My mom requested that I publish this recipe. I'm only publishing the portion for the meatballs (slightly tweaked from the original), not the sauce. I didn't use the Cheesemonger Book's sauce recipe anyway as I have my own recipe which I prefer for that. (If you're interested in the sauce recipe, just let me know and I'll post that as well. I'm just saving myself time and effort by not posting it now because I doubt anybody is interested in it.) So here are the meatballs:
Ingredients:
8 oz stale baguette or other bread, sliced
1/2 cup fresh basil, chopped
1 lb ground beef
1 lb ground pork
1 cup grated Pecorino Romano cheese (or you can use Parmesan if you want)
2 eggs, beaten
1 tsp salt
Freshly cracked black pepper
Buffalo Mozzarella, cut into smallish chunks
Preparation:
Quickly submerge the bread slices in enough cold water to thoroughly soak them, then squeeze dry. Tear the hydrated bread into small pieces and place in a large mixing bowl. Add the basil, beef, pork, pecorino, eggs, salt, and a few grindings of pepper. Mix together with clean hands.
Form the mixture into twenty small patties, 2 in in diameter. Lay a piece of the mozzarella on each patty and then mold the meat mixture around the cheese to form meatballs. The meatballs can be prepared to this point up to a day ahead.
To Assemble the Dish:
Heat up your sauce.
Use an oven-proof dish large enough to hold all of the meatballs and sauce. Start by putting the meatballs into the dish and baking in the oven at 350 degrees until the meatballs are thoroughly cooked. Then add the heated sauce and put back in the oven for 10 - 15 more minutes.
During this time prepare pasta if you are planning on serving the meatballs on pasta.
Remove the dish from the oven and serve over pasta with some grated pecorino or parmesan cheese over the top. This should be served hot with plenty of sauce.
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