Ingredients Beef Ground Beef Square Meatballs with Pomodoro Sauce 5.0 (1) 1 Review For a better sear, Stefan Bowers of Battalion in San Antonio, Texas presses his meatball mixture into a rectangle and then cuts it into squares, instead of rolling into a ball. Slideshow: More Meatball Recipes By Stefan Bowers Published on May 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Phoebe Melnick / Food & Wine Yield: 4 to 6 Ingredients SAUCE: 1/4 cup extra-virgin olive oil 1/4 small onion, finely chopped 4 minced garlic cloves 1/2 teaspoon crushed red pepper 4 basil sprigs, plus chopped leaves for garnish One 15 ounce can crushed tomatoes 1 teaspoon sugar 1 teaspoon red wine vinegar Kosher salt MEATBALLS: 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 3/4 cup shredded Parmigiano-Reggiano, plus more for garnish 1 cup shredded Asiago cheese 1 cup shredded mozzarella 1/2 onion, finely chopped 4 minced garlic cloves 1/2 cup dried breadcrumbs 2 large eggs 1/2 cup packed finely chopped parsley 1 tablespoon finely chopped oregano Juice and zest of 1 lemon 1 tablespoon of kosher salt Pepper 2 tablespoons extra-virgin olive oil Directions Make the sauce In a medium saucepan, heat the olive oil. Add the onion and cook over moderate heat until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the basil, tomatoes and sugar and simmer until thickened slightly, about 15 minutes. Add the vinegar and season with salt. Keep warm. Make the meatballs Line a small rimmed baking sheet with parchment paper. In a large bowl and using your hands, combine all of the ingredients except for the olive oil. Scrape the meat onto the baking sheet and press into a 9-by-13 inch single layer. Refrigerate for 20 minutes. Cut the ground meat into 2-by-2 inch squares. In a large nonstick pan, heat the olive oil. Cook the “meatballs”, turning once, until they are a deep brown and just cooked through, about 10 minutes. To serve, place a spoonful of the pomodoro sauce in 4 shallow bowls. Top with meatballs and garnish with chopped basil and more parmesan. Rate it Print