3. Albondigas

For the tomato sauce:

48 oz. passata tomato puree

1 cup olive oil

1 yellow onion |  julienned

3 cloves of garlic | rough chopped

1 Tbsp dried oregano

Salt to taste

In a medium sauce pan over low heat, add olive oil, onion and garlic. Mix well, cover and cook for 5 minutes. Remove lid, stir the mix again and cook for an additional 5 minutes or until soft and translucent, but not brown. Add tomato puree, oregano and salt to taste. Cook on low heat for at least an hour. Remove from heat, allow to slightly cool and blend until smooth. Return mix to sauce pan and reheat for serving.

For the meatballs (yields 16)

1 lb ground pork

1 cup cooked white rice | cooled

1 cup basque cheese | grated

1 cup pecorino romano cheese | grated

    + 1/4 cup grated pecorino romano for garnish

1 egg

2 Tbsp mint | finely chopped

2 Tbsp parsley | finely chopped

    + 1 Tbsp chopped parsley for garnish

Preheat oven to 400 degrees F.

Combine all the meatball ingredients until mixture is homogenized and slightly tacky. Line a baking tray with parchment paper or a silicone mat. Using a small ice cream scoop or a teaspoon, divide mixture into 16 individual small spheres, transfer to baking tray and cook for 10 minutes or until golden brown.

To serve

On a plate dollop hot tomato sauce, add 4 meatballs, top with more sauce and garnish with freshly grated pecorino romano and fresh chopped parsley.