Meatballs.

Matt’s Mama’s Meatballs

1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper

Duck fat for frying
Extra Pecorino cheese, grated, for serving

For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata

Make tomato sauce

Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.

In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)

After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger: