Calabrian Meatballs

cooking.nytimes.com

Randy Kepple

subheading: For the Sauce:

10 fresh basil leaves

½ cup extra-virgin olive oil

2 garlic cloves, peeled and lightly smashed

1 teaspoon red-pepper flakes (optional)

2 (28-ounce) cans crushed tomatoes (8 cups)

2 tablespoons tomato paste

1 tablespoon kosher salt (such as Diamond Crystal)

1 teaspoon freshly ground black pepper

subheading: For the Meatballs:

½ pound ground pork

½ pound ground veal

½ pound ground beef (preferably 15-percent fat)

1 cup finely grated Pecorino Romano cheese, plus more for serving

1 cup seasoned Italian bread crumbs

½ cup whole milk

½ cup tomato sauce (reserved from recipe above), cooled

2 large eggs, beaten

1 tablespoon chopped fresh parsley leaves (optional)

1 tablespoon kosher salt (such as Diamond Crystal)

1 teaspoon freshly ground black pepper

Directions at cooking.nytimes.com

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