JUMBO BALLS RECIPES

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

Steps:

• Place 1 stick unsalted butter and 1/4 cup shortening in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until mostly melted with just a few clumps of butter or shortening remaining, about 1 minute. Stir until completely melted.
• Place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon white pepper in a medium bowl and whisk to combine.
• Add 2/3 cup packed light brown sugar, 1/3 cup honey, and 1/2 teaspoon vanilla extract to the bowl with the melted butter and shortening and whisk until smooth. Add 1 large egg and whisk until smooth. Add the flour mixture and fold with a flexible spatula until just combined (the dough will be quite soft). Cover the bowl and refrigerate until firm enough to scoop, about 30 minutes.
• Line a baking sheet with parchment paper. Place 1/2 cup white sparkling sugar in a small, shallow bowl. Scoop the dough out into 9 (1/4-cup) portions and roll each portion into a ball. Roll each ball in the sugar and place on the baking sheet, spacing them evenly apart. Cover the baking sheet tightly with plastic wrap and refrigerate overnight. Cover the bowl of sugar with plastic wrap and set aside at room temperature.
• Arrange a rack in the middle of the oven and heat the oven to 350ºF.
• Uncover the dough balls and sugar. Roll the cookie balls in the sugar again and return to the baking sheet. Bake for 9 minutes. Rotate the baking sheet and bake until the cookies crack and the centers are browned, 6 to 8 minutes more. Let cool completely on the baking sheet.