Italian Meatballs In Caper-Tomato Sauce

Well I had bought some ground beef and pork for a recipe that would use up some of our left over ham. While the recipe (Carne Fria) called for a full pound of each, I decided to only make half the recipe and was planing to freeze the rest.  Well when I was looking for recipes for tonight's dinner, I found this one in my to try file that would use up that meat. (as my darling would say: Fate?) I have yet to feel really proficient in cooking meatballs, but they do come out ok.  The whole time though, I am thinking, this is not going right. This recipe was very simple.  I didn't like the look of the tomatoes in the produce section, so I used the canned san marzano (sp?) plum tomatoes in place of the fresh.  I think they would have made a superior sauce if they had been really good tomatoes.  This was well received all way round.  My husband was annoyed that he liked the meatballs because he doesn't like olives.  (there are only two in all the meat but its the principle of it for him;)

Italian Meatballs In Caper-Tomato Sauce

1 1/2 lb plum tomatoes,peeled and chopped
2 T  extra-virgin olive oil
1 T  nonpareil capers,drained and chopped
1/2 t  dried oregano
Kosher salt
1/2 c  crustless bread,torn in 1/2-inch pieces
3 T  milk
1/2 lb ground pork
1/2 lb ground beef
1    large egg,lightly beaten
2    pitted kalamata olives minced
1 T  freshly grated Parmigiano-Reggiano-cheese
1 T  minced parsley
[Note: Our Pairing Suggestion   Go with a spicy, cherry-scented
Tuscan red blend.   ]
1. In a blender or food processor, puree the tomatoes. In a saucepan,
heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a
boil. Simmer over moderate heat, stirring, until the sauce starts to
thicken, about 5 minutes. Add the capers and oregano and simmer until
the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep
warm.
2. Meanwhile, in a small bowl, cover the bread with the milk. Let
stand until the bread has absorbed the milk, about 5 minutes.
3. In a large bowl, combine the ground pork and beef. Add the milk-
soaked bread, egg, olives, cheese, parsley and 1 teaspoon of salt. Mix
well with your hands and shape the mixture into 1 1/2-inch meatballs.
4. In a large skillet, heat the remaining 1 tablespoon of oil. Add the
meatballs and cook over moderately high heat until starting to brown,
about 1 minute. Reduce the heat to moderate and cook until browned all
over and cooked through, about 8 minutes. Drain the meatballs and
transfer to a platter. Pour the hot tomato sauce on top and serve.
Make Ahead The uncooked meatballs and the tomato sauce can be
refrigerated separately for up to 2 days. Bring the meatballs to room
temperature before cooking them.


Oh and I wanted to try this bottled dressing (gasp?!); keep in mind I looked at the ingredients and they didn't have anything non food in it.  It is pictured below.  It was very good!