-
1
To prepare sauce: in bowl of a food processor, combine onion, garlic, celery, carrot and lemon zest.
-
2
Process until minced.
-
3
Place large saucepan or flameproof casserole over medium-low heat, and add oil and butter.
-
4
Add minced vegetables and salt to taste.
-
5
Saute gently until softened but not browned, about 10 minutes.
-
6
Add sugar, passata and 2 cups water.
-
7
Cover, and simmer 15 minutes.
-
8
Add milk, and cook, uncovered, 15 minutes more.
-
9
Meanwhile, begin preparing meatballs.
-
10
To prepare meatballs: in a large bowl, combine ground turkey, ground pork, bread crumbs, garlic and egg; mix well.
-
11
Add pecorino, basil, and salt and pepper to taste.
-
12
Mix until thoroughly blended.
-
13
Line a large baking sheet with plastic wrap.
-
14
Dampen hands with cold water, and roll rounded teaspoonfuls of meatball mixture, placing meatballs on sheet; there should be about 80.
-
15
Add meatballs to simmering sauce, shaking pan gently to make room as they are dropped in; do not stir.
-
16
Simmer, partly covered, until meat is cooked through, 20 to 25 minutes.
-
17
To serve, transfer meatballs and sauce to a serving bowl, and sprinkle with pine nuts and whole basil leaves.
-
18
Serve, if desired, with cooked rice, garnishing each serving with more pine nuts and chopped basil.
