Name: Roasted Italian Meatballs
Yield: 10 people
Ingredients: 1 lb Ground sirloin; 1/2 lb Ground pork; 1/2 lb Ground veal; 1 3/4 cups Seasoned bread crumbs; 2 oz Pecorino; 2 oz Parmesan; 2 cloves Garlic; 2 tbl Parsley; 2 Eggs; 3/4 cup Red wine; 1/4 cup Olive oil; 2, 32oz jars Marinara sauce

Ingredients

12 items

Ground sirloin 1 lb
Ground pork ¹/₂ lb
Ground veal ¹/₂ lb
Seasoned bread crumbs 1 ³/₄ cups
Pecorino 2 oz
Parmesan 2 oz
Garlic 2 cloves
Parsley 2 tbl
Eggs 2
Red wine ³/₄ cup
Olive oil ¹/₄ cup
Marinara sauce 2, 32oz jars

Prep

Before you start

Pecorino - grate
Parmesan - grate
Garlic - mince — do this now so future-you can feel smug for once.
Parsley - chop
Egg - lightly beat

Method

Instructions

Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.
Place the sirloin, pork and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 tsp salt and 1/2 tsp pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
Measure out 2 oz portions of the mixture and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with olive oil.
Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
To serve with polenta, spoon a puddle of the creamy Poletna on one side of a dinner plate, like a person who has absolutely never panicked over onions. Spoon 1 or 2 meatballs plus a puddle of toamato sauce on the other side, allowing them to combine in the center of the plate, and ignore any drive-by culinary nonsense from the sidelines. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.