Pork Meatballs with Tomato Sauce

• 3 cups fresh bread crumbs
• 1 3/4 cups whole milk
• 2 1/2 pounds fatty ground pork
• 1/4 cup chopped parsley
• 8 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil, plus more for greasing and drizzling
• 1 large onion, thinly sliced
• 2 teaspoons dried oregano
• Two 28-ounce cans crushed tomatoes
• Freshly grated Grana Padano cheese, for serving

1. In a large bowl, soak the bread crumbs in the milk for 15 minutes.
2. Add the ground pork, parsley, half of the garlic, 1 1/2 tablespoons of salt and 1 teaspoon of pepper; knead gently to combine.
3. Refrigerate for 1 hour.
4. Preheat the oven to 300.
5. Form the meat mixture into 1 1/2-inch balls and arrange them in a lightly oiled roasting pan.
6. Bake for about 30 minutes, until just cooked through.
7. Meanwhile, in a saucepan, heat the 1/3 cup of oil.
8. Add the onion, the remaining garlic and a generous pinch of salt.
9. Cook over moderate heat until the onion is softened, 10 minutes.
10. Add the oregano and cook until fragrant, about 2 minutes.
11. Add the tomatoes and bring to a simmer.
12. Cook over moderately low heat until slightly reduced, about 20 minutes.
13. Transfer to a blender and puree until almost smooth.
14. Season the sauce with salt and pepper.
15. Pour the sauce over the meatballs, cover tightly with foil and bake for 2 hours.
16. Drizzle the meatballs with oil, sprinkle with cheese and serve.

bread crumbs, milk, ground pork, parsley, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, oregano, tomatoes, padano cheese

Taken from www.foodandwine.com/recipes/pork-meatballs-with-tomato-sauce-cocktails-2013 (may not work)