John’s Tomato Sauce with Meatballs
By Yankee Magazine|Aug 07 2007|
Yield
Sauce: 8 cups Meatballs: 12 servings
Total Time
35 minutesIngredients
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 28-ounce can pureed tomatoes
1 red bell pepper, roasted andfinely chopped or pureed
10 leaves fresh basil
Kosher or sea salt and freshly ground black pepper
12 servings Meatballs
Instructions
In a large saucepan over medium-low heat, warm oil and gently saut
Meatballs
Ingredients
1 garlic clove
1 red bell pepper, roasted
1/4 pound sliced prosciutto, roughly chopped
5 fresh basil leaves, finely chopped
1 tablespoon dried oregano
1 pound ground veal
1/2 pound ground beef (85-90% lean)
1 sweet onion (Vidalia or Walla Walla; substitute yellow onion), finely chopped
1 cup unseasoned bread crumbs
1/2 cup grated Parmesan cheese, plus extra for the table
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 eggs
Instructions
Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes.
John uses prosciutto as the pork component for its rich texture and flavor.
