10 May 2011

Oh my meatballs

Dang guys...I made meatballs tonight and they were INCREDIBLE. Restaurant good. I would, for sure, order these a second (or third) time if I ate them somewhere other than my house...extra bonus!?!? They are easy to make and now are my go-to meatball. Everyone needs one, right? I think Emily Post wrote about it at some point in her life.

If you don't eat meat, I understand, well I don't but I respect it and I'm really thankful that I love veggies too. But, I'm not sure I get it...back to the main objective here...meatballs. The reason these might be so good is that they are from 'the Frankies Spuntino's' cookbook. I'm sure I've talked about this before...Rory's sister (my future sister-in-law!!!) gave me this book for Christmas and it's awesome. It's so great. If you are as much of an Italian food fan as I am, you might do yourself a favor and go buy this cookbook. Seriously.

So, I didn't follow the recipe to the T because I didn't have everything I was supposed to, and if I'm 100% honest...I don't know how I feel about raisins in meatballs. Here's my version of the Frank's meatballs. Enjoy 'em!! (oh, and if you want the original recipe email me and I will get it to you!)

Jordan's version of the Frankie Spuntino Meatball
Makes about 15 meatballs; 4 servings

2 slices of wheat bread (about 1 packed cup)
1 pound ground beef
2 garlic cloves, minced
A hardy handful of chopped flat-leaf parsley
Almost 1/4 cup grated Pecorino Romano, plus more for serving
A hardy handful of chopped walnuts
20 turns on your pepper grinder
2 large eggs
1/4 cup dried bread crumbs
Tomato sauce (you can make your own or use store bought, I used TJ's marinara)

How Ta Do It

First, heat your oven too 325 degrees. Then put the bread in a bowl and cover with water. Let sit for about a minute or so. Pour out the water and squeeze out as much water as you can, then crumble and rip into small pieces. (by the way...this is one of those use your hands and get dirty kinds of recipes!)

Next, in the same bowl combine all the remaining ingredients (sans the tomato sauce). The original recipe said to combine them in the order listed, however, I added the meat right before the eggs. The whole mixture should be moist wet, not sloppy wet so your breadcumbs may very...you might need more, you might need less.

Shape the meatballs in your hands to a little bigger than a golf ball size.  Space these puppies evenly on a baking sheet. You may want to line the baking sheet with parchment paper or something similar...I ended up with a messy pan. Bake them for 25 to 30 minutes, I only baked for 25 minutes. The meatballs should be firm yet still juicy and gently yielding when they are cooked through. (Feel free, at this point, to let these guys cool and pop them in the freezer for some later date.)

Meanwhile, heat whatever tomato sauce you have choose in a sauté pan large enough to accommodate all the meatballs.

Dump the meatballs into the pan, simmer for about 10 minutes (original recipe calls for 30...I was way too hungry.) you want to make sure that they have had the opportunity to mingle with the sauce.

Serve the meatballs 3 to a person with a generous helping of sauce AND cheese! Yum. I ate 4 and had asparagus and a poached egg...I like food. Please try these and let me know what you think!!

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