WineLovers Discussion Group

Does anyone have a nice Italian meatball recipe? Meatballs were mentioned often in a recent thread and I'd like to make them to use up a classic tomato sauce Liz made recently. I haven't had meatballs in years.

What I make are quite simple. 1 1/2 lbs. each of ground beef and pork, 2 eggs, 1 cup bread crumbs, 1 medium onion, minced, 1 Tbsp salt, 1/2 tsp pepper. I mix it all together and form into golf ball size balls. I then cook them for about an hour, in a pot of sauce on simmer.

Just so I'm clear, Howie: You cook the meatballs in the sauce, not separately first?

Jon,

I recently tried the recipe for Bolognese Meatballs from The Meatball Shop, a super trendy casual New York eatery. Loved them!

Re technique, it probably depends on the cook and the sauce. I know many friends who just drop the raw meatballs into their sauce as Howie might, where because it kind of sets the shape I personally have the best success pre-cooking the meatballs (layer them in a baking dish, pop that into the oven for 20-30 minutes depending on how large I made them.

I'll dig up that recipe for you to consider (I don't have their book, but it's floating about the internet.)

MEATBALLS:

3/4 lb Ground veal
3/4 lb Ground pork
1/2 lb Ground beef
1 C Fresh soft bread crumbs
3/4 C Beef stock or bullion
1/2 C Chopped Italian broad leaf parsley
1 tsp Minced garlic
1 tsp Salt
3/4 tsp Black pepper
1/2 tsp Granulated garlic (garlic powder)
2 Eggs

Soak the bread crumbs in the stock and add everything else. Mix together well with hands in large bowl, cover with wax paper, and refrigerate at least an hour. Form into 20 meat balls with OO on your hands for final shapping. Bake them in meatball rack in a 400 degree oven for 20 minutes. Add to tomato sauce and simmer in sauce for at least thirty additional minutes.

Our favorites are from Patsy's Restaurant in NY. They are so tender and delicious.
The only deviation I make is that I put them on a broiler pan and bake them instead of frying.

PATSY'S MEATBALLS
Serves 10 to 12

* 3/4 cup fresh breadcrumbs
* 6 tablespoons whole milk
* 2 tablespoons extra-virgin olive oil
* 2 medium onions, finely chopped
* 6 cloves garlic, finely chopped
* 1 1/2 pounds ground veal
* 1 1/2 pounds ground pork
* 3 large, whole eggs, lightly beaten
* 3 large egg yolks, lightly beaten
* 3 tablespoons finely chopped fresh flat-leaf parsley
* 3 tablespoons finely chopped fresh oregano
* 1 1/2 cups freshly grated Parmesan cheese
* Coarse salt and freshly ground pepper
* Dried breadcrumbs, for work surface
* Olive oil, for frying

Directions

1. Place breadcrumbs in a small bowl. Drizzle the milk over and let
stand until absorbed.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add
the onion and garlic; cook until translucent, about 3 minutes. Set
aside.

3. Place the ground meats in a large bowl. Add breadcrumb mixture to
meats along with the reserved onion and garlic, whole eggs, yolks,
parsley, oregano, and cheese. Season with salt and pepper. Using your
hands, mix until just combined.

4. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball
mixture into a thin strip, about 12 inches long; repeat 3 more times.
Line strips next to one another; sprinkle with breadcrumbs. Cut strips
into 1-inch lengths. Repeat process with remaining meat mixture.

5. Working in batches, transfer 1-inch pieces to a large sieve;
sprinkle lightly with breadcrumbs to prevent sticking. Toss until
pieces become round and form meatballs.

6. Lightly coat the bottom of a large skillet with olive oil; set over
medium-high heat. Working in batches, cook meatballs until browned and
cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking
sheet to drain. Repeat with additional oil and remaining meatballs.

Recipe from: http://www.patsys.com/recipes-detail.php?id=203

Jon Peterson wrote:Just so I'm clear, Howie: You cook the meatballs in the sauce, not separately first?

Yes - I cook the meatballs IN the sauce, not separately.

Thanks, Howie. And thanks Jenise, Carl and Carrie, too. Jenise, I'll look for The Meatball Shop online. I have some Brunello asking to be opened.

We went to a friend's house last night and ate a wonderful Bolognese paired with a Valpolicella Superiore Ripasso (perfect combo!). That was the first Bolognese I've ever had and gosh it was good - the fellow's mom was Italian (she came to Holland for the love of a Dutchman, bless her). So, this idea of Bolognese Meatballs, baked, really intrigues me...especially with the cold, wet, and windy weather we're getting now. After a bit of googling, I found the Meatball Shop's recipe, via the Tonight Show. Definitely going to make this next week!
http://www.nbc.com/the-tonight-show/the-tonight-show/recipe---bolognese-balls/
cheers, Bonnie

Bonnie in Holland wrote:We went to a friend's house last night and ate a wonderful Bolognese paired with a Valpolicella Superiore Ripasso (perfect combo!). That was the first Bolognese I've ever had and gosh it was good - the fellow's mom was Italian (she came to Holland for the love of a Dutchman, bless her). So, this idea of Bolognese Meatballs, baked, really intrigues me...especially with the cold, wet, and windy weather we're getting now. After a bit of googling, I found the Meatball Shop's recipe, via the Tonight Show. Definitely going to make this next week!
http://www.nbc.com/the-tonight-show/the-tonight-show/recipe---bolognese-balls/
cheers, Bonnie

Thanks for posting that Bonnie. Those Buffalo Chicken balls sound pretty good too! Yum! (I've saved the link. )

Carrie L. wrote:Thanks for posting that Bonnie. Those Buffalo Chicken balls sound pretty good too! Yum! (I've saved the link. )

Yup! I saved it too. A bit of blue cheese dressing for dipping would work.

Lots of good recipes/mixtures out there... but I just can't imagine not browning them in a bit of olive oil before plunking them into the sauce.

Sear equals more flavor, no?

By cooking in the sauce, without browning, the sauce penetrates the outside of the meatballs, thus = more flavor, no? Next time you make them, put a few raw ones in the sauce for comparison (they will be softer).