It seems that everyone has their own version of meatballs. In my family, both my mom’s side and my dad’s side have different approaches. But when it comes to meatballs, there’s never a bad one as far as I’m concerned.
Meatballs
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Ingredients
- For the Meatballs:
- 1 lb (500 g) extra lean ground beef
- 1 lb (500 g) ground pork
- ½ cup (125 mL) ricotta
- 1 egg
- 1 cup (250 mL) freshly grated Parmigiano Reggiano
- ½ bunch fresh flat-leaf parsley, chopped
- Salt, QB
- Freshly ground black pepper, QB
- Tomato Sauce:
- ¼ cup (60 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 1 cup (250 mL) red wine
- 6 cups (1.5 L) passata
- Salt, QB
- Freshly ground black pepper, QB
Instructions
In a mixing bowl, combine the ground beef and pork, ricotta, egg, Parmigiano, parsley and salt and pepper. Mix well to combine all of the ingredients. Using your hands, scoop up the mixture and shape into balls about the size of a golf ball.
Heat the olive oil in a large saucepan over medium heat. When the oil shimmers, add the onions and cook until translucent. Then add the meatballs and the wine, and cook until the wine reduces by half. Add the passata and salt, and bring the mixture to a slight boil. Reduce the heat to medium-low and let it cook, uncovered, for about 90 minutes.
Turn off the heat and let it rest with a lid on for about an hour before serving.
Notes
This recipe actually gives you multiple serving options: You can serve the meatballs with the sauce over pasta. You can separate the meatballs from the sauce and use the sauce for your pasta and the meatballs for your secondo. These meatballs also make a great sandwich.