MEATBALLS WITH FRESH TOMATO SAUCE

Meatballs with Fresh Tomato Sauce image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 17

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2 pounds ripe tomatoes, diced
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 teaspoon crushed red-pepper flakes
1/2 cup torn fresh basil
12 ounces ground beef chuck (85 percent lean)
12 ounces ground pork
12 ounces ground veal
2 garlic cloves, minced
1/2 cup plain fresh breadcrumbs
1/2 cup finely grated Pecorino Romano cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons to 1/4 cup extra-virgin olive oil
Garnish: chopped fresh flat-leaf parsley

Steps:

Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.