Grandma'S Sicilian Meatballs In A Spicy Tomato Sauce

• For the meatballs:
• 2 slices stale white bread, crusts removed and roughly chopped
• 1/3 cup milk
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon dried, crushed Calabrian chili
• 1/2 teaspoon fennel seed
• 2 pounds ground beef
• 1/3 cup rendered beef fat
• 1 cup Pecorino Romana, grated
• 1/2 cup Grana Padano, grated
• 1/4 cup unseasoned breadcrumbs
• For the sauce:
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 fresh red chili (Birdseye or similar), stem and seeds removed and finely chopped
• 1 teaspoon dried, crushed Calabrian chili
• 48 ounces tomato passata
• 2 teaspoons kosher salt, or more as needed

1. Make the meatball mixture: Add the bread to a medium bowl and pour the milk over top. Soak for 15 minutes, then tip off any excess milk. Add soaked bread to a food processor along with the parsley and a pinch of salt, and pulse until a smooth paste forms. Set aside.
2. Add 1 1/2 teaspoons salt, Calabrian chili, fennel seeds, and 1/4 teaspoon black pepper to a spice grinder and grind until a fine powder forms.
3. Line the bottom of a large baking dish with parchment paper. Using a large mixing bow, add the ground beef, beef fat, Pecorino, Grana Padano, soaked bread mixture, ground spices, and bread crumbs. Gently mix with your hands until fully combined. Roll meat mixture into 1-inch balls and arrange in a single layer in the prepared baking dish. Cover and refrigerate for at least 5 hours, or up to overnight.
4. Make the sauce: Heat the olive oil in a large saucepan set over medium-low heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 6 to 8 minutes. Add the garlic, fresh chili, and dried Calabrian chili; cook, stirring often, until fragrant, about 2 to 3 minutes.
5. Add the tomato passata and salt; bring to a boil, then lower the heat to low, cover the pan, and simmer, stirring occasionally, until thickened, about 2 hours.
6. Cook the meatballs: Preheat the oven to 250u0b0 F (take the baking dish out of the refrigerator and let rest at room temperature while the oven preheats). Transfer the baking dish to the oven and bake until meatballs are firm enough to handle, but still rare on the inside, about 20 minutes. Gently transfer the meatballs to the sauce. Cover and simmer, gently stirring once or twice, until cooked through, about 20 minutes. Taste, and add more salt, if needed. Serve hot.

white bread, milk, parsley, kosher salt, freshly ground black pepper, calabrian chili, fennel seed, ground beef, pecorino romana, breadcrumbs, extravirgin olive oil, white onion, garlic, red chili, calabrian chili, tomato passata, kosher salt

Taken from food52.com/recipes/78057-grandma-s-sicilian-meatballs-in-a-spicy-tomato-sauce (may not work)