To Meatball Base add:
Zest of 1 lemon
½ cup fresh parsley, chopped
½ cup golden raisins
1 tbsp pine nuts
2 tbsp anchovy paste
1 tsp kosher salt
1. Combine ingredients in a mixing bowl. Mix gently with hands just until the ingredients are well-distributed. Do not overmix. Form the meatballs by rolling between your palms. (They should be about 2 oz each—bigger than a golf ball, smaller than a tennis ball.) Set on a parchment-lined baking sheet and chill for a minimum of 20 minutes, up to an hour.
2. In a cast-iron skillet over medium heat, sear meatballs for 5 minutes. Flip and sear an additional 5 minutes, then carefully transfer to a slowly simmering pot of tomato sauce. Set meatballs into sauce, but don’t overlap. Cover and cook on low heat for 35 minutes.
HOW TO SERVE: Spooned over spaghetti or polenta, or tucked into long sesame-seeded sandwich rolls with smoked provolone.
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