Meatballs

pounds ground pork

2 pounds ground veal (see Note)

8 ounces ground pancetta

8 ounces ricotta cheese

8 ounces ciabatta, diced

12 ounces whole milk

5 eggs

Salt and ground pepper to taste

1 bunch fl at-leaf parsley, coarsely chopped

Sauce

4 ounces olive oil

1 onion, diced

4 garlic cloves, chopped

2 28-ounce cans whole tomatoes, crushed

6 basil leaves, chopped

4 ounces Parmesan cheese, shaved

Make the Meatballs: In a bowl, combine the pork, veal, and pancetta. In another bowl, combine the ricotta, bread crumbs, milk, eggs, salt, and pepper. Mix well and allow to sit until the milk is fully absorbed.

Preheat the oven to 400ºF.

Fold the bread mixture into the meat and add the parsley. Shape into 2-ounce balls and lay out on a parchment-lined sheet pan with an inch of space between each meatball. Bake for 15 minutes or until golden brown.

Make the Sauce: In a large saucepot, heat the olive oil and cook the onion and garlic until golden. Add the tomatoes and meatballs and simmer for 2 hours.

Finish with basil leaves and shaved Parmesan cheese.

Note: Ground beef can be substituted for the ground veal.

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