"My grandma's recipe let me take the People's Choice Award at the 2013 Boston Meatball Takedown. This recipe feeds a whole dinner party like the ones my grandma hosted often in her big Irish Italian home."
For the meatballs:
Ingredients: Ground pork, ground veal, ground lamb, soft Italian bread, light cream, eggs, olive oil, salt, and pepper.
Directions: "Cube the Italian bread and, working in batches, gently pulse in a food processor until you have large crumbs. In a bowl, mix bread crumbs with beaten egg and as much cream as it takes to make an oatmeal-like consistency. Set aside. Working one handful at a time, create a ring with the ground meats, alternating each type. Press the meat together but don’t mash. Place the bread crumb mixture in the center of the meat and season it liberally with salt and pepper. Using your hands, work the meat and the bread crumbs together until combined. Be careful not to overwork the meat. Use a bit of cream as needed for moisture. Heat olive oil in a cast-iron skillet, shape meat into small patties, and cook."
For the sauce:
Ingredients: Canned whole peeled San Marzano tomatoes, garlic, celery, carrots, red onion, anchovies, uncured bacon or pancetta, rosemary, oregano, basil, red wine, unsalted butter, salt, and pepper
Directions: "In a large bowl, shred the tomatoes by hand, letting some solid tomato remain. Reserve excess liquid from the canned tomatoes. In a heavy stockpot over medium-high heat, cook the bacon until fat renders. Add ½ stick of butter, herbs, onions, celery, garlic, carrots, anchovies, salt, and pepper to taste. Sauté until vegetables are translucent. Add red wine and simmer until liquid is reduced by half. Add tomatoes with excess juice and the remaining ½ stick of butter. Bring to a boil then reduce heat to a simmer. Add meatballs, turn off heat, and cover." —u/uberphaser
Recipe: Nana's Meatballs and Sauce