Susan Gorman's Italian Meatballs and Sauce
6 garlic cloves, mashed
2 tablespoons olive oil
2 28-ounce cans Cento brand San Marzano whole tomatoes
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 pound ground chuck
1 cup ricotta cheese
4 cloves garlic, chopped
4 shallots, chopped
½ cup grated parmesan cheese
1 cup panko bread crumbs
1 egg, beaten lightly
In a large, lidded sauté pan or pot, brown the mashed garlic in the olive oil until the garlic is “cappuccino” brown. Add the tomatoes, 1 teaspoon salt and ½ teaspoon pepper to the pan. Mash the tomatoes in the pan with a potato masher. Simmer the sauce for 15 minutes.
Meanwhile, mix the ground beef, ricotta cheese, chopped garlic, shallots, parmesan cheese, bread crumbs, egg, 1 teaspoon salt and ½ teaspoon pepper. Shape meatballs and place in the simmering sauce. Simmer for 7 to 10 minutes (depending on meatball size) and turn the meatballs over. Simmer another 7 to 10 minutes.
Serve with pasta. Add chopped fresh herbs like parsley or basil, olive oil or spices on top if desired.