Large Italian-style cheese meatballs

Ingredients:

Meatballs

• Extra-virgin olive oil, for greasing
• 3 1/2 cups stale Italian bread slices (about a quarter loaf)
• 1 cup whole milk
• 2 large eggs
• 0.9 kg ground beef
• 1 small bunch parsley, chopped (about 1 cup)
• 0.5 tbsp. grated parmesan
• 1 clove of garlic, grated
• 0.5 tsp red pepper flakes
• 4 mini mozzarella balls (bocconcini)

Sauce

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 - 0.5 tsp red pepper flakes
• 1 can (800 g) of canned pureed tomatoes
• 3-4 sprigs of basil + chopped leaves for serving
• Ricotta, for serving

Preparation:

1. Prepare the meatballs:

   
   Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil. Process the bread in a food processor until coarse crumbs form. Transfer to a small bowl, add the milk, and let soak for a while. Lightly beat the eggs in a large bowl, then add the ground beef, parsley, Parmesan, garlic, 1 teaspoon of salt, and red pepper flakes; mix with your hands to evenly distribute the ingredients. Add the bread and milk mixture and mix again (do not pack the ground beef too tightly).
2. Wet your hands and form the meatballs into 4 large balls. Make an indentation in the center of each meatball with your thumb and insert a mozzarella ball into it, then close the opening. Place the meatballs on the prepared baking sheet and bake until golden brown and firm, 25-30 minutes.

3. Meanwhile, prepare the sauce:

   
   Heat the olive oil in a large, deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, basil sprigs, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer until thickened, about 30 minutes.
4. Remove the meatballs from the oven and add them to the pan, spooning the sauce over them. Continue cooking, basting the meatballs occasionally, until cooked through, about 6 minutes. Serve with ricotta and chopped basil.
5. You can form the meatballs a day in advance; cover and refrigerate until ready to cook.