Name: Beef and Mortadella Meatballs in Tomato Sauce
Yield: 4 Servings
Ingredients: ¼ cup olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; ½ cup tomato paste; 1 28-oz. can crushed tomatoes; 1 cup heavy cream; 1 teaspoon kosher salt, plus more; Freshly ground black pepper; 1 pound ground beef, preferably chuck; ½ pound mortadella, cut into ¼" pieces; 2 large eggs; ⅓ cup fine fresh breadcrumbs; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh oregano; Grated Grana Padano cheese (for serving)

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Levi Mandel

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

Recipe notes