Ingredients
The following ingredients have 4 Servings
- 2 1/2 Spanish white onions
- finely chopped
- 1 3/4 cups olive oil
- 1/4 cup salt
- 2 tablespoons black pepper
- 3 beef short rib bones
- 3 pork neck bones
- 4 quarts canned peeled tomatoes
- preferably Tuttorosa or Redpack
- 1 56-ounce can tomato purée
- preferably Suzy Bell
- 4 cups unseasoned bread crumbs or store-bought
- 2 cups grated Pecorino
- 2 cups Cooked Sauce
- 1 cup olive oil
- 1/4 cup salt
- 1 bunch fresh flat-leaf parsley
- leaves and stems chopped
- 1/4 cup chopped pignoli nuts
- 3 tablespoons chopped garlic
- 2 tablespoons black pepper
- 1 cup Secret Breadcrumbs or 4 slices white bread soaked in water
- 1 pound ground beef
- 1 pound ground pork
- 3 large eggs
- 1 cup grated pecorino
- 1 1/2 teaspoons salt
- Black pepper
- 6 garlic cloves
- chopped
- 6 sprigs fresh flat-leaf parsley
- leaves and stems chopped
- 1 recipe Cooked Sauce
- For the Meatball Rolls: 1 fresh
- store-bought pizza dough
- roughly 24-ounces or your favorite pizza dough recipe
- 16 Grandma's meatballs
- cut into wedges
- 4 cups cooked tomato sauce
- 1/4 pound all-purpose flour
- 2 cups olive oil
- 3 cups Polly-O whole milk mozzarella cheese
- cut into 1-inch cubes
- 2 cups grated Pecorino Romano cheese
- 1/2 cup sesame seeds
Instruction
- Preheat the oven to 425°F
- For the sauce, in a large saucepot, combine the onions, olive oil, salt, and pepper and cook over medium heat until the onions brown
- Add the bones and turn the heat down to low
- Allow the bones to render for about 15 minutes while stirring occasionally
- In a large bowl, crush the peeled tomatoes by hand until they have a chunky consistency
- Add the crushed tomatoes and tomato purée to the pot and simmer for 2 hours, stirring every 5 minutes
- Like we said, it’s a labor of love
- For the breadcrumbs, in a large bowl, toss all the ingredients together and combine well
- These’ll keep, covered, in the fridge for about a week
- For the meatballs, Preheat the oven to 350°F
- Line a rimmed baking pan with aluminum foil
- Combine all the ingredients except the cooked sauce in a large bowl and mix with your hands, being careful not to overmix
- If the mixture is too dry, add water in 1/4-cup increments
- Roll the mixture into golf ball–size balls or ovals and place them in the lined baking pan
- Add 1/4 cup water to the pan and carefully transfer to the oven
- Bake for 1 hour, or until the meatballs are golden brown
- Remove and set aside
- To make the rolls, place dough on a clean, flat, dry surface and stretch out evenly, using flour liberally to help spread the dough
- You may use a rolling pin to spread the dough
- Once the dough is round and roughly 16- to 18-inches in diameter, use a pizza wheel cutter to cut the round-shaped dough in 4 quarters
- You should achieve 4 triangle-shaped doughs
- Fill each piece with 16 meatball wedges along with 1 cup of cooked tomato sauce and 3/4 cup of Polly-O mozzarella cheese
- Sprinkle a generous handful of Pecorino Romano cheese to top
- Roll each dough up while keeping all of the ingredients inside of the dough
- In a large baking pan, add 1 cup of olive oil to bottom then place 4 meatball rolls on the pan
- Cover the top of the meatball rolls with olive oil then sprinkle tops with a generous amount of sesame seeds
- Place the rolls in the oven and bake until golden brown, about 12-15 minutes
- Remove and cool before serving
