Public School on Tap, a scholastic-themed gastropub in Los Angeles, aims to deliver “An Education in the Art of Food & Beer.” They can teach you how to make perfect baked meatballs in spicy tomato sauce at home, too. This is a pretty classic pork-and-beef meatball accented with garlic, onion, and parsley, tenderly bound by egg, whole milk, and breadcrumbs. They’re baked in the oven, then finished in the arrabbiata sauce you made in the meanwhile—garlic and chili flakes are what make the rich tomato sauce “angry.” (Make it with imported Italian San Marzano tomatoes if possible; they’re a great pantry staple to keep on hand.) Serve these saucy meatballs over pasta or with grilled bread, and shower with freshly torn basil and large shavings of Parmesan—try shaving it with a vegetable peeler—before digging in.
Note: Meatballs can be made ahead and held, wrapped in plastic, in the refrigerator for 3 days. You can also freeze leftovers for about a month, to reheat for an easy dinner down the line.
The better your tomatoes, the better your sauce—so buy imported Italian San Marzano tomatoes if you can. But whatever kind you buy, even if they're the supermarket brand, make sure they're whole, as those tend to be higher quality across the board. Cento is another well-liked Italian label.Buy Now ›
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