Sicilian Meatballs
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Ingredients
  • Tomato Sauce:
  • ¼ cup extra-virgin olive oil
  • ½ medium onion, peeled and cut into ¼-inch dice
  • 2 Tablespoons minced garlic
  • 2 Tablespoons chopped fresh basil
  • 2 (28-ounce) cans whole pear tomatoes in juice, crushed by hand
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • For Meatballs:
  • 3 Tablespoons olive oil, divided
  • 2 Tablespoons minced onions
  • 1 teaspoon minced garlic
  • 1 egg
  • ⅓ cup plain panko crumbs
  • 1 Tablespoon Pecorino Romano cheese
  • 1 Tablespoon minced fresh basil
  • 1 Tablespoon minced fresh Italian parsley
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • ½ pound ground veal
  • ½ pound ground beef
  • ½ pound ground hot Italian sausage
  • ¼ teaspoon kosher salt
  • Citrus Cheese Topping:
  • 3 Tablespoons grated Pecorino Romano cheese
  • ½ teaspoon lemon zest
  • ½ teaspoon lime zest
  • ½ teaspoon orange zest (all zests finely minced)
  • 1 teaspoon chopped fresh Italia parsley
  • 2 teaspoons toasted and coarsely chopped pistachios
  • Pinch of crushed red pepper
Instructions
  1. For Tomato Sauce: Heat the oil in a 2-quart saucepan. Add the onions and garlic and sweat until onions are translucent. Add the basil, tomatoes with juice, salt and pepper. Let simmer for 30 to 45 minutes or until sauce just coats the back of a spoon.
  2. For Meatballs: Heat half the olive oil in a sauté pan over medium-high heat. Add the onions and garlic and sweat until translucent. Remove the mixture from the pan and transfer to a mixing bowl. Add the egg, panko, cheese, basil, parsley, crushed red pepper, and black pepper. Mix well to incorporate. Add the ground meats and salt. Mix well, then form into 1-ounce (golf ball-size) meatballs. Heat the remaining olive oil in the sauté pan. Add the meatballs and brown on all sides. Add the tomato sauce and cook for 15 minutes.
  3. For Citrus-Cheese Topping: Place all the citrus cheese ingredients in a small bowl and toss well to combine. Remove the meatballs and sauce from heat and sprinkle on the topping. Serve hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/seattle-chefs-table/