SERVES 4 FOR 2 DINNERS
- 1/4 cup (60ml) extra-virgin olive oil, plus more for frying
- 1 small yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup (150g) peeled chopped tomato
- 1/2 cup (60g) diced zucchini
- 1 clove garlic, minced
- 1 pound (450g) ground beef (85% lean)
- 1 pound (450g) ground veal
- 1/2 cup (50g) grated Parmesan
- 1/3 cup (35g) dry bread crumbs
- 1 egg, lightly beaten
1 Warm the olive oil in a skillet over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Add the tomatoes, zucchini, garlic, and a few more pinches of salt. Cook until the vegetables have collapsed and most of the juices have cooked off, 8 to 10 minutes. Let cool.
2 Combine the beef and veal in a large bowl. Add the Parmesan, bread crumbs, egg, the cooled vegetables, and some salt and pepper and gently work everything together using the tips of your fingers or two forks. Do not overmix. The mixture will be quite soft. Fry a small piece of the mixture, taste, and adjust the seasoning.
3 Shape the meat into 1 ½-inch (4cm) balls. Cover and refrigerate them for at least 15 minutes and up to 24 hours.
4 Heat ¼ inch (6mm) olive oil in a large skillet with high sides over medium heat. Working in batches, add the meatballs, being careful not to crowd them. Cook on all sides until browned, then cover the pan and lower the heat to finish cooking, 6 to 8 minutes total. The meatballs may lose their shape and collapse a little as they cook— this is okay! Transfer them to paper towels to drain. Cook the remaining meatballs, adding more oil as needed. Refrigerate the cooked meatballs for up to 5 days.
5 The day of: Put half of the meatballs in a covered dish and warm in a 300 ° F (150 ° C) oven for about 20 minutes or in a pot of your favorite sauce.