Chef Britt Rescigno’s Sexy Meatballs with Sugo

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil.

Total Time: 45 min

Servings: 2–4

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Meatball Ingredients

• 1 medium onion

• 3 cloves of garlic

• 1 16-ounce Pre 95% Lean Ground Beef

• ¼ pound Italian sausage, mild or hot

• 3 eggs

• 2 sprigs of oregano, chopped

• ¼ cup basil, chopped

• 1 teaspoon chili flakes

• ¾ cup pecorino cheese, grated

• ½ cup heavy cream

• ¾ cup panko breadcrumbs

• Parmesan cheese to taste

• Salt to taste

Sugo ingredients:

• 1 large sweet onion

• 5 cloves of garlic

• ½ cup olive oil

• 1 28-ounce can of tomatoes (crushed, Jersey Fresh preferred, or San Marzano)

• 1 bay leaf

• 6-8 leaves of basil, torn

• 2 sprigs of oregano

Sauce

• 1/2 cup red wine

• 2 tablespoons butter

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Instructions

Sugo:

1. In a food processor, process the onion and garlic until chopped fine.

2. Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color.

3. Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the meatballs. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil.

Meatballs:

1. Preheat your oven to 425ºF

2. In a food processor add your onion and garlic, pulse until it is finely chopped.

3. In a large bowl add all your ingredients except your panko, mix well. Then add in your panko and mix just until everything is well combined. Let it sit in your refrigerator to let all the flavors become one, at least a half hour.

4. Meanwhile, heat a small skillet over medium-high heat and add a small amount of oil. Make a small patty with your meat mixture and cook in your skillet until cooked through. This is your tester to make sure you added enough seasoning, adjust with salt and pepper if needed. YUM! Everyone loves a chef snack!

5. Line a baking pan with parchment paper, it’s time to start balling. I like to use a cookie scoop to make my meatballs, that way they are all the same size. Once all your meatballs are made, cook in your oven for 20 minutes or until fully cooked.

6. Plating and serving: Fill a large serving platter with meatballs and spoon your sugo over the top. Garnish with some freshly grated parmesan cheese.