-
1
Heat a large soup pot over medium-high heat.
-
2
Add the olive oil and heat for 1 minute.
-
3
When the oil is hot, add the bacon and render.
-
4
When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic.
-
5
Add a pinch of salt and saute vegetables to a light brown.
-
6
Add rosemary and brown sugar and stir.
-
7
Add Chianti and vinegar to pot, stir and bring to boil.
-
8
Add the tomato paste, chipotles in adobo, and the chopped tomatoes.
-
9
Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
-
10
In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper.
-
11
Add 1/2 cup of water.
-
12
Knead the water into the meat mixture with your hands.
-
13
Knead and roll meatballs into about 1 1/2-inch balls.
-
14
Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
-
15
Turn heat to medium, and steam for 35 minutes.
-
16
Using a slotted spoon, remove the meatballs from the pan.
-
17
Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy.
-
18
Serve on top of Grilled Spaghetti.
-
19
Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.
