MEATBALLS with Tomato & Zucchini
Quick TOMATO SAUCE
MEATBALLS WITH TOMATO & ZUCCHINI
SERVES 8 ¼ cup extra-virgin olive oil, plus more for frying 1 small onion, finely chopped Kosher salt and freshly ground black pepper to taste 1 cup peeled chopped tomatoes ½ cup diced zucchini 1 clove garlic, minced 1 lb extra-lean ground beef 1 lb ground veal ½ cup grated Parmesan ⅓ cup dry bread crumbs 1 egg, lightly beaten Warm the olive oil in a skillet over medium heat. Add the onion and salt and pepper and cook, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Add the tomatoes, zucchini, garlic and a pinch of salt. Cook until the vegetables soften and most of the juices have cooked off, 8 to 10 minutes; let cool.
Combine the beef and veal in a large bowl. Add the Parmesan, bread crumbs, egg, cooled vegetables and some salt and pepper and gently work everything together using your hands or two forks. Do not overmix – the mixture will be quite soft. Shape the meat into 1½" balls, cover and refrigerate them for at least 15 minutes and up to 24 hours.
Heat ¼" of olive oil in a large skillet over medium heat. Working in batches, add the meatballs, being careful not to crowd them. Cook on all sides until browned, then cover the pan and lower the heat to finish cooking, 6 to 8 minutes total. The meatballs may lose their shape and collapse a little as they cook – that’s okay. Transfer the meatballs to paper towels to drain. Cook the remaining meatballs, adding more oil as needed. Serve with fresh pasta and Quick Tomato Sauce (recipe follows).
QUICK TOMATO SAUCE
MAKES ENOUGH SAUCE FOR 1 POUND OF PASTA, PLUS EXTRA 3 lbs fresh tomatoes or canned peeled whole tomatoes
1 small onion, halved
7 tbsp unsalted butter
2 tsp kosher salt
¼ cup loosely packed basil leaves Peel the tomatoes if they’re fresh. Chop them coarsely and put them in a large saucepan with the onion, butter, salt and basil. Bring to a boil over medium-high heat and simmer gently for 30 to 45 minutes, stirring occasionally.
Taste and adjust the seasoning, and remove the onion if you like (or leave it in and just hack it up a little with a sharp knife). Use immediately (sauce can be refrigerated for up to 5 days or frozen for up to six months).