Polpette (Italian Meatballs)

Ingredients

• 1 pound ground sweet Italian pork sausage
• 1 pound ground beef
• 0.67 cups shallot
• 0.5 cups grated Parmesan cheese , plus more for serving
• 0.25 cups seasoned breadcrumbs
• 3 large eggs , lightly beaten
• 0.5 cups whole milk
• 0.5 teaspoons ground black pepper , see Note
• 1 cup water
• 2 jars tomato puree , 24-ounce
• 5 cloves garlic , minced
• 1 teaspoon Italian herb seasoning blend
• salt to taste
• 2 tablespoons extra virgin olive oil , or as needed
• fresh basil leaves

Instructions

1. 1

   Combine sausage, ground beef, shallot, Parmesan cheese, and breadcrumbs in a large bowl. Use a wooden spoon to break up the ground meat and roughly mix ingredients together. Stir in beaten eggs, milk, and black pepper. Use your hands to mix all ingredients well.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or aluminum foil.

3. 3

   Pour water into a shallow bowl, and moisten fingertips and palms with water. Shape meatball mixture into about 40 ping-pong sized balls and place on the prepared sheet pan. When fingers become sticky, dip them in water.

4. 4

   Bake meatballs in the preheated oven until lightly browned and a bit underdone in the center, about 20 minutes. If meatballs are larger, adjust baking time.

5. 5

   Pour tomato purée into a large sauce pot or a Dutch oven set over medium-low heat. Stir in minced garlic and Italian herbs. Sample the sauce for seasoning, and adjust, if needed.

6. 6

   When sauce begins to bubble slightly, add meatballs and stir gently, coating all the meatballs with sauce. Keep meatballs and sauce at a low simmer and cook, uncovered, about 20 minutes.

7. 7

   To serve, place meatballs and sauce on a plate, drizzle with extra virgin olive oil, garnish with fresh basil leaves, and sprinkle with additional grated Parmesan cheese, if desired.