Meatballs and Tomato Sauce

Recipe courtesy of Martha Stewart

Makes 31 1/2-inch meatballs

Ingredients

• 1/3 cup milk
• 2 slices best-quality bread, crusts removed
• 1 pound ground pork
• 1 pound ground beef
• 2 garlic cloves, minced
• 2 tablespoons minced onion
• 2 large eggs, lightly beaten
• 3/4 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
• 2 tablespoons extra-virgin olive oil
• Two 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
• Freshly grated Parmesan cheese, for serving (optional)

Light and Fluffy Meatballs

Recipe courtesy Martha Stewart

Yield: Makes 30 meatballs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 5 slices white bread, crusts removed and torn into pieces (about 3 cups)
• 1 cup whole milk
• 1 pound ground chuck beef
• 1 pound ground pork
• 1 pound ground veal
• 1 pound whole-milk ricotta
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/3 cup chopped flat leaf parsley
• 1 tablespoon chopped oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce