Meatballs in Tomato Sauce
(Polpette in Salsa di Pomodoro)
Ingredients:
1 pound ground round
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
One 3/4 cups canned crushed tomatoes in heavy puree
Directions:
Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
Place bread crumbs in large bowl and stir in 1/3 cup water.
When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Preheat oven to 425°F.
Add meats to bread crumb mixture and combine well with fork.
Form into 12 even balls.
Lay in 1 layer in 8 by 14-inch baking dish so each is separated by about 1 inch.
Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste.
Pour tomatoes over and around meatballs.
Sprinkle tops with remaining 1 and 1/3 tablespoons grated Romano cheese.
Bake in center of oven until meatballs are just cooked through, about 18 minutes.
Serve hot. Makes twelve 2 and 1/2-inch meatballs.