Roman Meatballs In Fresh Tomato Sauce
I’ve been away for a few weeks on an amazing culinary adventure that took me to Brittany, Normandy, and Rome. I ate way too much and got to cook with an amazing chef in Rome. I’m happy to be home and am excited to share a wonderful Roman recipe with you. It’s just a bit involved, but I’m sure you’ll love making this delicious Roman dish. By the way, no pasta is in this dish. Good old spaghetti and meatballs are entirely an American invention.
1 Pounds Ground Mixed Meat (70% Beef & 30% Pork)
1 Cup Grated Parmesan Cheese
3 1/2 Ounces Grated Edam Cheese
1/2 Cup Unseasoned Breadcrumbs
1/2 Loaf Leftover Bread Soaked In Milk (Only Soft Part – No Crust)
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Unbleached Flour
6 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 1/2 Pounds Fresh Tomatoes (Peeled)
3 Garlic Cloves
1 Finely Chopped Onion
To make the meatballs mix the ground beef and ground pork together in a large-size bowl. Squeeze the milk from the bread. Add the cheeses, egg, breadcrumbs, milk soaked bread, kosher salt, and pepper. Mix well and set aside for 30 minutes. Shape into medium-size meatballs and then roll in flour. Set aside. Make an x mark on the bottom of the tomatoes and blanch them in boiling water. This makes them easier to peel. Remove from the boiling water and peel. Chop the peeled tomatoes. In the meantime, smash the garlic cloves. Keep the skin on the garlic cloves. In a large-size frying pan over a low heat add the smashed garlic. Cook for 2 to 3 minutes. Add the copped tomatoes to the garlic. Cook for 15 to 20 minutes and then add kosher salt. In a small-size sauté pan add chopped onions and cook over a medium-high heat until soft. Make sure not to burn them. Remove onions from heat and add to sauce. Roll meatballs in flour and add to sauce. Simmer meatballs in sauce for 25 minutes until they are cooked all the way through. Turn carefully once or twice. Remove from heat and transfer to serving bowl. Serve hot. Makes about 16 meatballs depending on how large you make them.