These polpette are simple meatballs infused with an Italian grandma's love and simmered in a light tomato sauce. Serve them as an appetizer, with crusty bread and a side salad for dinner, or with a plate of pasta.

Ingredients

• 1/2 cup extra virgin olive oil
• 4 to 5 fresh basil leaves
• 2 garlic cloves, peeled and smashed
• 8 cups crushed tomatoes
• 2 cups water
• 2 tablespoons tomato paste
• 1 tablespoon kosher salt
• 1 tablespoon chopped fresh basil
• 1 teaspoon freshly ground pepper
• 1/2 pound ground pork
• 1/2 pound ground veal or pork
• 1/2 pound ground beef (85% lean)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, beaten
• 1 cup grated pecorino romano cheese
• 1 cup italian seasoned bread crumbs
• 1/2 cup 2% milk

Directions

1. In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside.
2. In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette.
3. Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cupfuls of mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.