Meatballs for Leanne

Last night was the season Finale of Project Runway, featuring a great gal from the YC. To celebrate her win, we had a season finale dinner and drinks viewing party at the house featuring a celebration dinner of Lasagna with Mini Meatballs. This special family recipe serves up the tiniest meatballs tucked into layers of cheese, tomato sauce, and more cheese. Who wouldn't love such a treat? This is definitely a special occasion dish, not because it is difficult to make, more for the time it takes to whip up the miniature meatballs. I recommend using a ceramic lasagna dish just because I used a metal dish last night and the cheese burnt on the bottom, it never seems to do that when I make it in ceramic or coated cast iron dishes. Burnt cheese and all it was still super yummy. We served this up with a green salad and a Pascual Toso Malbec from Argentina. Any leftover meatball mix can be frozen or roll'em up normal size and fry them to be served hot as an antipasto. Seeing as these are all secret Pasulo family recipes that were passed down by watching, the measurements are all estimates, so adjust according to your tastes.

For the Meatballs;
2 pounds ground beef, I tend to choose one of the lean grinds
1 cup grated Parmesan
1/2 cup grated Pecorino Romano
1/2 cup chopped parsley
1/2 cup breadcrumbs
2 whole eggs
2 finely chopped garlic cloves
salt and pepper

1. Mix all the ingredients thoroughly. The mixture should be slightly firm and hold together well.
2. Roll the baby meatballs in your hands and place on to a sheet pan or a plate. Refrigerate until ready to assemble the lasagna. The meatballs should be about the size of a small marble. 3. You will need roughly 100 or so meatballs for a 9x13" pan.

For the Sugo;
1 half white or yellow onion, diced
1 garlic clove, minced
1 bay leaf
glass of red wine
1 can crushed tomatoes
salt and pepper to taste

1. Saute the garlic and onions in olive oil until soft and translucent.
2. Add the glass of red wine and cook until alcohol has evaporated.
3. Add bay leaf and tomatoes, simmer on a medium low heat for about 10 minutes.
4. Add salt and pepper to taste.

For the Lasagna Assembly;
2 balls of Mozzarella, baby mozzarella balls are acceptable too
1 cup Parmesan
2 boxes no boil lasagna noodles

1. Smear one ladle of sauce on the bottom of your 9x13" pan.
2. Place noodles and cover noodles with sauce.
3. Add some meatballs, then torn or sliced mozzarella, and Parmesan.
4. Add another layer of noodle and repeat two more times.
5. On the top coat with sauce , mozzarella, and Parmesan.
6. Cover with foil and bake for one hour at 350F.
7. Remove foil and bake another 30 minutes till bubbly
8. Serve hot with extra Parmesan.

Buon Appetito!
Hooray for Leanne Marshall!