Meatballs

Ingredients

Serves 10 to 12

For The Sauce
* 2 pounds ripe tomatoes, diced
* 1 garlic clove, minced
* 3 tablespoons extra-virgin olive oil
* Coarse salt
* 1/2 teaspoon crushed red-pepper flakes
* 1/2 cup torn fresh basil
For the Meatballs:
* 12 ounces ground beef chuck (85 percent lean)
* 12 ounces ground pork
* 12 ounces ground veal
* 2 garlic cloves, minced
* 1/2 cup plain fresh breadcrumbs
* 1/2 cup finely grated Pecorino Romano cheese
* 1/2 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* Coarse salt and freshly ground pepper
* 2 tablespoons to 1/4 cup extra-virgin olive oil
* Garnish: chopped fresh flat-leaf parsley

Directions

1. Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
2. Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
3. Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.