Advanced Meatballs and Weekday Sauce

Name: Advanced Meatballs and Weekday Sauce
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 can (28 oz) of Canned California Whole Peeled Tomatoes, Pureed (Bianco Di Napoli); 1 24 oz can of Canned Italian San Marzano Agro-Sarnese Nocerino DOP Whole Peeled Tomatoes, Pureed (Careful of Fake San Marzano, look for certified DOP); 1 jar of Tomato Passata, High Quality; 2 cloves of Garlic, Sliced Thin; 2 tbsp Extra Virgin Olive Oil; 4 1/2 leaves of Basil, Plus stems; Some Salt; 6oz Ground Chuck; 6oz Ground Pork; 6oz Ground Veal; 3/4 cups Breadcrumbs, From recipe context; 1/2 cups Ricotta, Or Heavy Cream; 1/4 cups Tomato Puree, From the weekday sauce can of tomatoes; 1 1/2 cloves of Garlic, Grated; 1 1/2 tbsp Parsley, Fresh, Chopped; 1/2 cups Pecorino Romano, Grated; 2 1/2 Eggs; Some Salt; Some Pepper (Black)

This is my life's work. 17 years ago, when I first started cooking, the first two things I ever cared to crack were meatballs and sauce. I was a picky eater and had had great sauce and meatballs and bad sauce and meatballs. I wanted to know how to make the former and avoid the latter. All these years later my cooking ability is on a different level than it was when I last covered weekday sauce and meatballs and then, they’ve evolved and advanced. I want to take that 17 years of experience and share with you all the techniques and tricks that you won’t learn in any other video. These are all the tips and tricks to the best meatballs of your life.

This is my life's work. 17 years ago, when I first started cooking, the first two things I ever cared to crack were meatballs and ... Show more

By Jan · Original recipe

Health Grade

A- · Excellent

Time

1 hr

Price

3,22 €

Calories

790 kcal

healthy

high protein

low carb

keto

Method

Prep the tomatoes

Pour the California whole peeled tomatoes and San Marzano whole peeled tomatoes into a bowl and crush them by hand or with a spoon until you have a chunky puree. Spoon off 0.2 cup of the Tomato Puree and keep it for the meatballs. Slice the Garlic thinly for the sauce and grate the rest for the meatballs, finely chop the Parsley, and pull the Basil leaves from the stems so everything is ready to go.

Build the sauce

Set a medium pot over medium heat and warm the Extra Virgin Olive Oil. Add the sliced garlic and cook for about 1 minute, stirring, just until it smells sweet and sizzles lightly — do not let it brown. Pour in the crushed tomatoes, the Tomato Passata, the basil stems, and about half of the basil leaves; season with Salt. Bring the sauce to a gentle simmer and cook for 25 minutes, stirring now and then, until it turns glossy and a little thicker.

Mix the meat

In a large bowl, combine the Ground Chuck, Ground Pork, and Ground Veal with the Breadcrumbs, Ricotta, reserved tomato puree, grated garlic, chopped Parsley, Pecorino Romano, the Egg, a pinch of salt, and Black Pepper. Mix gently with your hands until everything is evenly combined and the mixture just holds together; stop as soon as there are no dry patches left. Overmixing will make the meatballs dense.

Preheat and shape

Heat the oven to 425° F. While it comes up to temperature, roll the mixture into 14 to 16 meatballs, about 1 1/2 inches wide, and set them on a lightly oiled baking sheet. Wet your hands if the mixture starts sticking so the meatballs stay smooth instead of rough and packed.

Bake the meatballs

Bake the meatballs for 15 minutes, until they are browned on the outside and just about cooked through. If they still look pale at the edges, give them a couple more minutes, but do not wait for them to dry out — they will finish in the sauce.

Simmer together

Use a spoon or tongs to move the baked meatballs into the simmering sauce, then spoon sauce over the top so they are mostly covered. Simmer gently for 10 minutes more, turning the meatballs once, until they are fully cooked and the sauce is thick, shiny, and clinging to them. Keep the heat low so the meatballs stay tender.

Serve hot

Fish out the basil stems, taste the sauce, and add a little more salt if it needs it. Spoon the meatballs and plenty of sauce into shallow bowls, then finish with the remaining basil leaves and serve hot.