Barbacco'S Polpette Meatballs

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   1. Preheat oven to 350 degrees.

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   2. Whisk eggs and milk together in a large bowl. Add breadcrumbs and let sit for 10 minutes.

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   3. Add ground pork and remaining ingredients to the bowl, and mix thoroughly.

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   4. Heat some olive oil in a saute pan over medium heat.

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   5. Form a 1-ounce meat patty, and fry in pan until cooked through. Taste the meat and adjust seasoning if necessary.

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   6. Roll out the rest of the meat by hand into 21/2-ounce meatballs (makes about 12). Place on a paper-lined sheet pan.

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   7. Brown meatballs in olive oil over medium heat (they should still be raw in the center). Work in batches and don't crowd the pan.

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   8. Place the meatballs in a single layer in a baking dish, and cover halfway with heated tomato sauce.

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   9. Bake until done, about 25 minutes.

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    10. Serve over sauteed greens, soft polenta, or pasta. Top with grated Parmesan.

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    For tomato sauce:

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    1. In a 3-quart saucepan, heat the olive oil over medium heat.

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    2. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

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    3. Add carrot and cook 5 minutes more, until the carrot is quite soft.

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    4. Add the tomatoes and juice, and bring to a boil, stirring often.

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    5. Lower the heat and simmer for 30 minutes, until slightly thickened.

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    6. Add basil.

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    7. Season with salt and keep warm.

No additional tips available.