Spinach Meatballs with Roasted Tomato Sauce

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Meatballs:

1/2 lb fresh ground lamb

1/2 lb fresh ground sirloin

1/2 lb fresh ground pork

2 garlic cloves, crushed

3 slices sourdough bread

1 cup fresh spinach, finely chopped

1/2 red onion, finely chopped

1/3 cup fresh parsley, chopped

1 cup freshly grated parmesan cheese

1/2 cup milk

3 tablespoons extra virgin olive oil (plus extra)

2 tablespoons pesto

Sea salt and black pepper

Soak bread in milk.

Add one tablespoon of olive oil to a large deep sided skillet on medium heat. When oil is hot, add garlic and onions. Saute until onions is soft. Set aside to cool. 

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet.

Preheat oven to 400 F.

Bake meatballs for 30 minutes or until crispy and brown.

Roasted Tomato Sauce:

12 large Roma tomatoes, cut in half

2 heads fresh garlic

Extra virgin olive oil

Balsamic Vinegar

3 tablespoons fresh parsley, chopped (plus extra)

1/4 cup fresh basil leaves, chopped finely

sea salt and black pepper

Preheat oven to 425F.

Cut a thin slice off each head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil and balsamic vinegar. Season with salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft and golden (about 1 hour). During the last 30 minutes of cooking, on a prepared baking sheet, toss tomatoes in extra virgin olive oil and arrange in a single layer. Season with salt and black pepper. Drizzle with balsamic vinegar. Sprinkle with fresh parsley and bake until soft and caramelized.

Squeeze out flesh of the roasted garlic, add to a blender with the rest of the ingredients. Drizzle in two tablespoons of olive oil. Season with sea salt and black pepper. Blend to your desired consistency.

Serve over meatballs and spaghetti with fresh artisan bread on the side.

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