{Wicked Good} Italian Meatballs

• 1/2 loaf of Italian, French or sourdough bread, sliced
• 1/2 cup olive oil
• 4 cloves garlic, lightly smashed (split but still whole)
• 4 fresh basil leaves, whole
• 1 shallot, finely minced
• 1/4 cup fresh Greek oregano leaves, whole
• Kosher salt and freshly cracked black pepper to taste
• 1/2 cup fresh flat leaf parsley
• 1 pound lean ground beef, preferably grass-fed
• 1 anchovy fillet, smashed into a paste
• Seasoned Breadcrumbs {made with ingredients above}
• 1 egg, lightly beaten
• olive oil for frying
• 2 (28 ounce) cans San Marzano Crushed Tomatoes
• 2 cloves garlic, minced
• Kosher salt and freshly cracked black pepper to taste

1. Make the breadcrumbs:rnPlace the slices of bread in a food processor and whirl until they resemble large breadcrumbs, no larger than 1/4". Set aside.rnrnHeat the olive oil in a large skillet on low heat. Add the garlic to the warm oil and cook for one minute. Increase the heat to medium and toast the garlic in the pan until lightly golden. Add the oregano, basil and shallots and cook until wilted and aromatic. Adjust heat as needed to prevent the garlic from burning.rnrnAdd the breadcrumbs to the pan and gently toss or stir to coat with the olive oil mixture. Toast the bread crumbs in the pan over medium heat until golden brown. Add salt and pepper to taste. Remove from heat and allow to cool for 10 minutes.rnrnReturn the seasoned breadcrumbs back to the food processor, adding everything from the pan, including the herbs and garlic to the food processor bowl. Add the fresh parsley and pulse until the garlic and herbs are well chopped and combined. Set aside.
2. Make the meatballs:rnPlace the ground beef in a large mixing bowl. Add the smashed anchovy, seasoned breadcrumbs and egg. Mix with a fork until well combined and moist.rnrnRoll a handful of the mixture into a 1 1/2" ball and place on a baking sheet or tray. Repeat until all of the meat mixture is used. Place the tray of meatballs into the fridge for 20 minutes to firm up.rnrnHeat a large, wide stock pot on medium heat with enough olive oil to coat the bottom of the pan. Add the meatballs to the pan, in a single layer, without crowding. Allow the meatballs to sear and brown on the first side in the oil, and then gently turn the meatballs to cook another side. Some of the meatballs may stick, so use a flexible spatula or spoon to nudge the meatball from underneath. Repeat until all sides have been seared and browned, and have a well-formed crust on the outside of the meat. If the pan is not wide enough to cook all of the meatballs at once, sear the meatballs in batches.
3. Make the tomato sauce:rnAdd the garlic to the pan and gently stir, without breaking the meatballs. Add the San Marzano tomatoes, cover the post and slowly bring the sauce to a simmer. Reduce the heat to a low simmer, shift the lid to allow steam to escape, and cook for 30 minutes. Add salt and pepper to taste. Carefully stir without breaking the meatballs, and adjust the seasoning as needed.rnrnCover the pot, lid ajar, and continue to simmer for 2 hours. The sauce will reduce and thicken. Adjust seasoning as needed.
4. To store, separate the meatballs and sauce, and store in a glass or ceramic container for up to 7 days. (plastic containers can transfer other flavors and odors into the meatballs and sauce)
5. Meatballs without sauce:rnIf you'd like to freeze the meatballs without sauce, or use them in another way without tomato sauce, simmer fried meatballs in low sodium chicken stock until cooked through. Store meatballs, without liquid, in a glass or ceramic container for up to 7 days.

italian, olive oil, garlic, fresh basil, shallot, oregano, kosher salt, flat leaf parsley, ground beef, anchovy fillet, breadcrumbs, egg, olive oil, tomatoes, garlic, kosher salt

Taken from food52.com/recipes/6227-wicked-good-italian-meatballs (may not work)