meat mixture, stirring often until lightly browned.Assunta (Cirino) Iatonna, Matrice, Campobasso
Whenever my mother-in-law makes a batch of her sauce, she always makes these meatballs with eggs. She normally serves them whole, but I like them sliced and fanned over my pasta. Both my sons consider these meatballs a special treat, since they only have them at Nonna’s house. I personally like them as a meatball sandwich on crusty Italian bread. —Giuliano
(Yield: 6 meatballs, tennis ball-sized)
MEATBALL INGREDIENTS:
1½ pounds ground veal
1½ pounds ground beef
3 small eggs
6 tablespoons grated Romano cheese
6 tablespoons breadcrumbs
1 teaspoon paprika
¼ cup finely chopped parsley
1 teaspoon salt
6 small hard-boiled eggs (shelled and cooled)
1. In large bowl, thoroughly mix all meat, then add eggs and re-mix.
2.Add cheese, breadcrumbs, paprika, and parsley. Salt and mix again. It should be slightly sticky. If not, add more breadcrumbs and set aside.
SAUCE INGREDIENTS:
1 zucchini (diced)
1 large carrot (diced)
1 celery stalk (diced)
1 green pepper (diced)
½ cup vegetable oil
6 cans whole peeled San Marzano
tomatoes (28 ounces each)
3. In food processor add all sauce ingredients and purée (usually in batches). Set aside.
4.Warm oil in large saucepan over medium heat and add meat mixture, stirring often until lightly browned.
5.Add sauce purée. Bring to boil, reduce heat, and simmer partially covered for 2 hours. Stir occasionally. Season with salt and more Romano cheese to taste.
6.When sauce has started simmering, prepare meatballs. Take one hard-boiled egg at a time and pack tight, surrounding with ¼ inch of meat mixture.
7.Add egg meatballs (raw) into sauce; they will cook over the 2 + hours.
8.If there is any meat left over, put it in the sauce.
If you have jarred peeled tomatoes or your own homemade sauce, use that instead.
