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Ingredients
For meatballs:-
- 1 pound chopped/ground beef 85/15 percent fat (450 grams)
- 1 piece stale Italian bread (about half a loaf)
- 1 garlic clove minced
- 1/4 cup fresh parsley chopped
- 1-2 eggs
- 1/2 cup or more of Pecorino Romano or Parmigiano Reggiano
- Salt and black pepper to taste
- 2 cups of milk and water or more to soak the bread
- 2 cups oil for frying
For the sauce:-
- 3 tablespoons of extra virgin olive
- 1 onion chopped
- 2 cans 28 ounces of peeled tomatoes
- Fresh basil
- Salt to taste
For surprise meatballs: -
- mozzarella cubed
Instructions
For the sauce:-
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Add oil and onion in a pot and on medium heat sauté until onions are golden.
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Add the tomatoes and basil. With an immersion blender blend until smooth. If you don’t have an immersion blend you can do this in a blender before adding to the cooking process.
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Add salt and bring to a boil. Lower heat, place wooden spoon across top and place lid.
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Cook for about one hour always letting the steam escape.
For the meatballs:-
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In a large bowl soak bread in the milk/water until softened. Using both hands squeeze milk/water out.
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Combine all the ingredients in a large bowl and gently mix with your hands.
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Create meatballs the size that you like. Mine are about the size of a golf ball.
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Fry until browned on all sides and drain on paper towels. No need to cook through, they’ll finish cooking in the sauce.
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Add the meatballs to your sauce and finish cooking another 30 minutes.
For surprise meatballs (My little girl loves meatballs with a mozzarella center ):-
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Place a small piece of mozzarella in the middle of the meatball mixture. I shape them like a little football.
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Fry and enjoy hot!
