Italian Meatballs in Caper-Tomato Sauce

Ingredients

• 0.5 cup bread crustless
• 1 tablespoon nonpareil capers drained chopped
• 1 large eggs lightly beaten
• 0.5 pound ground beef 
• 0.5 pound ground pork 
• 2  kalamata olives minced pitted
• 30 servings kosher salt 
• 3 tablespoons milk 
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 1 tablespoon parmigiano-reggiano cheese freshly grated
• 1 tablespoon parsley minced
• 1.5 pounds plum tomatoes peeled chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender

Directions

1. In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil.
2. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes.
3. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.
4. Meanwhile, in a small bowl, cover the bread with the milk.
5. Let stand until the bread has absorbed the milk, about 5 minutes.
6. In a large bowl, combine the ground pork and beef.
7. Add the milk-soaked bread, egg, olives, cheese, parsley and 1 teaspoon of salt.
8. Mix well with your hands and shape the mixture into 1 1/2-inch meatballs.
9. In a large skillet, heat the remaining 1 tablespoon of oil.
10. 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.
11. Drain the meatballs and transfer to a platter.
12. Pour the hot tomato sauce on top and serve.