Marian’s Meatball Recipe By Marian Bonavita Makes 18-25 2” meatballs

Note: You can fry the meatballs or bake them. To test these, we baked them, but to fry, heat 1/2 an inch of vegetable oil in a cast-iron pan over medium-high heat, and cook until light-brown on each side.

An Italian-American Grandma's Rustic Meatball Recipe

18 slices of store-bought white bread 2 cups milk 1 lb ground pork 1 lb ground beef 1 lb ground lamb 4-5 large cloves garlic, minced 2 eggs 1-2 tablespoons Kosher salt, to taste Freshly ground pepper ¼ cup Pecorino Romano or Parmigiano-Reggiano cheese 3-4 tablespoons fresh chopped flat-leaf (Italian) parsley Tomato Sauce (see below)

Preheat oven to 350 degrees. Soak bread in milk for 5 minutes. Remove from milk, and squeeze out excess.

In a large bowl, combine meat, garlic, eggs, salt, pepper, bread, and cheese. Mix with hands; do not over-mix. Make loose meatballs a little bit bigger than a plum.

Place on baking sheet lined with parchment paper for about 40 minutes, until lightly browned. Allow to cool.

Allow to cool, and add to sauce to simmer for 20-30 minutes. Serve over pasta or in a sandwich.

Tomato Sauce

1 28-oz can of Italian plum tomatoes with basil leaf 1 large onion, diced 1 tablespoon olive oil 4 garlic cloves, minced Fresh basil Kosher salt Freshly ground pepper

Pour whole tomatoes into large bowl and crush by hand or using a potato masher. Set aside.

Place heavy-bottomed pot over medium heat. Add olive oil. When oil is hot, add onion and garlic and cook, stirring frequently, until onions are translucent, about 3-4 minutes.

Add tomatoes, salt and pepper, to taste. Cook over medium heat until tomatoes are very soft. Allow to cool slightly, and use an immersion blender to blend until sauce is smooth. Season to taste.

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