Preparation Time: 15 mins
Cooking Time: 50 mins
- 3 Tablespoons Olive Oil
- 1 Small Onion, Peeled and Chopped
- 2 Garlic Cloves, Peeled and Minced
- 1 (26 Ounce Can Good Quality Chopped Tomatoes
- 1/4 Cup Chopped Fresh Basil
- Sea Salt and Pepper
- Red Hot Pepper Flakes (optional)
- Bread And Cheese Balls:
- 8.5 Ounces Grated Hard Cheese (see note above)
- 7 Ounces Stale Bread, Crusts Removed
- 1 Garlic Clove, Peeled
- 5 Large Eggs
- 1/4 Cup Fresh Parsley Leaves
- Pinch of Cracked Black Pepper
- Grated Parmesan or Pecorino Cheese
- To make the sauce, heat the oil in a large heavy bottomed saucepan.
- Add the onion, and cook over medium heat until tender, about 4 minutes, then add the garlic and cook another minute or two until fragrant.
- Add the tomatoes and basil, mix well, and season with salt, pepper, and red pepper flakes.
- Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
- After 20 minutes, add an additional cup of water to your sauce and mix well.
- While the sauce is simmering start your “meatballs”.
- In a food processor, pulse the bread and garlic until you have created coarse crumbs.
- Add the cheese and parsley and pulse briefly until mixed. Empty the bread mixture into a bowl, and begin to add one egg at a time using as many eggs as needed until you have created a mixture that is still very moist, but is firm enough to handle.
- Using your hands (moisten with water if necessary), form small egg sized balls and drop carefully into the sauce.
- Continue to use up the remaining bread mixture making as many balls as you can.
- Simmer on low heat for 15 minutes, then gently turn the meatballs over.
- Simmer another 10 minutes, adding additional water if the sauce begins to thicken too much.
- To serve, place a large spoonful of sauce in each of 4 bowls, and then add three meatballs on top.
- Offer grated cheese at the table.
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