Description

The trick to these delicious, oven baked meatballs is the three meats that are used, ground beef, ground pork and ground veal. They are so good, they are a wonderful addition to any holiday meal. But don't limit yourself, they're great anytime.

Ingredients

• Marinara:
• 28 oz. can good quality whole, peeled tomatoes, preferably San Marzano tomatoes
• 2 T. extra virgin olive oil
• 4 cloves garlic, minced
• 1 t. kosher salt, or to taste
• 1/2 t. freshly ground black pepper, or to taste
• 1/2 c. dry red wine
• 1 t. freshly chopped thyme leaves (from about 5 stems)
• 1 t. freshly chopped oregano leaves (from about 3 stems)
• 2 T. freshly chopped parsley leaves
• Meatballs:
• 1 lb. ground beef (85% lean)
• 1/2 lb. ground pork
• 1/2 lb. ground veal (or sub more pork)
• 1 strip bacon, very finely diced
• 2 cloves garlic minced
• 1 t. kosher salt
• 1/2 t. freshly ground black pepper
• 1/2 t. crushed chili flakes
• 3/4 c. ricotta cheese
• 1 t. freshly chopped thyme leaves
• 1 T. freshly chopped parsley leaves
• 2 eggs
• 1/2 c. Italian style breadcrumbs
• 3 T. extra virgin olive oil
• favorite pasta, cooked according to package instructions, for serving
• freshly grated Parmesan cheese, for serving
• freshly chopped parsley, for serving

Steps

1. Preheat oven to 275 degrees.
2. Marinara:
3. Pour San Marzano tomatoes in a large bowl; squeeze the whole tomatoes with your hand so that they break apart; set aside.