Even if you didn’t grow up with an Italian grandmother whose meatballs were transcendental, sitting down to a plate of juicy meatballs oozing with cheese and slathered in a light tomato sauce probably makes your mouth water. After a long day at the office, treat your significant other to this dish, and they’ll owe you big time.  

Yield: 4 servings

Cook pancetta in a nonstick sauté pan on medium heat until fat is rendered and pancetta is crispy. Remove pancetta from pan and drain on paper towels.  Remove all but 1 tablespoon fat from pan. Reduce heat to medium-low, and add onions. Season with salt and pepper. Cook until onions are soft and translucent, about 10 minutes. Add garlic, and cook 1 minute.

Add onions, garlic, pancetta, breadcrumbs, and cheese to a medium bowl. Mix well. Add veal and gently mix until combined. Roll mixture into 1 1/2-inch balls.

Preheat oven to 375˚F. In a large nonstick sauté pan on medium heat, melt butter. Add meatballs and cook until they are brown on all sides. Remove from pan and place in a large baking dish.

Add tomatoes and basil to the bowl of a food processor fitted with a metal blade. Purée until smooth, about 1 minute. Season with salt and pepper.  Add sauce to baking dish. Place 1 slice of mozzarella on top of each meatball.

Bake meatballs 8–10 minutes until cheese has melted and meatballs are just cooked through.