Pork, veal and beef meatballs with spicy tomato and ricotta salata:
1/2 lb. ground beef
1/4 lb. each ground pork and veal
1 egg, beaten
1/2 c. bread crumbs, soaked in 1/4 c. milk
1/2 c. grated parmesan cheese
1 tsp. each of fennel seed, fresh chopped rosemary, fresh thyme, dried oregano
1 tbsp. salt and 1 tsp. ground pepper
Combine all ingredients and mix by hand or in stand mixer 2-4 mins. until meat looks tacky. Form golf ball-size rounds and bake on a rimmed baking sheet in preheated 475 degree oven about 10-15 mins. or until juices run clear.
Spicy Tomato Sauce:
1 med. can crushed san marzano tomato
1/2 a reed onion, diced
2 cloves garlic, minced
1 tsp. chili flakes
Salt and pepper to taste
Saute onion and garlic till translucent. Add chili flakes and tomato. Cook 10 mins. on medium-low heat till thick.
Place three meatballs in center of plate, top with a ladleful of tomato. Using a vegetable peeler, add a few shavings of ricotta salata (dry-pressed version of fresh ricotta, can be found at Whole Foods, etc.) to the top.