Recipe for Tarbell's Mark's Sunday Meatballs


    Tarbell's Mark's Sunday Meatballs

    2 tablespoons Romano cheese, freshly grated
    1/4 pound ground veal
    1/4 pound ground pork or pork sausage
    2 1/2 white onions, finely chopped
    1/2 cup organic, whole-wheat bread crumbs
    1 tablespoon kosher salt, plus more to taste
    1 pinch ancho chili powder
    1/2 egg yolk
    1 whole egg
    1 slice nitrate-free bacon, chopped
    2 pinches black pepper
    3 tablespoons extra-virgin olive oil
    1 tablespoon Italian parsley, chopped
    3 cloves garlic, chopped
    2 mushrooms, cleaned and finely chopped
    1/2 teaspoon soy sauce
    1/2 teaspoon aged balsamic vinegar
    2 organic tomatoes, chopped
    1 cup spring water
    1 tablespoon chopped fresh oregano

    Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.

    Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil is hot, add the meatballs; sear, then reduce heat and saute.