1. Chop garlic and mix with pork, salt + pepper, mix bread + milk. Combine seasoned meat + bread + milk mixture, and mix by hand for several minutes until homogeneous and firm, and tacky to the touch. Divide mixture into 20–25 equal portions and roll into balls. Place the meatballs on baking sheet and cook at 300°F for 15–20 minutes, till firm and springy (160°F). You want to avoid browning, so check periodically and decrease the oven temperature if needed.
2. Slice onion in half, top to bottom. Reserve one half for another use. Remove the ends of the half you are using and peel the outer layers. Lay the onion flat on the cut side and cut in half, top to bottom. Slice thin against the grain (perpendicular to your previous cuts). Preheat a saucepan with oil and add your onions. Season with salt and stir well to make sure onions are separated and all coated in oil. Sweat onions till fully translucent and nearing pulp-like consistency, adjusting heat as necessary to avoid browning. Once onions have begun to break down, add the garlic and cook briefly till fragrant followed by the oregano. Taste the onions to make sure they are well seasoned before adding the tomatoes. This will ensure a full, deep flavor to the final product. Add the tomatoes. Use a splash of water to rinse the can and add that to the pot. Bring the sauce to a simmer and cook for about 15 minutes at a low simmer. Taste and season with salt as necessary. Allow sauce to cool + blend smooth.
3. In a casserole dish large enough to fit the meatballs in a single layer, spoon enough sauce to cover the bottom. Arrange meatballs in casserole and top with the remaining sauce, cover and bake for 2 hours at 250°F. This is where the magic happens and meatballs and sauce become one.
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