1/8-1/4tspcrushed red pepper flakes, or omit for no heat
2Tbsptomato paste
128-oz. canSan Marzano whole tomatoes, or other good-quality
2Tbsp.fresh basil, chopped
1tsp.salt, plus more as needed
1/2tsp.pepper
2teaspoonsbutter, to finish
For topping:
1/2cupmozzarella cheese, shredded
2-3TablespoonsParmesan, grated
For serving:
Fresh basil, chopped
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Instructions
For the meatballs: Prepare a cast-iron frying pan by wiping with olive oil. Pre-heat oven to 400 ° F.
Place all the meatball ingredients into a medium sized bowl. Mix thoroughly by hand until they are completely combined.
Coat your hands with a bit of olive oil, and using your hands, form mixture into 3 or 4 oz. balls (about golf ball sized). (will make about 8meatballs).
Place formed meatballs into the prepared cast-iron frying pan and place into the pre-heated oven. Bake meatballs for 30 minutes, without moving them around in the pan while they cook.
Start the tomato sauce: In a medium saucepan, heat a splash of extra-virgin olive oil over medium heat. Add onion and cook, stirring, until softened. Add the garlic and crushed red pepper flakes and cook, stirring, for another minute. Add tomato paste and cook, stirring, for about a minute more. Add the canned tomatoes, fresh basil and salt and pepper.
Bring to a boil, then reduce heat to low and allow to simmer until the meatballs are ready.
After the meatballs have baked, remove the frying pan from the oven. Carefully spoon off and discard any fat that has accumulated in the pan, without moving the meatballs around too much. Taste your tomato sauce and add salt and pepper as needed, to taste. Pour the tomato sauce over the meatballs and distribute evenly in the pan. Top with some mozzarella cheese and a bit more Parmesan. Return to the oven and allow to cook a further 20 minutes
Serve as is, with crusty bread and/or a side salad, or spoon over pasta, polenta or spiralized zucchini.