Makes about 24 golf ball-sized meatballs
- 2 pounds 80% lean beef, ground
- 2 teaspoons salt
- 1/4 teaspoon chili flake
- 1/2 teaspoon fennel seed, ground
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon oregano, chopped
- 1 cup fresh ricotta cheese
- 2 eggs
- 2 tablespoons olive oil
- Preheat the oven to 450 degrees Fahrenheit.
- Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
- Drizzle the olive oil into a large baking dish (9 x 12) making sure to evenly coat the entire surface (use your hand to help spread the oil).
- Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.
- Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
- Roast until firm and cooked through - about 20 minutes.
- While the meatballs are roasting, heat four cups of tomato sauce in a small pot over a medium-high flame, stirring constantly.
- When the meatballs are firm and fully cooked, drain the excess grease from the pan. Pour the tomato sauce over them and continue roasting for another 14 minutes.
Makes 7 cups
- 1 yellow onion, small dice (about 1 1/2 cups)
- 1 bay leaf
- 1 sprig fresh oregano (or 1/2 teaspoon dry)
- 2 cloves garlic, peeled and roughly chopped
- 2 tablespoons tomato paste
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 28-ounce cans of canned tomatoes, chopped (preferably San Marzano)
- Cook the onions with the olive oil, oregano, bay, garlic and salt over medium heat in a large pot (12-quart), stirring constantly until soft and translucent (about 15 minutes).
- Add the tomato paste and continue cooking for five minutes.
- Add the canned tomatoes and stir constantly until the sauce begins to boil.
- Continue cooking for 1 hour, stirring ever four or five minutes so that the sauce does not burn.
- Season with extra salt to taste.
from 5@5 eatocracy blog