Mario Batali Neapolitan Meatballs

• 3 cups day old bread, cut into 1 inch cubes
• 1 1/4 lbs ground beef
• 3 eggs, beaten
• 3 cloves garlic, minced
• 3/4 cup grated pecorino cheese
• 1/4 cup pine nuts, baked for 2 minutes in a 400 degree oven
• 1/4 cup extra virgin olive oil
• 2 1/2 cups basic tomato sauce

1. 1. In a shallow bowl, soak the bread cubes in water to cover for a minute or two
2. 2. Drain the bread cubes and squeeze with your fingers to press out the excess moisture
3. 3. In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, toasted pine nuts
4. 4. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larger than a golf ball
5. 5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking
6. 6. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes
7. 7. Add the tomato sauce and reduce the heat to a simmer
8. 8. Cook all the meatballs for 20-30 minutes

bread, ground beef, eggs, garlic, pecorino cheese, pine nuts, extra virgin olive oil, tomato sauce

Taken from www.epicurious.com/recipes/member/views/mario-batali-neapolitan-meatballs-50123720 (may not work)