So me and djm were talking about meatballs on the St. Patrick's thread, but since they're not Irish, I'm starting this. I had said " I can't tell you how many recipes/techniques I've tried. I'm looking for something tender but that doesn't fall apart. I've deep fried, baked, pan fried, cooked only in sauce. Used different meat blends, bread, panko, grated cheese, raw and cooked onions. Today I'm trying a recipe from Milk Street for large Neapolitan meatballs with a good deal of bread in them. We'll see :)"
So I made the Neapolitan meatballs and sauce tonight. Loved it. I think it's now my go-to meatball recipe. I understand that not everyone is looking for the same thing in a meatball as I am. Anyway, here's the recipe.
Ingredients
4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
1 LARGE YELLOW ONION, FINELY CHOPPED
KOSHER SALT AND GROUND BLACK PEPPER
6 MEDIUM GARLIC CLOVES, FINELY GRATED
11/2 TEASPOONS RED PEPPER FLAKES, DIVIDED
61/2 OUNCES (21/2 CUPS) PANKO BREADCRUMBS (OR 3 1/4 CUPS BREAD)
3 OUNCES PECORINO ROMANO CHEESE, 2 OUNCES FINELY GRATED (1 CUP), 1 OUNCE AS A CHUNK, PLUS MORE GRATED, TO SERVE
1 LARGE EGG, PLUS 1 LARGE EGG YOLK, BEATEN TOGETHER
11/2 POUNDS 90 PERCENT LEAN GROUND BEEF
2 28-OUNCE CANS WHOLE PEELED TOMATOES
6-8 LARGE BASIL LEAVES
Directions
Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 teaspoon pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
In a medium bowl, combine the panko and 1¼ cups water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 tablespoons oil, 1½ teaspoons salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogenous.
Using a ½-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, transferring the puree to a large bowl. Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.
Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.
Tip: Don't be shy about mixing the panko-meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. Your hands are the best tools for this. Don't bake the meatballs without first allowing them to chill for 15 to 20 minutes; this helps them hold their shape. And after baking, make sure to let the meatballs rest for about 10 minutes before adding them to the sauce; if the timing is off and the sauce is ready before the meatballs have rested, simply remove the pot from the heat and let it wait.
The bread you use will affect the moistness of the mix. I used a cheap white bread and cut off just the straight line crust. My mix seemed a little too wet for me, so I added 1/4 panko and another 4 oz. beef. I used a 1/2 cup measure for the meatballs, but it gave me 11, so I added a little to 8 meatballs and turned it into 9.
Haha. Me too.
I don't. Veal is expensive without adding a lot and pork, I find, makes it tougher. JMHO
You should know me better than that, lol. I do food, not movies :)
Did you freeze any for me? :) For myself, I feel like the ingredients are more important than the cooking technique, based on many near misses
I read that long recipe above and my first thought was, "What, no mustard?"
Nothing matters more than meatballs
We'll give her a 3rd round draft pick and a provisional 4th in '22 for the recipe
Quote:
But, my mind really went directly to the Bill Murray movie. It's one of my favorites from my childhood.
I read that long recipe above and my first thought was, "What, no mustard?"
Really, I left out the mustard. My bad. Add 1/4 tsp of mustard of choice. If making on game day, use yellow mustard
yeah, at times I've soaked in both water and milk/cream
I roast garlic on oil and squeeze out the sweet garlic paste out and use in the mixture
That garlic oil is also used
Fresh basil and parsley are added
parmesan cheese (which means little additional salt)
I grind the red pepper flakes to bring out the flavor
I soak bread in milk and mix that in with the meat instead of bread crumbs
Meat balls are fried in some of that garlic oil just to get the exterior a little brown (Not until cooked completely through)
Then, they are added to the pot where they will fully cook in my sauce.
I roast garlic on oil and squeeze out the sweet garlic paste out and use in the mixture
That garlic oil is also used
Fresh basil and parsley are added
parmesan cheese (which means little additional salt)
I grind the red pepper flakes to bring out the flavor
I soak bread in milk and mix that in with the meat instead of bread crumbs
Meat balls are fried in some of that garlic oil just to get the exterior a little brown (Not until cooked completely through)
Then, they are added to the pot where they will fully cook in my sauce.
