Summer Meatballs

Ingredients

For the sauce:

• 1 onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 stalk celery, trimmed
• 1 carrot, peeled and roughly chopped
• Finely grated zest of 1/2 lemon
• 3 tablespoons olive oil
• 1 tablespoon butter
• Salt
• 1 teaspoon sugar
• 3 cups passata (available at specialty food markets) or puréed canned tomatoes
• ½ cup milk

For the meatballs:

• ½ pound ground turkey
• ½ pound ground pork
• 3 tablespoons fresh bread crumbs
• 1 garlic clove, peeled and minced
• 1 large egg, lightly beaten
• ½ cup freshly grated pecorino Romano
• ½ cup finely chopped basil leaves
• Salt and freshly ground black pepper

For the garnish:

• ¼ cup toasted pine nuts
• ½ cup chopped basil leaves
• 4 to 5 whole basil leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    419 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 23 grams protein; 102 milligrams cholesterol; 680 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. To prepare sauce: in bowl of a food processor, combine onion, garlic, celery, carrot and lemon zest. Process until minced. Place large saucepan or flameproof casserole over medium-low heat, and add oil and butter. Add minced vegetables and salt to taste. Sauté gently until softened but not browned, about 10 minutes.
2. Add sugar, passata and 2 cups water. Cover, and simmer 15 minutes. Add milk, and cook, uncovered, 15 minutes more. Meanwhile, begin preparing meatballs.
3. To prepare meatballs: in a large bowl, combine ground turkey, ground pork, bread crumbs, garlic and egg; mix well. Add pecorino, basil, and salt and pepper to taste. Mix until thoroughly blended.
4. Line a large baking sheet with plastic wrap. Dampen hands with cold water, and roll rounded teaspoonfuls of meatball mixture, placing meatballs on sheet; there should be about 80. Add meatballs to simmering sauce, shaking pan gently to make room as they are dropped in; do not stir. Simmer, partly covered, until meat is cooked through, 20 to 25 minutes.
5. To serve, transfer meatballs and sauce to a serving bowl, and sprinkle with pine nuts and whole basil leaves. Serve, if desired, with cooked rice, garnishing each serving with more pine nuts and chopped basil.

1 hour 15 minutes