Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.

Andrew Ticer and Michael Hudman
Recipe by Southern Living February 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
1 hr 20 mins
total:
2 hrs 35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Meatballs: Preheat oven to 400°. Combine first 2 ingredients in a bowl; let stand 10 minutes. Stir in egg and next 11 ingredients until blended. Add pork; combine using your hands. (Do not overmix.) Shape into 36 (1-inch) balls. Lightly grease a jelly-roll pan with cooking spray. Place meatballs in pan. Bake 10 minutes.

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  • Prepare Ragu: Process onion and next 3 ingredients in a food processor 20 seconds or until finely chopped; transfer to a bowl. Process tomatoes, in batches, until smooth.

  • Sauté onion mixture in hot oil in a Dutch oven over medium heat 17 to 20 minutes or until tender. Add wine and 1/4 tsp. salt, and cook, stirring occasionally, 3 minutes. Stir in broth, basil, tomatoes, and remaining 3/4 tsp. salt. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 35 minutes; add meatballs, and cook 10 minutes. Discard basil. Stir in lemon zest and salt and pepper to taste.

  • Prepare Polenta: Bring 8 cups water and 1 1/4 tsp. kosher salt to a boil in a 4-qt. saucepan over medium-high heat; gradually whisk in polenta. Reduce heat to medium-low; cook, stirring occasionally, 20 to 25 minutes or until creamy. Remove from heat; stir in cream, cheese, and butter. Add salt and pepper to taste. Serve immediately with ragu.

Source

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN

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