Sure, all balls of meat are delicious by definition. But these meatballs contain four different kinds of meat. And homemade breadcrumbs. And a kind of preserved Italian chile that I’d never heard of but will now use to add a smoky-sweet flavor to everything but my morning coffee
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These meatballs are juicy and tender and somehow fluffy, without falling apart. Even the accompanying sauce is otherworldly. The muscled-up marinara uses San Marzano tomatoes, famous for their bright, fruity flavor, and reserved meatball juices for extra awesomeness.
If you’re going to tackle this recipe, here’s what you need to know: It takes a lot of love (and a few hours in the kitchen) to make a life-changing meatball. Start early. Chop with a buddy if possible to speed things up. Once everything is diced and minced, it might look like a lot of stuff to mix with your 1.5 pounds of meat. Trust the recipe.
But don’t let all that deter you. There are only so many times in life you get to combine this many kinds of meat without ending up with some atrocity like a turducken. Seize the opportunity.
Meatballs
Recipe by David Varley, executive chef of RN74 in Seattle
What you’ll need:
2 Tbsp extra virgin olive oil
½ cup finely diced guanciale or pancetta
10 cloves garlic, minced
1 large Spanish onion, finely diced
1 small fennel bulb, finely diced
2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in
½ cup chopped sundried tomatoes
Salt and pepper, to taste
½ lb. ground pork
½ lb. ground veal
½ lb ground beef
1 ¾ cups fresh breadcrumbs
2 whole eggs
1 cup grated Parmesan cheese
½ cup ricotta cheese
1 bunch parsley, chopped
How to make it:
1. In a medium sauté pan heat the olive oil over medium. Add the guanciale or pancetta and sauté until it begins to brown, about 5 minutes.
2. Add the garlic, onion, fennel, chilies, and sundried tomatoes. Cook until the onions are translucent, stirring frequently, about 10 minutes. Season with salt and pepper, and then transfer the mixture to a bowl. Place the bowl in the fridge until the mixture cools, about 20 minutes.
3. In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix well. In a small, lightly oiled sauté pan, cook a small portion of the meat mixture to taste it. Adjust the seasonings, if necessary. Roll the mixture into 3-ounce meatballs and place each on a parchment-lined pan. Place the sheet in the fridge and chill for at least 2 hours.
4. Preheat oven to 300°F. Place the sheet of meatballs in the oven and cook to an internal temperature of 165°F, about 45 minutes. Allow the meatballs to cool slightly before serving. (If you’re making the sauce recipe below, save any juices.) Makes about 20 large meatballs.
Meatball Sauce
Recipe by David Varley
What you’ll need:
10 cloves garlic, minced
2 large Spanish onions, finely diced
2 Tbsp extra virgin olive oil
1 8-oz can tomato paste
3 28-oz cans San Marzano tomatoes
1 sprig basil
Salt and pepper, to taste
How to make it:
1. In a large pot over medium heat, add the garlic, onions, and olive oil. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes.
2. Stir in the tomato paste, and cook, stirring frequently, until caramelized, about 10 minutes. Add the tomatoes, reserved meatball juices, and the basil sprig. Bring the mixture to a simmer and cook, stirring occasionally, until the tomatoes break down and reach a sauce-like consistency, about 2 hours. Season with salt and pepper.
3. Add the meatballs and simmer until the flavors combine, about 20 minutes. Serve immediately tossed with pasta or with a thick slice of Italian bread. Makes 8 to 10 servings.
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Source : Men’s Health
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