Meatballs

Ingredients

• Ground Beef (or beef/pork mix)1 lb
• Breadcrumbs¼ cup
• Egg1
• Garlic, minced2 cloves
• Salt & Pepperto taste
• Olive Oil, for searing2 tbsp

• San Marzano Tomatoes (can)28 oz
• Garlic3 cloves
• Olive Oil3 tbsp
• Saltto taste

• Thick-Cut Bread (sourdough or ciabatta)2 slices
• Garlic Clove, halved1
• Butter1 tbsp
• Parmigiano-Reggiano, finely gratedvery generous
• Basil Oil (or torn fresh basil)to finish

Method

1. Make the meatballs. Combine beef, breadcrumbs, egg, garlic, salt, and pepper. Mix until just combined — don't overwork. Roll into large balls (golf ball size or bigger). Sear in olive oil over medium-high until browned all over.
2. Make the sauce. In the same pan, cook garlic in olive oil until golden. Add crushed tomatoes, season with salt. Simmer 20 minutes. Return meatballs to the sauce and simmer a further 15 minutes until cooked through.
3. Make the garlic crisp. Toast bread in butter in a hot pan until golden on both sides. While still hot, rub the cut side of a garlic clove firmly over the surface.
4. Plate. Ladle meatballs and sauce into a wide bowl. Drizzle basil oil around the sauce. Lean the garlic crisp against the meatballs.
5. Finish. Grate Parmigiano-Reggiano over the top in a generous snow — much more than you think is appropriate. Serve immediately.