Sicilian Meatballs with Fresh Basil Marinara

Name: Sicilian Meatballs with Fresh Basil Marinara
Yield: MAKES 6 LARGE MEATBALLS
Ingredients: 1/2 cup fresh breadcrumbs; 1/4 cup whole milk; 1 large egg; 3/4 cup grated Parmigiano-Reggiano, more for sprinkling; 1/4 cup ketchup; 2 tablespoons chopped parsley; 1 teaspoon finely chopped fresh oregano; 1 teaspoon finely chopped fresh thyme; 1 small onion, finely chopped; 4 large cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 1/2 pounds ground beef; 3 tablespoons extra-virgin olive oil; 1 (28-ounce) can crushed tomatoes; Sugar, as needed; 2 tablespoons chopped fresh basil

December 22, 2011

These baseball-size meatballs are a mainstay of the market’s deli case. They’re flavorful and tender and stay good for several days after they’re made. If you have leftovers, they make an incredible meatball sandwich; just slice them up, reheat in the sauce, and put them in the middle of a good crusty roll. Then top with mozzarella or provolone if you have it.

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