Make 20 small meatballs


For the Sauce

6 cups fresh tomato concassé or canned Italian plum tomatoes
¼ cup extra virgin olive oil
6 cloves garlic
½ bunch of fresh basil
salt and pepper

For the balls

3 Pounds ground beef or pork (or combine the two)
2 large eggs
1 cup grated Romano or Parmesan Cheese
1 cup Italian (non flavored) bread crumbs
1 tablespoon chopped oregano
2 tablespoons chopped parsley
4 cloves garlic, minced
1 white onion, chopped and sautéed with wine and herbs

Special Equipment

Large braising pan
Can opener
Bamboo Skewers


For the Sauce

Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown.  Add the tomatoes and ½ of the basil.  Simmer for about ½ an hour, adding a few tablespoons of water at a time to prevent the sauce from drying out.  Continue to stir as the sauce simmers. Remove from heat and cool to room temperature.  Process in blender until smooth.  Chop the remaining basil and add to the sauce.  Season with salt and pepper.

For the balls

In a large bowl, mix meat with eggs.  Then add bread crumbs, cheese and salt and pepper.  Finally add minced garlic, onions and herbs.
Roll up the balls. Get the pan nice and hot. Add a squirt of vegetable oil. Cook meat balls until they are brown and crispy. Add the sauce and simmer for 30 minutes.

To Serve

Serve on nice bamboo picks. Garnish with fresh grated cheese.

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