Easy
6 people
60 min
Ingredients
- For Polpette:
- 5 lb. Ground Pork
- 3 lb. Ground Beef
- 1 Cup Diced Parsley
- 2 Sprigs Diced Fresh Rosemary
- 3 Eggs
- 1 Cup Freshly Grated Grana Padano
- 1 Cup Milk
- 2 Cups bread, cut in large pieces
- 4 Cloves Garlic Finely Diced
- Salt and Pepper to taste
- For Tomato Sauce:
- 1/4 cup extra virgin olive oil
- garlic cloves, peeled
- pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounces can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
- Salt
- Crushed red pepper
- 10 fresh basil leaves, torn into small pieces
Preparation
Preheat Oven to 400° F.
Put bread in a medium bowl and add milk until all liquid is absorbed. Mixing it by hand.
In a large bowl combine meat, fresh herbs, garlic, freshly grated Grana Padano, Salt and Pepper to taste. Add milk-soaked bread and eggs. Mix by hand until all ingredients are evenly distributed.
Form meat into 4oz balls and place in a roasting pan. Cook in the oven for 15 minutes, turn the tray and cook for an additional 15 minutes.
To Prepare the tomato sauce Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick for about 20 minutes.
Stir in the basil about 5 minutes before the sauce is finished. Taste sauce, and season with salt and red pepper if necessary.
Place Meatball on a serving platter. Top with hot tomato sauce and finish with grated Grana Padano Cheese.
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