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Pasta with Sun Gold Tomatoes. New York City's Italian impresario Mario Batali likes to use Sun Gold tomatoes—a sweet, slightly tannic variety of cherry tomato—to make this dish. Any good.

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If you want to have a real-life Mario Batali sighting, don't head to one of his restaurants. Head to Eataly, the chef's massive Italian specialty foods store in NYC, at 9 a.m. on a Monday morning.

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Makes 12-15 meatballs. 4 cups basic tomato sauce. 3 cups of 1/4-inch cubes of day old bread. 2 cups whole milk. 1 1/2 pounds ground beef. 3 eggs. 3 garlic cloves

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In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, marjoram, garlic, pecorino, pine nuts, currants, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each.

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1. Make the croutons: Cut the bread into 1/4-inch squares. Lightly toast in the oven until golden brown. Set aside to cool. 2. Soak the croutons in milk until completely saturated to make a panade.

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Directions. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.

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In a large mixing bowl, combine beef, sausage, veal, eggs, onions, garlic, parmesan, a pinch of salt, and the panade. Mix, using your hands, until evenly combined. Portion into 3 1/2 ounce meatballs. 5. Heat a wide skillet over high heat. Coat the bottom of the pan with the neutral oil, and heat until shimmering.

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Let them sit for a minute or two. After soaking, drain the breadcrumbs and gently squeeze them to press out the excess moisture. In a large mixing bowl, combine the breadcrumbs, marjoram, ground pork, beef, beaten eggs, garlic, pecorino cheese, parsley, pine nuts salt, and pepper. Use your hands for an even mix.

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With your hands wet, form the mixture into 12-15 meatballs, each slightly larger than a golf ball. In a large, high-sided saute pan, add the tomato sauce and bring to a simmer. Add the meatballs to the sauce and bring to a simmer. Cook the meatballs over medium-low heat for 30 minutes. Serve with more grated Pecorino Romano cheese on top.

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Mario Batali: The Chew Tortellini and Meatball Timpano Recipe Directions. Preheat oven to 350 degrees. Start by making the besciamella sauce. Melt the butter in a large Dutch oven and then add the flour. Stir until the mixture has a nice wet sand-like texture. Add the milk, nutmeg, and salt and bring to a boil.

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In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes. Add the tomato sauce and reduce the heat to a simmer. Cook all the meatballs for 30 minutes.

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Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough. Add 2 tablespoon olive oil to a 12-inch oven safe skillet and heat over medium heat. Using a 2 tablespoon scoop, portion out a meatball and roll it into a ball. Place the meatball into the skillet.

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In a shallow bowl, soak the bread cubes in water to cover for a minute or two. Drain the bread cubes and squeeze with your fingers to press out excess moisture. In a large bowl, combine the bread.

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Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. In a clean pan add the tomato sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes and serve.

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Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2.

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Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.