Chef Anne adds an extra layer of flavor to both her meatballs AND her marinara sauce by adding pancetta, plus onions cooked in the fat.
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Meatballs with Marinara
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 4 hr 30 min (includes cooling time)
Active: 55 min
Yield: 18 to 20 meatballs
Ingredients
Marinara Sauce:
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
Pinch crushed red pepper
Four 28-ounce cans Italian plum San Marzano tomatoes
Meatballs:
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 1/2 cup breadcrumbs
1 cup dill pickles, chopped
1/2 bunch fresh chives, chopped
Serving suggestion: fresh ricotta, grilled garlic bread
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