Polpette alla Napoletana (Neapolitan Meatballs)

Courtesy of ”Mario Batali Holiday Food”

• 3 cups day-old bread cut into 1/4 inch cubes
• 1 1/4 pounds ground beef
• 3 eggs, beaten
• 3 garlic cloves, minced
• 3/4 cup grated pecorino cheese
• 1/4 cup finely chopped Italian parsley
• 1/4 cup pine nuts, baked for 8 minutes in a 400 F oven
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 1/2 cups basic tomato sauce (see recipe below)

In a shallow bowl, soak the bread cubes in water to cover for a minute or two. Drain the bread cubes and squeeze with your fingers to press out excess moisture.

In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball.

In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meat balls and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes. Add the tomato sauce and reduce the heat to a simmer. Cook all the meatballs for 30 minutes. Set aside and allow to cool; save the sauce for another use. Makes 12 meatballs.

Basic Tomato Sauce

Makes 4 cups.

• 1/4 cup extra-virgin olive oil
• 1 large onion, cut in 1/4 inch dice
• 4 garlic cloves, thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Kosher salt to taste

In a 3-quart saucepans, heat the olive oil over medium heat, add the onion and garlic, and cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrot, and cook five minutes more, until the carrot is quite soft. Add the tomatoes with their juice, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds one week in the refrigerator or up to six months in the freezer.

Per serving: 259 calories; 18 g fat (5 g saturated fat; 63 percent calories from fat); 10 g carbohydrates; 90 mg cholesterol; 420 mg sodium; 15 g protein; 1 g fiber.