Scratch-making tomato sauce and meatballs doesn’t have to take hours, though the longer you can simmer the sauce for, the better it will be. Using whole basil leaves to infuse the sauce with flavour really speeds things along without overpowering the sauce the way chopped basil would and cooking the meatballs in the sauce adds a cohesiveness of flavour to the final plate. I’ve used diced tomatoes for hearty feel, though you could employ crushed tomatoes to make a true sauce that could be served over spaghetti squash. Since these meatballs aren’t made with milk-soaked bread to keep them moist, make sure you don’t overcook them or they’ll be too firm. Take the pot off the heat once the internal temperature of the meatballs reaches 160F or even a few degrees under, as they’ll continue to cook in the sauce for some time after.
Time: 45 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 3 cloves garlic – finely chopped or grated 8 basil leaves 28 ounce can diced tomatoes 1 ¼ teaspoons kosher salt ½ teaspoon fresh ground black pepper 1 pound ground veal 2 tablespoons flat-leaf parsley – finely chopped 1 teaspoon fresh oregano – finely choppedPreparation:
Put a medium pot with the olive oil on medium-high heat. Add two thirds of the garlic. When the garlic begins to brown, stir in the basil, tomatoes, ¼ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil, then, reduce heat to simmer while you prepare the meatballs.
In a suitable bowl, use your hands to combine the veal, parsley, oregano and the remaining garlic, salt and pepper. Form the veal into eight balls.
Remove the basil leaves from the sauce and discard. Carefully place the meatballs into the sauce, submerging as much as possible. Cover and simmer for thirty minutes or until the internal temperature of the meatballs reaches 160F.
Serve the meatballs on top of the sauce.