Meatballs and Sauce

Yields

4 servings

Cook Time

1 hour

Ingredients

 Tomato Sauce 

    • 2 tbsp. olive oil
    • 4 cloves garlic, smashed
    • 2 shallots, diced
    • ½ carrot, small dice
    • ½ stalk celery, small dice
    • 1-2 sweet peppers, small dice
    • S&P TT
    • ½ cup grape tomatoes, quartered
    • 1 tbsp. tomato paste
    • 1 tsp. dried oregano & basil
    • 1 bay leaf
    • 1 sprig thyme
    • 2 tsp. sugar
    • 1 tbsp. dried mushrooms
    • 2 tbsp. sun dried tomatoes, diced
    • 2 oz. red wine
    • 1 cup broth
    • 2 cups San Marzano, hand crushed
    • Water as needed
    • Fresh basil leaves, torn
  • Sriracha, optional

Meatballs    

    • 3 tbsp. plain breadcrumbs
    • 3 oz. milk
    • 1 whole egg
    • 2 sprigs Italian flat-leaf parsley, chopped
    • 1 lb. ground beef, 80/20
    • ½ lb. ground pork/sausage
    • 3 oz. Pecorino/Parmesan, grated
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 tsp. smoked paprika
    • S&P TT
  • Shaved Parmesan for garnish

Method

 Tomato Sauce 

  1. In a heavy-bottom pot, heat oil. Add fresh veggies and sweat on medium-low heat for 4-5 minutes.
  2. Add tomatoes, sauté for 2 minutes more.
  3. Add tomato paste, dry herbs, bay leaf, dried tomatoes, and sugar. Sauté for 1 minute. 
  4. Deglaze with red wine, bring to a full boil, then add broth and San Marzanos.
  5. Bring to a boil again, then reduce heat to a simmer while preparing meatballs.
  6. Stir often, DO NOT SCORCH. Add water if the sauce is reducing too fast.
  7. Remove bay leaf and thyme, add browned meatballs, cook for another 10-15 minutes. 
  8. Adjust seasoning with S&P, finish with fresh basil. Eat over pasta.

Meatballs    

  1. Combine breadcrumbs, eggs and milk and let it rest to create “panada”.
  2. Combine the rest of the ingredients in a separate bowl.
  3. Add panada to meat mixture, beat with spoon or hand mix until well-combined. 
  4. Using a scoop or gloved wet hands, form into equal sized balls.
  5. In batches, pan fry until brown, then add to above sauce to finish cooking. 

Cooking Fresh Pasta

  1. Working in batches, plunge fresh pasta into rapidly boiling salted water.
  2. After 2-3 minutes, depending on the shape, carefully remove from water, and drain.
  3. Place pasta in a stainless-steel bowl, toss with sauce and then portion into bamboo bowls.

Top with meatballs, and garnish with shaved Parmesan. Enjoy!

logo of Mercer Culinary
The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

631.896.1315

Huntington

516.439.1355

Hicksville