Italian Meatballs with Tomato Sauce By Chef Kevin Fonzo

Ingredients:

Meatballs:

  • 1 lb ground beef

  • 1/3 cup Parmesan cheese, grated for meatballs

  • 1/3 cup Parmesan cheese, grated for garnish

  • 3 slices of bread (day old or leftover bread is perfect)

  • 1/2 cup milk

  • 1 garlic clove, peeled, chopped well

  • 1 large egg

  • 2 tbsp parsley, chopped

  • 4 basil leaves, chopped for meatball mix

  • 4 basil leaves, chopped for garnish

  • 2 tsp kosher salt

  • 2 tsp black pepper, ground

  • 1/2 cup olive oil

Tomato Sauce:

  • 2 cans whole peeled plum tomatoes

  • 4 Tablespoons olive oil

  • 1 garlic clove, chopped

  • 1 tsp chili flakes (optional)

  • 2 tsp kosher salt

  • 2 tsp ground black pepper

Directions:

  1. In a medium bowl add bread. Pour milk over to soften bread.

  2. In a large mixing bowl combine beef, Parmesan, chopped garlic, parsley, basil, salt and pepper. Once bread is soft, transfer bread to meat mixture. Combine well and mix till all is incorporated.

  3. Preheat oven to 350°F and grease a baking sheet with olive oil.

  4. Make a small bowl of water. With clean hands, wet them in bowl. Shape meat into whatever size meatballs you want. Dip hands in water between shaping meatballs so meat won’t stick to hands.

  5. Bake meatballs for 10–15 minutes or until done and juices run clear.

  6. Meanwhile, in a large saucepan, heat olive oil till hot. Add garlic and cook for 30 sec. If using chili flakes, add now.

  7. Add both cans of plum tomato, salt, and pepper. Bring to a boil and lower to a simmer.

  8. Add basil leaves and cook on a low heat for 2–3 hours. If sauce seems to be getting too thick, you may add some water.

  9. Serve over meatballs with grated Parmesan.