Polpette Alla Napoletana (Meatballs)
For the Meatballs: In a large bowl, mix together the ground beef, eggs, Parmesan cheese and bread crumbs soaked in milk. Add salt and pepper, parsley; mix thoroughly and refrigerate for 30 minutes. Shape the meatballs into desired portions; about 2 ounces each. In a large saucepan, heat 1/4 cup oil over high heat. Carefully sear all of the meatballs, for about two minutes so that they are browned all over. Set aside.
For the Sauce: In a large sauce pan, heat oil over medium heat. Add onions and garlic, and sauté for about 5 minutes. Add Carmelina…’e San Marzano® Italian Whole Peeled Tomatoes in Puree and season to taste with salt and pepper. Bring sauce to a boil and then reduce heat to a simmer. Continue cooking sauce semi-covered and over low heat for 20 minutes. Remove sauce from heat and carefully blend the sauce with a hand blender. Adjust the seasoning with salt and pepper to taste if needed. Return the meatballs to the sauce and continue simmering over low heat for an additional 30 minutes. Serve the meatballs and sauce over rigatoni or your favorite pasta (cooked al dente). Garnish with fresh basil and Parmesan cheese. Enjoy!