Goat Cheese Stuffed Meatballs with San Marzano Tomato Sauce

                                                                                     Meatballs                Serves 4-5

2# ground beef*grass fed hormone free etc... happy cows taste better * may also replace with dark turkey meat mmm
4 tbsp fresh bread crumbs * or dried - place 1 slice torn up fresh or stale bread in blender
1 1/2 tsp sea salt
1/3 tsp fresh ground black pepper
2 garlic clove minced
1 tbsp italian parsley chopped
1 farm egg* organic free range

Method
In medium size bowl combine all the ingredients. Mix well with your hands until it is smooth in texture (*the egg is mixed in). Form balls to your desired size ( sometimes i like big balls, sometimes i like them small ;) Place meatballs on a sheet pan or plate press with your thumb to make an indent then place in the fridge.

Meanwhile take a log of fresh goat cheese* may substitute with any cheese you like buffalo mozzarella would also be a good choice
Cut into tsp sizes * doesn't have to be perfect just eye it out then roll into little balls remove meat from fridge place the cheese balls in the center and wrap meat over to cover then roll to shape back into balls again
* if using a hard cheese cut into little cubes, just make sure the size you are doing will fit in the middle of your meatball with a good amount of meat left to wrap around it. (cooking is just common sense anyone can do it )

In large heavy bottomed sauce pot heat 3 tbsp olive oil on med- high heat wait till oil is hot then gently place meatballs in the oil. Sear to golden brown on all sides about 3-4 min then remove, place on plate or sheet pan. Turn oil down to low heat now its time for the sauce....

San Marzano Tomato Sauce

1 small onion- finely chopped * i used a sweet yellow but any kind works
parsley stems-whats left over from what you chopped earlier
1 bay leaf -fresh or dried
2 sprig fresh oregano or 1/2 tsp dried*i use mexican oregano from my garden
1 cup red wine* what ever i didn't finish drinking last night
2 cans san marzano tomatoes - pureed* i highly recommend buying this type of canned tomato it makes a huge difference in your sauces flavor, yes they are a bit more expensive but worth the extra $1 or so

Method
Add the diced onion to the olive oil and on low heat gently cook until translucent about 15 min. Then add in the herbs and wine, reduce wine by half then add in canned tomatoes. Season with 2 tsp sea salt and some fresh ground black pepper then simmer gently for about 20-30 minutes or until sauce has thickened slightly. Now place meatballs in the pot covering with sauce and gently cook for a further 10 minutes. * if sauce becomes too thick thin out with a touch of water
*Make your sauce how you like it, if you want a thicker sauce then cook it longer before adding the meat balls

adjust seasoning with salt and pepper as desired if you find the sauce a touch bitter add 1 tsp cane sugar

Serve over any type of pasta, beans, farro or lentils or by itself with garlic bread would also be good.
I like to toss my pasta etc with a good extra virgin olive oil, fresh spinach or arugula sometimes i will use sauteed chard or kale then top with my sauce. I love Malibu Olive Oil Company for a good local olive oil
http://www.malibuolivecompany.com/

Enjoy!