MAKES 4 to 6 SERVINGS
You’ve heard this before—“My grandmother made the best meatballs!”—but my grandmother actually did. Her secret was a combination of three meats and extra cheese in the mix. I love them simply served in a simple homemade marinara, but they also go great with pasta, of course. At Beauty & Essex, we serve the meatballs and sauce with the homemade manicotti here. Some may call that combination overkill, but I call it outrageously good!
MARINARA SAUCE
¼ cup extra-virgin olive oil
⅓ cup finely chopped fresh basil
⅓ cup finely chopped fresh flat-leaf parsley
1 small white onion, finely chopped
2 garlic cloves, minced
1 (28-ounce) can plus 1 (14-ounce) can whole peeled tomatoes in juice, preferably San Marzano, coarsely chopped, juices reserved
2 tablespoons balsamic vinegar
1 tablespoon sugar
Kosher salt
MEATBALLS
2 tablespoons extra-virgin olive oil, plus more for frying
1 medium yellow onion, finely chopped
2 garlic cloves, minced
¼ cup whole milk
1 large egg plus 1 large egg yolk
½ cup finely ground panko (Japanese bread crumbs), processed in a blender
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 ounces ground beef chuck
8 ounces ground pork
8 ounces ground veal
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, plus more for serving
1. To make the marinara: Heat the oil in a Dutch oven over medium heat. Add the basil and parsley and cook, stirring often, until the oil turns green, about 1 minute. Stir in the onion and cook, stirring occasionally, until it is translucent, about 4 minutes. Stir in the garlic and cook until it gives off its aroma, about 1 minute. Add both cans of tomatoes and their juices and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until reduced by about one-quarter, about 1 hour. Stir in the balsamic vinegar and sugar, and season to taste with salt. (The sauce can be cooled, covered, and refrigerated for up to 2 days. Reheat to simmering in the Dutch oven.)
2. Meanwhile, prepare the meatballs: Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 4 minutes. Transfer the onion mixture to a large bowl and let cool.
3. Stir the milk, egg, yolk, panko, salt, and pepper into the onion mixture. Add the ground beef, ground pork, ground veal, and Parmigiano and mix with your hands until combined. Cover and refrigerate until chilled, about 30 minutes. Shape into 18 equally sized meatballs.
4. Pour enough olive oil to come about ⅛ inch up the sides of a large skillet, preferably nonstick, and heat over medium-high heat until very hot but not smoking. In batches without crowding, add the meatballs and cook, turning occasionally, until they are browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to the marinara sauce. Reduce the heat to low and cover. Simmer, gently stirring occasionally, until the meatballs are very tender, about 1 hour.
5. Transfer the meatballs and sauce to a large serving bowl. Serve, passing Parmigiano on the side.