This dish may take a little while to make, but the results are really worth it. Meatballs made with beef, pork, veal and Pecorino Romano are served with a rich tomato sauce.
I use double pork to beef and miss out the veal but the results are great, loved by all the family - 22 Mar 2015
The meatballs for this recipe are fantastic, but the proportions for the sauce are all wrong. There's so much tomato paste, and so little of anything else, that the whole thing ends up tasting like tomato paste. I would go with 30 ounces of paste and 18 ounces of tomato sauce, rather than 48 ounces of paste and no sauce. Also, throw in 2 onions instead of 1, twice as much mushroom, bay leaf, and basil, 6 (or more) garlic cloves, half a cup or so of parsely, and 2 teaspoons each of oregano and thyme. Stand by with some sugar (a tablespoon or two) if you need to cut it further. Also, when the porkchops simmer for 8 hours, they end up tasteless without adding anything to the sauce, so maybe put them in later. If there's less concentrated paste flavor and more other flavors, this sauce would be great. (Again, the meatballs are wonderful.) But as it is, it's not worth 9 hours of your time. (Also, this makes a lot more than 10 servings; I'd guess 15 or 20.) - 09 Jan 2006 (Review from Allrecipes US | Canada)
I made the meatballs only. Although I didn't care for the original recipe, my second batch was fabulous with a few modifications. ***I only used 3/4c. bread crumbs. I used 1/2# sweet Italian pork sausage rather than ground pork and veal. And I used an Italian Herb blend rather than just dried parsley.*** I did simmer them in jarred sauce. Both the meatballs and sauce improved each other! YUM, YUm, Yum, yum! - 24 May 2003 (Review from Allrecipes US | Canada)