These are the most succulent, bucket-list-worthy meatballs. The combination of pork and aged beef will satisfy even the most discerning palate.
Courtesy of Saskatoon’s Little Grouse of the Prarie.
Open one can of canned San Marzano tomatoes and pass through a food mill into a pot. Alternatively, crush tomatoes with a wooden spoon in a pot.
Add 2 tablespoons of minced garlic and 1 sprig of basil, and simmer on low heat for 45 minutes.
Season with salt as needed.
Mix beef and pork together.
Finely mince onion and garlic.
Soak breadcrumbs in milk until hydrated. Squeeze breadcrumbs to remove as much milk as possible. Set aside for next step.
Add the balance of ingredients to the meat, as well as soaked breadcrumbs, and mix well.
Using dampened hands, portion into 70 grams and roll into balls.
In a pot, add canola oil and fry meatballs until golden brown.
Cook a small test portion pot to test seasoning and adjust as needed.
Cook in batches to avoid crowding the pan.
Once cooked, place meatballs in a baking pan and cover halfway with Pomodoro sauce.
Cover with aluminum foil and place in a 400ºF (200ºC) degree oven for 15-20 minutes or until registering 150ºC internal temperature.
Uncover and allow to rest for 15 minutes to come up to 160ºFC internal temperature.
When plating, garnish meatballs with desired amounts of Pecorino cheese and basil. Enjoy.