Tiny Meatballs: Polpettine

• 3/4 pound ground lean meat (combination veal and pork)
• 1 cup freshly grated bread crumbs
• 2 tablespoons grated pecorino
• 2 tablespoons minced flat-leaf parsley
• 1 garlic clove, sliced
• 1 whole egg
• Salt and pepper
• 1 cup extra-virgin olive oil, plus 2 tablespoons
• 8 drained canned plum tomatoes
• 1 small white onion, peeled and sliced
• 1 tablespoon chopped fresh herbs, such as basil, mint, or oregano

1. Using your hands and working quickly, combine meat, bread crumbs, grated cheese, parsley, garlic, egg, salt, and pepper in a bowl.
2. In a pan with sides tall enough for deep-frying, heat 1 cup oil to 360 degrees F. While the oil is heating, form meat mixture into little balls no more than 3/4-inch in diameter.
3. When oil is hot, add the meatballs, a few at a time, and fry until brown on all sides.
4. As they finish cooking, set aside to drain on paper towels.
5. Gently stew the tomatoes and onion in 2 tablespoons oil in a saucepan over medium heat, crushing tomatoes with a fork as they cook, until most of the liquid has evaporated and the sauce is dense.
6. Taste and add salt, if necessary.
7. Transfer to a food processor or food mill and process briefly to make a smooth puree.
8. Return puree to the pan, add drained meatballs, and let bubble over medium-low heat for 2 to 3 minutes to absorb flavors.
9. Just before serving, stir in fresh herbs.

ground lean meat, freshly grated bread crumbs, pecorino, flatleaf parsley, garlic, egg, salt, extravirgin olive oil, tomatoes, white onion, fresh herbs

Taken from www.foodnetwork.com/recipes/mario-batali/tiny-meatballs-polpettine-recipe.html (may not work)