Italian-American meatballs
Serves 6
SAUCE
| 2 | cans (28 ounces each) whole peeled tomatoes |
| 1/4 | cup olive oil |
| 1 | onion, finely chopped |
| 2 | cloves garlic, finely chopped |
| 1/2 | cup water |
| 1 | bay leaf |
| 1/8 | teaspoon salt, or to taste |
| 1/4 | teaspoon crushed red pepper |
2. In a large flameproof casserole over medium-high heat, heat the oil, add the onions and garlic, and cook, stirring occasionally, for 5 minutes or until the onions are translucent.
3. Add the tomatoes, water, bay leaf, salt, and red pepper. Bring to a boil, lower the heat, cover the pan, and simmer for 45 minutes. Taste for seasoning and add more salt, if you like.
MEATBALLS
| 3 1/2 | cups roughly chopped stale Italian bread |
| 3/4 | cup whole milk |
| 1/4 | cup ricotta cheese |
| 3/4 | pound ground beef |
| 1/4 | pound ground pork |
| 1/4 | pound ground veal |
| 1 | clove garlic, finely chopped |
| 2 | tablespoons chopped fresh parsley |
| 1 1/2 | teaspoon salt, or to taste |
| 1/4 | teaspoon black pepper |
| 1/4 | cup grated Parmesan cheese |
| 1/4 | cup pine nuts, toasted |
| 5 | pitted prunes, finely chopped |
| 3 | eggs, beaten well |
| Flour (for coating) |
2. In another bowl, combine the beef, pork, and veal. With a fork, break up the meats, then add the garlic, parsley, salt, black pepper, Parmesan, pine nuts, prunes, bread mixture, and eggs. Mix with your hands until combined.
3. Roll the mixture into 12 plum-size balls, each about 2-inches in diameter. Coat each meatball lightly in flour, reshape, and slip into the tomato sauce.
4. Return the sauce to a boil, cover the pan, and simmer for 30 minutes without moving the meatballs. Turn the meatballs gently, recover the pan, and continue cooking for 10 minutes. Remove the lid and simmer 5 minutes more. Taste the sauce for seasoning and add more salt or red pepper, to taste. Serve meatballs with sauce, and over pasta, if you like. Jill Santopietro 
© Copyright 2007 Globe Newspaper Company.
