Leo's Meatballs

Fry the Garlic (6 cloves) in the Extra-Virgin Olive Oil (3 Tbsp) over a low heat for 2-3 minutes until soft but not colored. Add the Crushed Red Pepper Flakes (1 pinch) and Tomato Paste (2 Tbsp) and fry for 2 minutes.

Add the San Marzano Tomatoes (1 can), Fresh Basil (1 bunch), Water (1 cup), Granulated Sugar (1 pinch), and Salt (to taste) and bring to a simmer.

Cook gently, uncovered for 40 minutes, stirring regularly.

Remove and discard the basil.

Pulse briefly with an immersion blender until semi-smooth. Season to taste.

Combine the Ground Pork (8 oz), Ground Veal (8 oz), 85/15 Lean Ground Beef (8 oz), Pecorino Romano Cheese (1 cup), Seasoned Breadcrumbs (1 cup), Whole Milk (1/2 cup), Large Eggs (2), Kosher Salt (1 Tbsp), Dried Oregano (2 tsp), Garlic Powder (2 tsp), Crushed Red Pepper Flakes (1 tsp), and Ground Black Pepper (1 tsp) in a large bowl and work together with your hands until fully combined. Roll into 1 oz, place on a sheet pan lined with greaseproof paper, cover, and chill for 2 hours.

Heat the Olive Oil (as needed) in a large pan and fry the meatballs in batches for 4-5 minutes until golden brown all over. Once all of the meatballs have been browned, return to the pan and pour the marinara sauce over.

Bring to a simmer then cover and cook for 1 hour. Gently shake the pan occasionally, but don’t stir or you’ll break the meatballs.

Serve the meatballs and sauce topped with freshly grated pecorino, and Ciabatta Bread (to taste) on the side.