Italian Meatballs – Vincenzo's Plate Style

Step 1: Prepare the Soffritto Mixture

In a food processor, blend 1 carrot, 1 celery stalk, 1/2 onion, and 4 tablespoons of extra virgin olive oil until a smooth paste is formed. This mixture will be split for the sauce and the meatballs.

Step 2: Start the Tomato Sauce

Add half of the blended vegetable mixture to a large pot with 2 tablespoons of extra virgin olive oil. Cook the soffritto on medium-low heat for 5 minutes, stirring constantly to prevent burning. This will create a sweet base for your sauce.

Step 3: Add Tomato Sauce and Seasoning

Pour 2 bottles (700ml each) of homemade tomato sauce into the pot with the soffritto. Stir well to combine. Season with salt and pepper to taste.

Step 4: Simmer the Sauce

Cover the pot with a lid and cook the sauce on a medium-low heat for 1 hour. Stir the sauce every 15 minutes to ensure it cooks evenly and doesn't burn at the bottom.

Step 5: Prepare the Meatball Mixture

In a large bowl, combine 500g of minced pork and 500g of minced veal. In a separate bowl, soak 4 slices of Italian or artisan bread in warm water. Squeeze out all excess water from the bread and break it into tiny pieces. Add the remaining half of the blended vegetable mixture, 5 tablespoons of grated Pecorino or Parmigiano cheese, 3 tablespoons of bread crumbs, 20g of salt, 1 egg, 2 crushed garlic cloves, and a generous amount of chopped parsley to the meat. Add the squeezed bread pieces.

Step 6: Mix Meatball Ingredients

Using your hands, thoroughly mix all the meatball ingredients together until well combined. Apply good pressure to ensure everything is evenly distributed.

Step 7: Form the Meatballs

Prepare a baking tray lined with parchment paper. Keep a bowl of water nearby to wet your hands. Take approximately 40g (0.1lb) of the meat mixture, press it firmly, and then roll it between your palms to form a round meatball. Repeat the process, wetting your hands every 2-3 meatballs, until all the mixture is used.

Step 8: Bake the Meatballs

Place the formed meatballs on the prepared baking tray. Bake them in a preheated oven at 180°C (≈355°F) (approximately 355°F) (356°F (≈180°C) (approximately 180°C)) for 20 minutes, or until they are perfectly cooked on the outside and slightly browned.

Step 9: Add Meatballs to Sauce

Before adding the meatballs, add fresh basil leaves to the simmering tomato sauce and stir. Gently place the baked meatballs into the sauce, one by one. Do not stir the meatballs with a spoon immediately, as they might break. Instead, carefully hold the pot with a kitchen towel and gently shake it to coat all the meatballs with sauce.

Step 10: Cook Meatballs in Sauce

Cover the pot with a lid and let the meatballs cook in the sauce for another 30-40 minutes on medium-low heat. Carefully stir the meatballs every 5-10 minutes to ensure even cooking and prevent sticking.

Step 11: Check Doneness and Taste

After 30-40 minutes, remove one meatball from the sauce. Cut it in half with a fork to check if it's cooked through and moist inside. Taste it to ensure it's full of flavor and melts in your mouth.

Step 12: Plate and Garnish

To serve, spread a generous amount of tomato sauce on the bottom of a plate. Carefully place the cooked meatballs on top of the sauce. Add more sauce over the meatballs. Sprinkle with chopped parsley and grated Pecorino or Parmigiano cheese. Finally, decorate with fresh basil leaves for an aromatic and visually appealing finish.

• Use carrots in the soffritto for natural sweetness instead of sugar in the tomato sauce.

• Do not stir the meatballs immediately after adding them to the sauce; gently shake the pot to coat them to prevent breaking.

• Wet your hands with water when forming meatballs to prevent the mixture from sticking.

• Meatballs can be stored in the fridge for a few days or frozen raw or cooked with sauce for longer storage.

• You can use beef instead of veal for the meatballs.

• You can shallow fry the meatballs instead of baking them.