Doma/Miami Signature Meatballs

This recipe is adapted from Chef Marco Giuliano of Doma Restaurant in Wynwood. Doma is an upscale neighborhood restaurant featuring classic Southern Italian cuisine.

Wine pairing: Grown on hillside vineyards in central Tuscany, the 2020 Carpineto Dogajolo Toscano Rosso IGT ($14.99) offers up layers of lovely fruit and hints of vanilla and spice. This Sangiovese-based red has enough acid to pair with the tomatoes and enough heft for the meat

2 large eggs, lightly beaten

1⁄4 cup freshly grated Parmigiano-Reggiano cheese

2 cloves garlic, finely grated

1⁄2 cup breadcrumbs, preferably homemade

1⁄2 cup heavy cream

1⁄4 cup parsley, finely chopped

1 tsp salt

1 tsp freshly ground pepper

1 pound ground beef

1⁄2-pound sweet Italian pork sausage, casings removed

1⁄2-pound ground veal (You can use equal parts ground

pork and beef if you prefer that over veal or sausage). 4 cups marinara sauce of your choice, either homemade or

jarred

Shaved Parmigiano-Reggiano for garnish

Preheat oven to 375 degrees. In a large bowl combine the first eight ingredients until smooth paste forms. Add meat and mix gently with a fork. Wet your hands and shape into 11⁄2 inch meatballs. Arrange meatballs on a baking sheet and place in the oven. Shake pan occasionally until they are nicely browned, 20 to 30 minutes. While the meatballs are baking, heat the marinara sauce in a stockpot placed over medium heat. When the meatballs are done, lift them from the baking pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. Serve with marinara sauce with a little extra shaved Parmigiano-Reggiano.

Yield: 8 servings, 3 meatballs each