MEATBALL AL SUGO

The little nuggets of dates in these meatballs, served as an appetizer at Sugo, are another example of how the sweetness of dates complements savory ingredients.

“This is a unique meatball with several ingredients in it that display the fusion of cultures and flavors we present here at Sugo,” said Sugo executive chef Ricardo Soto.“it is, without a doubt, an Italian classic with Italian sausage, tomatoes and pecorino, then we add dates, which are a Middle Eastern ingredient that’s also widely used in Greece.”

A bit of roasted garlic is part of the garnish for these meatballs. To prepare roasted garlic, heat oven to 350 degrees and wrap one or more heads of garlic in foil. Bake until garlic is soft, about 1 hour. Cool the garlic and separate the cloves, removing each from its peel. Roasted garlic will keep in your refrigerator for about a month. Cover it with olive oil before storing.

2 tablespoons olive oil, divided

1 pound yellow onions, chopped

5 pounds sweet Italian sausage

3 eggs

2 cups grated pecorino Romano

1 ½ cups chopped pitted dates

¾ cup chopped Roasted Tomatoes (see recipe)

½ cup dry Italian seasoned breadcrumbs Tomato Basil Sauce (see recipe)

For garnish, if desired: fresh basil, chopped roasted garlic, extra-virgin olive oil and grated pecorino Romano

In a medium skillet over medium-low heat, heat 1 tablespoon olive oil over medium heat and add chopped onion. Saute onion until caramelized, about 1 hour, stirring frequently. You should end up with ¾ cup caramelized onions. Remove from heat and set aside.

While onions are cooking, remove casings from sausage and put sausage into a large mixing bowl. Mix in eggs. Then mix in pecorino Romano, dates, roasted tomatoes and reserved caramelized onions. Be careful not to overwork the mixture. Sprinkle in breadcrumbs and mix together.

Heat oven to 375 degrees if using convection, 400 degrees if using conventional oven. Lightly grease a rimmed baking dish with remaining tablespoon olive oil.

Use a large scoop to divide the mixture into 10 meatballs. Arrange on baking sheet and roast for 25 minutes or until browned and cooked through. Serve each meatball with ½ cup Tomato Basil Sauce and garnish with fresh basil, roasted garlic, a teaspoon of your best extra-virgin olive oil and grated pecorino Romano.

Makes 10 meatballs.

Per meatball: 914 calories (percent of calories from fat, 63), 42 grams protein, 43 grams carbohydrates, 4 grams fiber, 64 grams total fat (23 grams saturated), 224 milligrams cholesterol, 1,700 milligrams sodium.

ROASTED TOMATOES

5 Roma tomatoes

2 tablespoons extra-virgin olive oil plus more for storing roasted tomatoes, if needed 1 ½ teaspoons chopped garlic

¾ teaspoon dried oregano

¾ teaspoon Italian seasoning

½ teaspoon kosher salt or sea salt such as Maldon

½ teaspoon freshly ground black pepper

Heat oven to 225 degrees. Place a wire rack inside a rimmed baking sheet. Lightly spray rack with nonstick cooking spray.

Core tomatoes and slice in half lengthwise.

In a large bowl, toss tomato halves with olive oil, garlic, oregano, Italian seasoning, salt and pepper. Arrange tomatoes cut-side up on rack on prepared baking sheet. Roast 2 hours. Remove from oven and cool. If not using immediately, arrange tomato halves in a container and add just enough extra-virgin olive oil to cover tomatoes. Store at room temperature. When ready to use, chop into ¼-inch pieces. Makes ¾ cup.

Per tablespoon: 24 calories (percent of calories from fat, 78), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), no cholesterol, 81 milligrams sodium.

TOMATO BASIL SAUCE

This recipe will make enough for ½ cup sauce per meatball. Double the recipe if you’d like to serve it as Sugo does with 1 cup sauce per meatball.

5 fresh beefsteak tomatoes (about 2 pounds), cored and chopped

1 (14.5-ounce) can chopped Valoroso or San Marzano tomatoes in juice

4 yellow onions, roughly chopped

2 large carrots, roughly chopped

1 cup extra-virgin olive oil

1 rib celery, roughly chopped

2 ½ tablespoons Lawry’s seasoned pepper 2 tablespoons honey

6 bay leaves

1 ⅛ teaspoons chicken base (optional) Salt, to taste

5 basil leaves, chopped

In a large saucepan over low heat, combine fresh tomatoes, canned tomatoes, onions, carrots, olive oil, celery, seasoned pepper, honey, bay leaves and chicken base, if using. Simmer uncovered 1 hour or until onions are translucent and carrots are tender but not mushy, stirring occasionally. Taste for seasoning, adding salt if needed. Remove and discard bay leaves and add basil. Use an immersion blender to roughly puree the sauce. If you don’t have an immersion blender, carefully ladle the hot sauce into a blender or food processor and roughly chop.

Makes 5 cups.

Per 1/2-cup serving: 253 calories (percent of calories from fat, 75), 2 grams protein, 15 grams carbohydrates, 3 grams fiber, 22 grams total fat (3 grams saturated), no cholesterol, 170 milligrams sodium.