Can we talk about San Marzano tomatoes? Wow! This sauce! Simple ingredients, yet so rich and smooth. (Perhaps simmering with 2 pounds of beef and pork had some influence…) Don’t think about that. If you’re a meat eater, you’ve got to try these.
Making the sauce and mixing the meatballs took me about 45 minutes, and at that point, into the oven for 30 minutes. I served with Rustichella d’Abbruzo fettuccine and fresh Parm, but Dan Holzman, the chef behind the original recipe, serves his meatballs and sauce with potatoes. (Potatoes?! Who would have thought? He does own NYC’s Meatball Shop, so he probably knows what he’s talking about.) Recipe printed in November 2015, Food and Wine magazine.
Leftovers? Don’t bother with the freezer, you’re going to be dreaming about these meatballs until you get to eat them again. Refrigerator will do just fine.
[amd-zlrecipe-recipe:149]
