written. Used full amount of milk. Mixture was wet but meatballs were delicious!
i alwasys use llots of milk, kinda quicheee….if too wet add little bread cruumbs
Way too much milk, how can you use 1 1/4 cups of mik with two pounds of meat?