Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/2 cup ricotta cheese
- 1/4 cup fresh flat-leaf parsley, minced
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 3 cloves garlic, grated on a rasp grater
- 2 whole eggs
- Splash of milk
- Freshly ground black pepper
- 1/2 cup olive oil, for frying
- 3 cloves garlic, minced
- 1 onion, diced
- Two 28-ounce cans tomato sauce
- 1/4 cup fresh flat-leaf parsley, minced
- 3 tablespoons tomato paste
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Crushed red pepper, as needed
- Freshly ground black pepper
Instructions:
- Special equipment: a chafing dish, optional, and 70 to 80 frilly toothpicks
- For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
- Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
- For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
- Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
- Transfer to a chafing dish and serve with frilly toothpicks.
