Recipe: Meatballs and tomato sauce

Makes 12 to 15 meatballs.

Note: From Mario Batali.

• 1/4 c. pine nuts

• 4 c. basic tomato sauce (see recipe)

• 3 c. (1/4-in.) cubes of day old bread

• 2 c. whole milk

• 1 1/2 lb. ground beef

• 3 garlic cloves

• 1/2 c. grated pecorino cheese, plus more for serving

• 1/4 c. finely chopped parsley

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• Extra-virgin olive oil, for drizzling

Directions

To toast pine nuts, bake for 8 minutes in a 400-degree oven; set aside.

In a large, heavy-bottomed skillet, bring tomato sauce to a fast simmer.

Put the bread cubes in a medium bowl and pour the milk over. Set aside.

Add the milk-soaked bread cubes to the meat mixture and mix for about 1 minute until it comes together, but still has some texture and moisture.

Form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball. Gently add the meatballs to the sauce and bring to a boil. Lower heat to a simmer and cook for 25 to 30 minutes or until meatballs are cooked through.

Top the meatballs with parsley leaves, freshly grated pecorino and a drizzle of extra-virgin olive oil.

Nutrition information per each of 15 meatballs, with sauce:

Calories217Fat13 g

Saturated fat4 gCalcium140 mg

Protein14 gCholesterol73 mgDietary fiber2 g

Diabetic exchanges per serving: 1 other carb, 2 medium-fat meat, ½ fat.

Makes 4 cups.

• 1/4 c. extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 3 tbsp. chopped fresh thyme leaves, or 1 tbsp. dried

• 1/2 medium carrot, finely shredded

• 2 (28-oz.) cans peeled whole tomatoes, crushed by hand and juices reserved

• Kosher salt to taste

In a 3-quart saucepan, heat the olive oil over medium heat, add the onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes with their juice, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Nutrition information per ¼ cup:

Calories53Fat4 g

Sodium144 mgCarbohydrates5 g

Saturated fat0 gCalcium37 mg