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Rick Hearst's Mother's Meatballs:
"Nonna's Meatballs"
- Ingredients:
Extra virgin olive oil
2 Fresh garlic cloves
1 lb grated parmesan cheese
½ lb mozzarella cheese
sliced ciabata bread
1 qt milk
8 large eggs
canned flavored bread crumbs
flat leaf parsley
garlic powder
sea salt or Kosher salt
black pepper
1 packages penne pasta
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
2 large cans (28oz.) crushed tomatoes (Progresso or San Marzano) Fresh Basil 1lb mozzarella
sugar
4-6 leaves of fresh basil
Meatballs:
place beef, veal and pork in a large bowl and mix
add 1 cup grated parmesan cheese
add 6 eggs
soak 4 to six slices of ciabatta bread in milk and squeeze dry and add to meat. (If fresh bread is not available, use 1 cup dry Italian seasoned bread crumbs)
2 to 3 Tbsp chopped fresh flat leaf parsley
add 1 Tbsp garlic powder
1 Tbsp Kosher salt
1 tsp black pepper
Mix all together and form meatballs (size of a golf ball) be sure to cube mozzarella cheese, and insert 1 cube into each meatball. Dip meatballs into beater egg whites, and roll into dry bread crumbs.
Heat 6 Tbsp. extra virgin olive oil on high heat. Saute and brown meatballs on all sides. remove from pan and set aside.
Sauce
In a deep skillet or large sauce pan, heat 3 Tbsp. extra virgin olive oil
add 2 cloves chopped garlic, and brown lightly
add 2 (28 oz) cans crushed tomatoes
add 2 tsp salt
1/2 tsp pepper
1 tsp sugar
4 to 6 leaves fresh basil
bring to a boil and reduce heat to simmer
add meatballs and simmer on medium heat for 35 minutes
To cook pasta
Have a 4 to 5 quart pot filled with water
add 1 Tbsp. salt
add 1 lb penne pasta
cook for about 8 minutes
drain place into a large bowl and top with sauce meatballs, and grated parmesan cheese
