Meatballs and Marinara Sauce



1/2 cup olive oil
2 oz salt pork, thin sliced
3 tbsp minced onion
2 garlic cloves, minced
2 28 oz cans crushed tomatoes
6 basil leaves, torn
dried oregano, salt, and pepper to taste


1 lb ground beef
1 lb ground veal
2 large eggs
1 cup Romano cheese
1 1/2 tbsp parsley, chopped
1 garlic clove, minced
salt and pepper, to taste
2 cups bread crumbs
1 cup olive oil
1 clove garlic, smashed


Heat oil in a pot on medium low, add salt pork. Saute until fat is rendered, about 5 minutes. Remove and discard. Saute onion until translucent and add garlic. Cook until softened. Add tomatoes with juice to pot and boil. Reduce heat to low and simmer until thickened, about 45 minutes. Add basil, oregano, salt, pepper to taste and cook for an extra minute.

While sauce is cooking, make the meatballs. Combine beef and veal in a large bowl and add eggs, cheese, parsley and minced garlic. Add salt and pepper to taste. Add breadcrumbs to the bowl and mix. Carefully add up to 2 cups of water, 1/2 cup at a time until mixture is just moistened. Amount of water required may vary. Shape into small 2 inch meatballs.

Heat oil in a saute pan over medium heat. Add the smashed garlic and saute until lightly browned but be careful not to burn. Discard garlic and add meatballs. Make sure to not crowd them in the pan. Cook until bottoms are browned, about 5-6 minutes and flip. Cook for an additional 5 minutes.Transfer to a paper towel and drain. Add to marinara sauce when finished. Serve with spaghetti.

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