Meatballs Ingredients:
Extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
Pinch Red pepper
1/4 cup chopped fresh Italian parsley
Large pinch Oregano
Large pinch Basil
2 large eggs, beaten
1/4 cup milk
1 heaping teaspoon Salt
½ heaping teaspoon ground black pepper
1 cup fine dried breadcrumbs
1 cup grated Parmesan
1 pound ground beef
2 ½ teaspoons Worcestershire sauce
½ pound ground hot Italian sausage
½ pound ground pork or substitute sweet Italian sausage
½ cup water
Marinara Ingredients:
1/2 cup extra-virgin olive oil
1 medium onion, diced
3 cloves or 1 tablespoon minced of garlic
1/4 teaspoon crushed red pepper flakes to taste
1 stalk celery, minced
1 carrot, peeled and finely mince
1 1/2 teaspoons of Italian seasoning or substitute (1/2 teaspoon dried oregano and 1 teaspoon dried basil)
Two 28-ounce cans whole San Marzano type tomatoes, well crushed or blender
1 teaspoon salt to taste
½ teaspoon black pepper to taste
1 bay leaf
1 cup grated Parmesan, plus more for serving
1/2 cup fresh basil leaves, cut chevron style
Meatballs:
1. Preheat the oven to 425F. Line a rimmed baking sheet with parchment and brush with oil.
2. Add olive oil to a large sauté pan with olive oil, add the onions and bring to a medium-high heat. Add generous amount of salt. Cook for about 6 minutes until translucent.
3. Add the garlic and red pepper and continue sauté for another 1 to 2 minutes. Allow sauté to cool.
4. In a large mixing bowl add the eggs to the milk and whisk together.
5. Then mix in the beef, pork, sausage, eggs, Parmigiano, parsley, basil, oregano, Worcestershire sauce, breadcrumbs salt and black pepper.
6. Mix well with your hands.
7. Add the onion mixture. Continue mixing with your hands. Add water. Mix again.
8. Place a thin coating of olive oil on the baking sheet. Form meatballs into desired size and place on the baking sheet. Drizzle olive oil over the meatballs. Bake until the meatballs are just cooked through, about 25-35 minutes for large 8oz.meatballs, 15-20 minutes for medium size. Turnover at the midpoint to brown the meatballs on both sides.
9. Add to the marinara sauce to finish cooking.
Marinara:
10. In a large sauce pan over medium heat, add the oil and onions and cook until softened, about 6 minutes.
11.Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 1-2 minute.
12. Add the celery and carrots and sauté until all the vegetables are soft, about 8-10 minutes.
13. Add the oregano, dried basil, tomatoes, bayleaf, salt (tomatoes demand salt, be sure to taste and add additional salt if necessary) and pepper. Rinse the cans with 1/4 cup water each can. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20-30minutes.
14. Season with salt and pepper to taste.
15. Add meatballs and simmer another 45 minutes.
Preparation Suggestion: The Marinara Sauce can be made a day ahead. Serve the meatballs tossed in sauce, top with Parmesan and basil. Add fresh ricotta and fresh hot garlic bread.
