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Notes
Market Director’s Request: There is something about the meatballs at Fuego that I love. It has always been one of my family’s favorite spots and I thought it would be fun to share the recipe with Dishing readers.
Ingredients
- For the marinara:
- 1/4 cup extra virgin olive oil
- 3 teaspoons chopped garlic
- 1/2 cup finely chopped onions
- 7 ounces tomato paste
- 7 cups crushed tomatoes
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- For the meatballs:
- 2 pounds 80-85% lean ground beef
- 1 pound Italian sausage
- 1 cup chopped prosciutto
- 1/4 cup oregano, dry
- 1/2 cup basil, dry
- 1/2 cup finely chopped red onion
- 1/2 cup mozzarella
- 1 tablespoon chopped garlic
- 1 cup Italian bread crumbs
- 2 eggs
- Grated mozzarella cheese, for serving
- Toasted bread, for serving
Instructions
- In a large pot over medium heat, add the olive oil, then the garlic and onions. Sauté until translucent. Add tomato paste, cook for 1 minute, then add in the crushed tomatoes, salt and pepper. Lower the heat to a simmer, cover and cook for half an hour, with lid slightly ajar. In a large bowl, add all ingredients. Mix well with your hands. Take 1/3 of a cup of meat mixture into your hands and roll into a ball one at a time. Line a large sheet pan, with parchment paper and lightly grease it. Space the meatballs out evenly on the baking sheet. Position a rack in the center of the oven and heat to 350 F on convection setting. Bake for 30 minutes and let rest for 5 minutes.To finish the dish, put four meatballs in a 6-inch-by-6-inch pan. Add 1 cup of marinara to the pan and top with 4 meatballs. Cover with cheese and broil until the cheese is melted and browned slightly.
