Grilled Italian Meatballs | Sonoma-Cutrer Vineyards

Ingredients

• 1 lb ground chuck
• 1/2 lb ground pork
• 3/4 c fresh bread crumbs
• 2 large eggs, lightly beaten
• 1/3 c grated Parmesan
• 1/3 c grated Pecorino Romano
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1/4 tsp red pepper flakes
• Kosher salt to taste
• Freshly ground black pepper
• Olive oil
• Marinara sauce, for dipping
• 4 tbsp extra-virgin olive oil (for the Marinara sauce)
• 1 small yellow onion, dice (for the Marinara sauce)
• 3 large cloves garlic, peeled and chopped (for the Marinara sauce)
• 8 anchovy fillets packed in oil, drained and chopped (for the Marinara sauce)
• 2 cans (28 oz each) whole peeled tomatoes (for the Marinara sauce)
• 2 tsp dried oregano (for the Marinara sauce)
• 2 c chicken of vegetable stock or water (for the Marinara sauce)
• Salt to taste (for the Marinara sauce)
• Freshly ground black pepper to taste (for the Marinara sauce)