Ingredients

Meatballs

2 eggs

1 cup milk

1 cup panko breadcrumbs

2 pounds ground pork

2 cloves garlic, grated  on a microplane

2 teaspoons dry oregano

2 teaspoons chili flakes

1 bunch Italian parsley, chopped

1 cup grated Parmesan cheese

½ cup pine nuts, lightly toasted and coarsely chopped

1 cup golden raisins

1 tablespoon kosher salt

2 teaspoons ground black pepper

Olive oil for cooking

Tomato sauce

¼ cup extra virgin olive oil

1 Spanish onion, ¼-inch dice

4 garlic cloves, peeled and thinly sliced

10 basil leaves, torn in pieces

1/2 medium carrot, finely grated

2 cans (28-ounce) peeled whole tomatoes, crushed by hand and juices reserved

10 basil leaves, torn in pieces

Salt

Preparation

  1. Preheat oven to 350 degrees.
  2. Whisk eggs and milk together in a large bowl. Add breadcrumbs and let sit for 10 minutes.
  3. Add ground pork and remaining ingredients to the bowl, and mix thoroughly.
  4. Heat some olive oil in a sauté pan over medium heat.
  5. Form a 1-ounce meat patty, and fry in pan until cooked through. Taste the meat and adjust seasoning if necessary.
  6. Roll out the rest of the meat by hand into 2½-ounce meatballs (makes about 12). Place on a paper-lined sheet pan.
  7. Brown meatballs in olive oil over medium heat (they should still be raw in the center). Work in batches and don’t crowd the pan.
  8. Place the meatballs in a single layer in a baking dish, and cover halfway with heated tomato sauce.
  9. Bake until done, about 25 minutes.
  10. Serve over sautéed greens, soft polenta, or pasta. Top with grated Parmesan.

For tomato sauce:

  1. In a 3-quart saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
  3. Add carrot and cook 5 minutes more, until the carrot is quite soft.
  4. Add the tomatoes and juice, and bring to a boil, stirring often.
  5. Lower the heat and simmer for 30 minutes, until slightly thickened.
  6. Add basil.
  7. Season with salt and keep warm.