Pepperoni meatballs

Ingredients:

• 280 g beef pulp (cut into pieces)
• 280 g beef or veal pulp (shoulder blade), cut into pieces
• 230 g beef brisket, cut into pieces
• 120 g pork fat, cut into pieces
• 7 slices of white bread, cut into pieces
• 6 cloves of garlic
• Olive oil
• 2 tbsp. Calabrian ground pepper
• 1.5 tsp Calabrian chili paste
• 3.5 tsp fennel seeds
• 1 teaspoon anise seeds
• 3 tsp dried oregano
• 1/4 cup dry red wine
• 3/4 cup cheese ricotta
• 3 large eggs, lightly beaten
• 1 (800g) can cherry tomatoes, mashed
• 1 bunch basilica, separate the leaves and chop
• Salt
• Grated grana padano cheese, for sprinkling

Preparation:

1. Preheat oven to 210°C (415°F). Grease a baking sheet with olive oil and set aside. Combine the meat and bacon in a large bowl. Add the bread, garlic, 1.5 tablespoons of salt, ground pepper, chili paste, fennel seeds, anise seeds, and oregano and mix well. Grind the mixture through a meat grinder. Add the wine, ricotta cheese, and eggs to the minced meat and mix well. (The mixture should be moist and sticky.)
2. Divide the minced meat into 25 portions and form into medium-sized balls. Place the meatballs on a baking sheet and bake for 15-20 minutes. Remove the meatballs from the oven and reduce the temperature to 150°C (300°F).
3. Place the meatballs in a baking dish. Top with crushed tomatoes and pour the marinade over them. Cover with foil and bake until tender, about 1 to 1.5 hours. Sprinkle with basil.
4. Divide the spicy pepperoni meatballs into portions and top with sauce. Sprinkle with Grana Padano cheese. Serve with homemade bread.