Italian Meatballs In Caper-Tomato Sauce

• 1 1/2 pounds plum tomatoes, peeled and chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon nonpareil capers, drained and chopped
• 1/2 teaspoon dried oregano
• Kosher salt
• 1/2 cup crustless bread, torn into 1/2-inch pieces
• 3 tablespoons milk
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 large egg, lightly beaten
• 2 pitted kalamata olives, minced
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon minced parsley

1. In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.
2. Meanwhile, in a small bowl, cover the bread with the milk. Let stand until the bread has absorbed the milk, about 5 minutes.
3. In a large bowl, combine the ground pork and beef. Add the milk-soaked bread, egg, olives, cheese, parsley and 1 teaspoon of salt. Mix well with your hands and shape the mixture into 1 1/2-inch meatballs.
4. In a large skillet, heat the remaining 1 tablespoon of oil. Add the meatballs and cook over moderately high heat until starting to brown, about 1 minute. Reduce the heat to moderate and cook until browned all over and cooked through, about 8 minutes. Drain the meatballs and transfer to a platter. Pour the hot tomato sauce on top and serve.

tomatoes, extravirgin olive oil, nonpareil capers, oregano, kosher salt, bread, milk, ground pork, ground beef, egg, olives, cheese, parsley

Taken from www.myrecipes.com/recipe/italian-meatballs-tomato-sauce (may not work)