In the bowl: 2 lbs each of ground pork+ 80% ground beef chuck
Add fresh bread crumbs, Parmesan (no green cans!), and eggs. Mix eggs by hand in the edge of bowl.
Fresh parsley, s/p, oregano and nutmeg join the party and the “secret ingredient”.....
It’s water! And a lot of it! Some people use milk but I love Ina Garten’s method of warm water!
Using a medium scoop or your hands, make 2” balls moistening hands when they get too gummy.
Now for the sauce baby! EVOO, chopped onions and ...
STOP THE MUSIC! Best sound evah!! (Not my voice but that wine hitting the pan!)
Next caramelize that tomato paste...
make sure your canned tomatoes are from San Marzano- they’ll have a seal on the side of the can!
Add your meatballs and simmer - whoop whoop!For all the details, head to josieandnina.com!