Paul Bunyan Meatballs with Pomodoro e Basilico (Tomato and Basil Sauce)

Paul Bunyan Meatballs with Pomodoro e Basilico

I am told that meatballs and pizza are really a product of American ingenuity. A big hug and kiss to all the Italians who made it their home and gave us these two daily staples!!! "Go big or go home" as they always say. No small little "polpettes" here just huge Paul Bunyan size meat-a-balls the size of your fist.

These meatballs even have a secret ingredient that makes them lighter and less dense than any of their counterparts. Baking powder...yes ...baking powder. The leavening agent in baking powder adds a lightness to the final product since these are baked and not fried. I had first heard about this on a cooking show on the Food Network. I did find this recipe to be deliciously moist, but three things that may have contributed were the fact that the meatballs are baked in the oven AND I did not overwork the meat mixture, which is always crutial AND just their sheer size. Who knows...but I consider this recipe to be a success.

**Grand Meatballs with Tomato-Basil Sauce**

1/4 cup bread crumbs

1 egg, lightly beaten
1 pound ground chuck
1/4 pound mild/sweet Italian sausage, removed from casing
6 tablespoons Parmesan cheese, freshly grated
2 tablespoons Italian parsley, finely chopped

1/2 - 1 teaspoon baking powder
2 tablespoons olive oil
2 garlic cloves, finely chopped

A splash of white wine
1 teaspoon lemon zest
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon black pepper, freshly ground

In a large bowl combine the bread crumbs, egg, ground beef, Italian sausage, Parmesan cheese, parsley, baking powder, olive oil, garlic, wine, lemon zest, Italian seasoning and black pepper. Knead well to incorporate all the ingredients.

Wet your hands and form 8 big meatballs. Lay the meatballs out on a waxed paper covered tray and chill for at least 1 hour. Put the meatballs in a pan or roasting tray and cover with aluminum foil. Cook in a preheated oven for 30 minutes at 375 F. Remove the tin foil during the last 10 minutes of cooking. Serve the big meatballs with an easy, warm tomato-basil sauce.

**Pomodoro e Basilico (Tomato and Basil Sauce)**

1/4 cup extra virgin olive oil

5 garlic cloves, crushed
2 lbs. fresh, ripe plum tomatoes, peeled, seeded and thinly sliced (or use 3 cups of canned, whole tomatoes, with their juice, coarsely chopped)
salt

A splash of white wine
1/4 cup fresh basil leaves, torn by hand into small 1/2 inch pieces
pinch of red pepper flakes

Put all but 1 tablespoon of olive oil and garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle, but doesn't brown. Add the tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil. This will be about 15 minutes depending upon your skillet size. Season with salt.

While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.
When the sauce has reduced, add the torn basil leaves and the red pepper flakes. Cook for 1-2 minutes, then remove from the heat.

When the pasta is cooked al dente, drain and toss with the sauce in the skillet, adding the remaining tablespoon of olive oil.

Serve the big meatballs with warm tomato-basil sauce. One big meatball per person can be served over spaghetti for a delicious and hearty pasta dish. Sprinkle with freshly grated Parmesan cheese.

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