Get the ingredients needed for this recipe HERE
Yield: about 20 meatballs
To make the meatballs:
- In a small bowl, stir together the breadcrumbs and milk and set aside for 5 minutes.
- In another large mixing bowl, combine the remaining ingredients along with the breadcrumbs soaked in milk.
- Mix with your hands until combined and shape into about 20 meatballs the size of a rounded tablespoon.
- Transfer to plates and refrigerate for 15 minutes before frying.
- Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside.
To make the sauce:
- Put a large sauté pan with a lid over a medium flame and heat the oil. add the garlic and saute until golden, about 1 minute.
- Add the pureed tomatoes. Fill the van or jar 1/4 of the way with water.
- Slosh it around and add the water to the pan as well.
- Add the salt and basil. Cook for 5 minutes.
- Add the meatballs to the pan. Lower the heat to a simmer and cover.
- Cook for 15-20 minutes while stirring occasionally with a wooden spoon.
- Serve with a dollop of fresh ricotta or with pasta.