Tender Italian Meatballs with Rich Tomato Sauce

Introducing the savory and tender Italian Meatballs with Rich Tomato Sauce! This classic dish is a delightful combination of freshly ground chuck or lamb and pork shoulder, mixed with a blend of flavors that create the perfect meatball. The addition of buttermilk-soaked bread, soy sauce, Marmite, Parmigiano-Reggiano, and aromatic garlic and parsley adds a burst of taste and juiciness to every bite.

The sauce, cooked to perfection, features onions, oregano, red pepper flakes, and crushed tomatoes, making it rich and satisfying. Cooking the meatballs in a skillet until they are beautifully browned and crispy on the outside adds another layer of texture and flavor.

SERVES 6 TO 8

INGREDIENTS:

For the Meatballs

• 1 pound freshly ground chuck or lamb
• 1 pound freshly ground pork shoulder
• Kosher salt
• 1 cup buttermilk
• ¼ ounce (1 packet) unflavored gelatin
• 4 slices high-quality white sandwich bread, crusts removed
• 2 teaspoons soy sauce
• ½ teaspoon Marmite
• 4 to 6 anchovy fillets, mashed to a paste with the back of a fork (about 1 tablespoon; reserve half the paste for the sauce)
• 2 large eggs
• 3 ounces Parmigiano-Reggiano, finely grated (about 1½ loosely packed cups)
• 6 medium cloves garlic, minced or grated on a Microplane (about 2 tablespoons; reserve half the garlic for the sauce)
• ½ cup chopped fresh parsley

For the Sauce

• ¼ cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1 large onion, finely diced (about 2 cups)
• Reserved anchovy paste and garlic from above
• 1½ teaspoons dried oregano
• 1 teaspoon red pepper flakes
• Three 28-ounce cans whole tomatoes, crushed by hand or with a potato masher into rough ½-inch chunks
• 1½ cups vegetable or canola oil
• ¼ cup chopped fresh basil
• Freshly grated Parmigiano-Reggiano for serving

INSTRUCTIONS:

To make the Meatballs:

1. In a large bowl, combine the ground beef and ground pork with 1 tablespoon of salt. Mix thoroughly with your hands, then set aside at room temperature for 30 minutes.
2. Pour the buttermilk into a large bowl and sprinkle the gelatin over it. Allow to hydrate for 10 minutes. Add the bread and let soak for 10 minutes, turning the bread occasionally until completely saturated.
3. After the meat has rested, add the soy sauce, Marmite, half of the anchovy paste, eggs, cheese, half of the garlic, and parsley to the bowl. Add the bread and buttermilk mixture and mix gently with your hands until well combined; do not knead excessively. Taste a small portion for seasoning and add more salt if desired.
4. Using wet hands or a #40 scoop, form the meat mixture into meatballs about 1½ inches in diameter (about 3 tablespoons per meatball). You should get 28 to 32 meatballs. Place them on a large plate and refrigerate.

To make the Sauce:

1. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add 4 raw meatballs and mash them against the bottom of the pot, breaking them up. Let the meat cook, without stirring, until well browned on the bottom, about 3 minutes.
2. Add the butter and onions and scrape up the browned bits from the bottom with a wooden spoon. Cook, stirring occasionally, until the onions are mostly softened and translucent, about 3 minutes.
3. Add the remaining garlic, oregano, red pepper flakes, and the remaining anchovy paste. Cook, stirring and breaking up the meat, until fragrant, about 1 minute.
4. Add the crushed tomatoes and bring to a boil, then reduce the heat to maintain a simmer. Partially cover and cook until the sauce is thick and rich, about 1 hour.

To cook the Meatballs:

1. Heat the vegetable or canola oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until it reaches 350°F. Carefully transfer one-third of the refrigerated meatballs to the pan. The temperature will drop to around 300°F. Adjust the flame to maintain this temperature (the oil should continue to sizzle vigorously but not smoke) and cook until the meatballs are well browned on the first side, 1 to 2 minutes.
2. Carefully flip the meatballs with a small offset spatula or a fork and cook on the second side until well browned, about 3 to 4 minutes longer. Using tongs, transfer the meatballs to a paper-towel-lined plate. Repeat with the remaining two batches of meatballs, allowing the oil to return to 350°F before adding each batch. Set the meatballs aside. (Discard the oil or strain and save for another use.)

To finish the Dish:

1. After the sauce has cooked for 1 hour, add the meatballs and simmer for 10 minutes longer. Season with salt to taste, stir in the basil, and serve, with grated Parmigiano-Reggiano (and pasta if desired).

Enjoy these delicious and tender Italian meatballs with the rich tomato sauce for a mouthwatering and comforting meal!