Provided by Molly O'Neill
Categories dinner, sauces and gravies, main course
Time 35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine the meat, bread crumbs, cheese, parsley, garlic and egg in a bowl, but do not overmix.
- In a pan, heat all but two tablespoons of the oil to 370 degrees. Meanwhile, form the meat mixture into little balls, no more than about of an inch in diameter. When the oil is hot, fry a few at a time until they are brown on all sides and then drain them on paper towels.
- In a saute pan, soften the onion in the remaining oil for 5 minutes. Add the tomatoes and use a fork to smash them, continuing to cook until the sauce is thick, about 7 minutes. Season with salt and pepper to taste.
- Puree the sauce in a food processor. Return to the pan, add the meatballs and let them bubble gently over medium-low heat for 3 mintues. Just before serving, stir in the fresh herbs.
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