Fabio's Mom's Meatballs
"This is probably the best meatball you ever had in your life, or perhaps second only to the one your grandma makes. It's certainly easier, because there is no bothering Grandma here. The best thing about these meatballs is that they stay super moist regardless of how much you cook or overcook them. The tomato sauce preserves the moisture. Everything about meat¬balls calls for soft and moist. Everything about cooking something in the oven calls for hot and dry. Soft and moist does not go with hot and dry, so meatballs should cooked on the stovetop in marinara sauce...."
INGREDIENTS
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1 lb. ground beef
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4 oz. whole milk ricotta cheese
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1 cup Parmigiano-Reggiano cheese, grated
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1 cup panko breadcrumbs
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1 egg
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2 cloves garlic, minced
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2 shallots, minced
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1 tbsp. olive oil
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Salt and pepper
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2 cups Fabio's Tomato Sauce
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Fresh parsley, chopped, for garnish
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Extra-virgin olive oil, for drizzling
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For the tomato sauce:
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6 cloves garlic
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8 tbsp. extra-virgin olive oil
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1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
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Salt and pepper
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10 basil leaves
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