Ingredients
Meatballs:
1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish
Sauce:
6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Preparation
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls
Drop the meatballs into Fabio’s tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
Sauce:
Smash 6 cloves of garlic with the back of a knife.
Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
Add tomatoes and generous pinch of salt and pepper.
Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
Add 3 more Tbsp. more of EVOO, turn to higher heat.
Crush tomatoes with the back of a wooden spoon.
Cook until the oil turns red. This will tell you the sauce is done!
Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
