Ingredients:

• *Recipe Courtesy of Mami Camilla Cooking School*
• For the meatballs: Preheat the oven to 375 degrees. In a large mixing bowl combine 1 lb. of lean ground beef and 1 lb. of ground pork; along with 1/2 cup of chopped Italian parsley, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1 cup of breadcrumbs, 1/2 cup of grated parmesan cheese, and 4 whole eggs. Mix with your hands until well combined. For the mixture into 2-inch meatballs. Place the meatballs on an oiled baking sheet and bake until browned and cooked through. Place the cooked meatballs in the large pan with the tomato sauce and and cook for an additional 10 minutes. Serve the meatballs in the tomato sauce with a side of escarole.
• For the tomato sauce:
• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 small yellow onion, chopped
• 1200 grams canned Italian peeled tomatoes, crushed
• 1 tablespoon
• 1 teaspoon sugar
• ¼ cup fresh basil, chopped
• In a saucepan heat oil over high heat until hot, about 1 minute. Add garlic and onion; sauté 1 minute. Add crushed tomatoes, basil, salt and sugar; stir well. Cook over medium heat for 25 minutes.
• For the escarole: Blanch the escarole in salted, boiling water for 2 minutes; drain. In a large saute pan heat 1/2 cup of olive oil over medium-high heat; add 2 garlic cloves (thinly sliced) along with the drained escarole, 2 Tablespoons of capers, 1/4 cup of sliced green olives, 2 Tablespoons off pine nuts, and 1/4 cup of golden raisins to the olive oil. Saute for 5 minutes to allow the flavors to come together. Season with salt and pepper to taste. (Serve with chili oil or crushed red pepper flakes for a bit of heat, if desired.)