Ingredients
1 1/2 lb. plum tomatoes
2 tbsp. extra-virgin olive oil
1 tbsp. nonpareil capers
1/2 tsp. dried oregano
kosher salt
1/2 c. crustless bread
3 tbsp. milk
1/2 lb. ground pork
1/2 lb. ground beef
1 large egg
2 pitted kalamata olives
1 tbsp. Freshly grated Parmigiano-Reggiano cheese
1 tbsp. minced parsley
Preparation
Step 1In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.Step 2Meanwhile, in a small bowl, cover the bread with the milk. Let stand until the bread has absorbed the milk, about 5 minutes.Step 3In a large bowl, combine the ground pork and beef. Add the milk-soaked bread, egg, olives, cheese, parsley, and 1 teaspoon of salt. Mix well with your hands and shape the mixture into 1 1/2-inch meatballs.Step 4In a large skillet, heat the remaining 1 tablespoon of oil. Add the meatballs and cook over moderately high heat until starting to brown, about 1 minute. Reduce the heat to moderate and cook until browned all over and cooked through, about 8 minutes. Drain the meatballs and transfer to a platter. Pour the hot tomato sauce on top and serve.
