Nothing beats home-made spaghetti and meatballs. Usually I satiate any cravings for it by cooking my mother's version, a dish she seasons with parsley, garlic, onions, and bread crumbs soaked in milk along with egg. Sometimes I like to mix pork, beef and veal in the meatballs. But recently I tried a recipe for the dish from my friend Michele Forgione, a fantastic chef. Michele's take on this standard dish is to start with ground veal. And he marries the veal to equal amounts of cheese, bread crumbs and an egg – "semplice." Then he cooks them in the sauce, a la one pot cooking. A no-mess, quickly prepared dinner. Hats off to Michelle. Give it a try, mangiare!
Michele's meat balls
FOR THE TOMATO SAUCE
– olive oil
– minced garlic
– crushed canned tomatoes
– salt and pepper
FOR THE MEATBALLS
– 1 lb ground veal
– 1/2 lb grated pecorino, parmesan or grana padano cheese
– 1/2 cup breadcrumbs
– 1 egg
In a large pot, heat olive oil on medium, add garlic and tomatoes, season and bring to a boil. Simmer on medium-low for 30 minutes. During that time, prepare your meatballs.
In a bowl, mix all the ingredients with your hands. Try to make your meatballs about 4cm in diameter.
Carefully add the meatballs to the sauce. They're fragile during the first few minutes. Simmer gently for 30 minutes, uncovered. Check the seasoning of the sauce.
Serve the meatballs as an entrée, drizzle with olive oil and grated cheese. Enjoy!