This dish will always impress your family!
3/4 pound ground pork
3/4 pound ground beef (80/20)
1 1/2 cups panko breadcrumbs (soaked in milk)
3 eggs (beaten)
1/2 cup parsley (chopped)
1/2 cup marjoram (chopped)
3 cloves garlic (minced)
3/4 cup Pecorino Romano cheese (grated, plus more to serve)
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
1 recipe Basic Tomato Sauce
kosher salt and freshly ground black pepper (to taste)
In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture.
In a large bowl, combine the soaked breadcrumbs, beef, pork, eggs, parsley, marjoram, garlic, pecorino, 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, high-sided sauté pan, add the tomato sauce and bring to a simmer. Add the meatballs to the sauce and bring to a simmer. Cook the meatballs over medium-low heat for 30 minutes. Serve with more grated Pecorino Romano cheese on top.
– The true secret is breadcrumbs, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender.
– Serve meatballs with spaghetti on the side, as Italians would not serve them in the same course. Or serve them in a long sandwich roll with provolone and mozzarella cheese for a classic Italian sub.