Ingredients
- 1 pound Villari Brothers Ground Pork
- 1 pound Ground Beef
- 1/2 Cup Breadcrumbs
- 1/2 Cup finely-grated Pecorino Romano Cheese
- 3 Tablespoons Feta Cheese
- 2 Eggs
- 4 ounces of Lemon Zest
- 1 Tablespoon Olive Oil
- 1 Onion, finely diced
- 1 Stalk Celery, finely diced
- 1 Carrot, finely diced
- 4 Cloves Garlic, finely chopped
- 3 Bay Leaves
- 3 28-ounce cans of Whole Peeled Roma Tomatoes
Directions
- Meatballs: In a mixing bowl add the Ground Pork and Beef, Eggs, a pinch of Salt, Breadcrumbs, Lemon Zest and Pecorino and Feta cheese. Mix until all ingredients are even throughout.
- Shape the meatball mixture into small round balls. Should make about 20 2-ounce meatballs.
- Place meatballs on a baking dish or ovenable sheet pan.
- Cook in 350º F oven for 15 minutes until almost done.
- Sauce: In a large pot add Olive Oil, Bay Leaves, and Diced Onion, Celery and Carrot. Cook on medium-high heat, stirring occasionally.
- Once the onion is transparent, add the Garlic and cook for 1 minute.
- Rough chop the Whole Peeled Tomatoes and add to pot with all of the juice, and add a pinch of Salt.
- When the sauce begins to boil, turn the heat down to a simmer and stir occasionally. After 10 minutes of simmering, cover the sauce for another 30 minutes and stir every 5-10 minutes.
- Add Meatballs to sauce and let stew in the sauce for 30 minutes or until ready to serve.
- Add Salt to taste.
- Serve alone or on pasta. Top with crumbled Feta Cheese.
