Italian Meatballs

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 2/3 cup milk
• 3 slices of white bread, crusts removed
• 1/4 cup ricotta cheese
• 1/4 cup grated parmesan or romano cheese
• 2 eggs
• 2 teaspoons Kosher salt
• 1 tablespoon chopped fresh parsley
• 2 teaspoons black pepper
• 1 teaspoon dried oregano or marjoram
• 2-3 garlic cloves, minced
• About 1 cup of flour for dusting
• 1/3 cup extra virgin olive oil
• 2 1/2 cups of tomato sauce
• 2 tablespoons extra virgin olive oil
• 3/4 cup finely chopped onions
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped celery
• 2 Tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1 can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
• 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

Directions

1. Start the tomato sauce by setting a large skillet over medium heat and warming the olive oil. Add onions, carrots, celery, and parsley, then stir so the vegetables get coated. Lower the heat to low, put the lid on the pan, and cook for 15 to 20 minutes, until the vegetables are soft and cooked through.
2. Lift off the lid, stir in the garlic, and turn the heat up to medium high. Let the garlic cook for half a minute, then add the tomatoes; if they are whole canned tomatoes, crush them with your fingers as they go into the pan. Stir in the tomato paste and basil, then season with salt and pepper.
3. Bring the sauce to a gentle simmer, turn the heat down to low, and leave it uncovered to thicken while you work on the meatballs, 15 to 30 minutes.
4. For a smooth sauce, purée it in a blender or pass it through a food mill. Pour it back into the pan and adjust the seasoning.
5. Warm the milk in a small pot until it is steamy, then turn off the heat. Tear the bread into small pieces, add it to the milk, and let it soak until it starts to break down. Mash it into a paste, then spread it onto a plate so it can cool.
6. Put the beef and pork in a large bowl. Add the ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves, and the cooled bread-milk paste. Use your hands to mix everything thoroughly, stopping as soon as it just comes together.
7. Be gentle here, because too much handling will make the meatballs tough. A few visible bits of bread or meat in the mixture are perfectly fine, and much better than compacting it.
8. Wet your hands and shape the meatballs. For this style, 2-3 inches across is traditional, but make them whatever size you like.
9. After you shape each meatball, roll it through the flour so it gets nicely coated. Transfer the floured meatballs to a baking sheet as you go. Rinse your hands a few times if the mixture starts sticking too much.
10. Once all the meatballs are shaped, place a large skillet over medium-high heat and warm the olive oil. Brown the meatballs on at least 2 sides. Do not fuss about cooking them through in the middle yet, because they will finish in the sauce.
11. When every meatball has been browned, settle them into the tomato sauce, turning each one so it is coated. Cover the pot and keep the sauce at a gentle simmer for 15-20 minutes. Serve with the sauce and pasta or crusty bread, and add a little chopped parsley on top if you want.