Dora Ricci's Tiny Meatballs

• 1 pound ground veal, or a combination of ground veal and ground pork
• 1 cup freshly grated bread crumbs
• 2 tablespoons grated pecorino cheese
• 2 tablespoons minced parsley
• 1 clove garlic, finely minced
• 1 egg
• 1 1/2 to 2 cups extra-virgin olive oil
• 1 small white onion, peeled and sliced thinly
• 8 canned plum tomatoes, drained
• Salt and freshly ground black pepper to taste
• 1 tablespoon minced fresh herbs, like basil, mint or oregano, or a combination

1. Combine the meat, bread crumbs, cheese, parsley, garlic and egg in a bowl, but do not overmix.
2. In a pan, heat all but two tablespoons of the oil to 370 degrees.
3. Meanwhile, form the meat mixture into little balls, no more than about of an inch in diameter.
4. When the oil is hot, fry a few at a time until they are brown on all sides and then drain them on paper towels.
5. In a saute pan, soften the onion in the remaining oil for 5 minutes.
6. Add the tomatoes and use a fork to smash them, continuing to cook until the sauce is thick, about 7 minutes.
7. Season with salt and pepper to taste.
8. Puree the sauce in a food processor.
9. Return to the pan, add the meatballs and let them bubble gently over medium-low heat for 3 mintues.
10. Just before serving, stir in the fresh herbs.

ground veal, freshly grated bread crumbs, pecorino cheese, parsley, clove garlic, egg, extravirgin olive oil, white onion, tomatoes, salt, fresh herbs

Taken from cooking.nytimes.com/recipes/7223 (may not work)