Mama Conceta's Meatballs

Portion/Serving:

420 Meatballs of 2 oz. each

Notes

20	lbs.	Kurobuta pork butt, boneless (keep fat on)
15	lbs.	Veal Shoulder, Boneless (roast cut, silver skin off)
35	ea.	Eggs
8	bunches	Rapini: Broccoli Rabe, Finely Chopped
10	cloves	Garlic
5	tbsp.	Calabria Peppers, Chopped
3	loaves	Pullman White Bread (crust off)
6	c.	Parmesano Reggiano
3	c.	Pecorino Romano, Grated
6	cans	Strip Peeled Tomatoes (Saporito)
2	c.	Garlic Cloves, Smashed
		Nutmeg
		Kosher salt
		Black Pepper
		Basil

Cut Pork Butt and Veal Shoulder in long Strips, place in a sheet pan add seasoning (Salt, Pepper) and grind 2 times.
Blanch Rapini in boiling salted water until tender.
In a large pan sauté the Rapini with smashed garlic cloves, chopped Calabria peppers and a cup of olive oil.
Chop roughly and set aside.
Soak white bread in water for 5 minutes after that squeeze water out and put in a bowl with the ground pork, beaten eggs, Rapini, parmesan, pecorino.
Mix by hand until all ingredients are well combined.
Chill for at least 30 minutes.
Shape the meatballs about 2 oz. each. Sauté in canola oil until just browned.
To make the sauce blend the tomatoes until smooth
In a large stainless pot brown the garlic in olive oil
Add the tomato puree. Let simmer for about 10-15 minutes. Add the meatballs, basil, salt and pepper to taste and continue to simmer until the balls are tender and the sauce is slightly thickened and not watery. Add water if necessary.