½ cup/120 ml MagicalButter Coconut Oil, plus ⅓ cup/80 ml for cooking the meatballs
1 pound/450 g 90% lean ground beef
1 cup/240 ml Italian-style breadcrumbs
½ pound/225 g 90% lean ground pork
½ pound/225 g 90/10 fresh ground veal (or ground turkey)
½ cup/120 g Pecorino Romano cheese, freshly grated
½ cup/120 ml dry red wine (I use a Chianti or Merlot that I like to drink)
2 tablespoons/30 ml dried Italian herbs
2 tablespoons/30 ml salt
1 tablespoon/15 ml dried basil
1 tablespoon/15 ml granulated garlic
1 teaspoon/5 ml freshly ground pepper
6-8 large garlic cloves, minced
1 large onion, diced
4-5 cups/945-1180 ml Mama’s Marinara Sauce
Place an extra large sauté pan on medium heat for about 45 seconds. Add ½ cup/120 ml of oil, and heat it for 45-60 seconds.
Add onion, salt, and pepper, and cook for 10 minutes, stirring occasionally; add garlic, and cook for 2 minutes, stirring constantly; add dry herbs, and cook for 1 minute, stirring constantly; then add ¼ cup/60 ml wine, and cook for 5 minutes. Remove the pan from heat, and set it aside to cool to room temperature.
In a large bowl, whisk the onion mixture, cheese and egg; then add the meat and breadcrumbs, and mix it in with your hands until everything is completely blended.
Portion the blend into ⅓ cup/80 ml-sized balls, and set them aside until your oil is hot.
Place an extra large sauté pan on medium heat for about 45 seconds. Add ⅓ cup/80 ml of oil, and heat for 45-60 seconds.
Slowly add meatballs one at a time, leaving 1-2 inches of space between them. Do not overcrowd the pan, or you could end up boiling your meatballs. Ouch!
Cook until the meatballs are a rich, golden brown, turning them regularly to prevent them from burning. Set those aside, and repeat the cooking process with the remaining meatballs.
Add the rest of the wine to deglaze the pan, stirring the yummy leftover bits of meat and juice. Then add Mama’s Marinara Sauce, give a quick stir, and carefully place the meatballs into the sauce; cook them for 30 minutes, stirring occasionally.
Add fresh basil, cook your Grandma’s Balls of Meat for another 15 minutes, serve, and enjoy!