Ingredients
Meatballs
250 grams (8.8 oz) of bread, turned into crumbs in mini food processor
1-1/3 large onion, finely minced in mini food processor
1-1/4 teaspoon dried red pepper flakes
8 medium cloves of garlic, grated
2/3 cups of water
3 oz pecorino romano cheese, grated
2 large egg, beaten
1 large egg yolk, beaten
2-1/2 tablespoons olive oil
2 teaspoons Kosher salt
2-1/2 teaspoons black pepper
1 lbs of 90% lean ground beef
1 lbs of ground pork
Ragu
2 28-oz cans of whole peeled tomatoes
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
8 fresh basil leaves or 2 teaspoons dried basil
1 oz of pecorino romano cheese, in block
(Salt and pepper are included in the onion mixture that will be part of the ragu)
To Serve
Salad
Crusty bread
Meatballs
1. Grease an oven sheet and set oven rack in the middle position.
2. Place a pot or Dutch oven over medium heat and add onions, red pepper flakes and garlic. Cook stirring occasionally until garlic is aromatic. Remove from the heat and add half of the mix into a large bowl.
3 Place bread in a medium bowl and cover with cold water. Stir to distribute water evenly and let soak for about five minutes. Squeeze with your hands until the mix turns into a dough. Add the dough to the bowl with the onion mixture and continue mixing and squeezing through your fingers until it's smooth. Add cheese, eggs and egg yolk mixture, olive oil, salt, and pepper. Continue mixing until it's completely smooth. Add the meat and continue mixing until evenly combined.
4. Preheat the oven to 475 degrees Fahrenheit.
5. Using wet hands and using a 1/2 cup measure, scoop the meat, turn it into 10 balls and place on the greased pan sheet. Chill in the refrigerator for about 20 minutes to help the meatballs retain their form. Reshape the meatballs if necessary and bake them for about 10 minutes. Rotate the oven sheet and cook for another 10 minutes or lightly browned. Remove them from the oven and let rest for 10 minutes.
Ragu
6. Set the Dutch oven with the onion mixture over medium heat. Add the pureed tomatoes, red pepper flakes, basil leaves and cheese. Cook for about 15 minutes.
7. Carefully transfer the meatballs into the sauce and then use two spoons to delicately turn them over. Cover and cook for about five more minutes. Sprinkle with finely chopped parsley and serve.
8. Sprinkle with pecorino or parmesan cheese.
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