Serving Size: Serves a table of 6
- 1 ½ pounds ground beef
- 1 ½ pounds ground pork
- 1 onion
- 3 garlic cloves, crushed
- ½ cup bread crumbs
- 1/3 cup chopped fresh parsley
- 1/3 cup freshly grated Parmigiano, Romano or Asiago cheese
- 2 eggs
- 3 teaspoons salt
- 1 teaspoon fresh ground black pepper
- Large pinch crushed red pepper
- Olive oil
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 or 3 garlic cloves, thinly sliced or finely chopped
- 1 28-ounce can crushed tomatoes
- 1 container Pomi strained tomatoes
- Pinch sugar
- Fresh ground black pepper
- To make the meatballs, put the ground meats into a large bowl. Grate the onion over the bowl on the side of a large box grater. Add the remaining ingredients (except the olive oil) and mix together with your hands or a large fork until thoroughly combined. Form into 2-inch diameter balls and arrange on a large baking sheet.
- Heat a large, deep sauté pan (12 – 14-inches in diameter) over moderate heat. Add enough olive oil to coat the bottom of the pan completely and heat for a minute or two before adding the meatballs. Cook until nicely browned on one side; carefully turn the meatballs with tongs or a spatula to brown the other side. Transfer the meatballs to a platter.
- Drain the fat from the pan. (Note – if you don’t have a large sauté pan with at least 3 inch sides, fry the meatballs in a sauté pan, in batches if necessary so you don’t crowd the pan. Make the sauce in a separate wide saucepan or soup pot.)
- To make the gravy, place the pan back over moderate heat. Add the olive oil, onion and 1 teaspoon salt. Cook the onions until they become very soft. If they begin to brown, add a few tablespoons of water, lower the heat and cover the pan until they’re ready.
- Stir in the garlic and cook for a minute, until fragrant. Add the tomatoes, sugar and more salt and pepper to taste. Bring to a simmer and cook 15 minutes.
- Put the meatballs into the pan, cover and continue simmering for another 10 minutes or so.
- Serve the sauce and meatballs over hot spaghetti or pasta, with plenty of cheese grated over.