Would love to try your sauce Eric!
Oddly enough, I just made meatballs (the meat, panade, and flavorings mix) last night and refrigerated overnight, and then formed the balls and baked them this morning. Totally different concept of meatballs, made from 93/7 ground turkey, for ultimately placement and simmering in a tagine of various root vegetables, squashes, and peas.
Since the ultimate dish is Moroccan inspired, the main spicing in the mix was Ras-el-hanut, a very aromatic ground spice blend.
Other times I'll use Asian five spice, or garam marsala spice blend, along with nutmeg and a pinch of ground cloves and cinnamon.
In Italian inspired meatballs, I like anise or fennel seed and a good hit of Italian herbs blend (marjoram, thyme, oregano, rosemary, etc.)
My mom's old trick, using a dry onion soup mix pkg instead of fresh or cooked onions, works darn well, too. Last night I used a one ounce pkg of dried onion soup mix to flavor 2.5 lbs of ground turkey. It made 40ish 2 inch diameter meatballs.
The eggs, I use one egg per pound of flesh. That works fine for lightening without bothering to add a seperated egg yolk.
Oddly enough, I just made meatballs (the meat, panade, and flavorings mix) last night and refrigerated overnight, and then formed the balls and baked them this morning. Totally different concept of meatballs, made from 93/7 ground turkey, for ultimately placement and simmering in a tagine of various root vegetables, squashes, and peas.
Since the ultimate dish is Moroccan inspired, the main spicing in the mix was Ras-el-hanut, a very aromatic ground spice blend.
Other times I'll use Asian five spice, or garam marsala spice blend, along with nutmeg and a pinch of ground cloves and cinnamon.
In Italian inspired meatballs, I like anise or fennel seed and a good hit of Italian herbs blend (marjoram, thyme, oregano, rosemary, etc.)
My mom's old trick, using a dry onion soup mix pkg instead of fresh or cooked onions, works darn well, too. Last night I used a one ounce pkg of dried onion soup mix to flavor 2.5 lbs of ground turkey. It made 40ish 2 inch diameter meatballs.
Hey, JJ. Those are some great flavoring ideas. Thanks. As you say, we may be looking at different objective texture-wise. I'm looking for the fine line between tender and falling apart. You seem to prefer meatier and more substantial. This recipe does have a lot of bread in it, but it came out tasting meaty, not bready. I'm making a chicken burger later in the week. I've made it before, I think it's a Giada recipe. Ground chicken with rosemary-mayo mixed into it. It comes out really moist and you have to be careful with it to keep it together, but delicious. The rest of the rosemary mayo goes on top when it's finished.
I roast garlic on oil and squeeze out the sweet garlic paste out and use in the mixture
That garlic oil is also used
Fresh basil and parsley are added
parmesan cheese (which means little additional salt)
I grind the red pepper flakes to bring out the flavor
I soak bread in milk and mix that in with the meat instead of bread crumbs
Meat balls are fried in some of that garlic oil just to get the exterior a little brown (Not until cooked completely through)
Then, they are added to the pot where they will fully cook in my sauce.
Actually, you're method doesn't look that different. I personally find pan frying meatballs to be a pain in the butt, having to continually roll them over to get all sides done. I'd rather bake them in the oven or dump them in the deep fryer. But I'm not really sure I prefer the outsides crisped up. I sometimes make drop meatballs, just putting them into the sauce raw
This is a bit sideways, but I made an absolutely awesome roast rack of lamb recently. It's cryovac packed lamb from Oz, and the entire "trick" to having it perfectly flavored and super tender is to wait at least a week after buying it, before cooking it.
Let it come to room temp before roasting, then 22-25 minutes in a preheated 425° F oven. Perfect medium rare.
This is a bit sideways, but I made an absolutely awesome roast rack of lamb recently. It's cryovac packed lamb from Oz, and the entire "trick" to having it perfectly flavored and super tender is to wait at least a week after buying it, before cooking it.
Let it come to room temp before roasting, then 22-25 minutes in a preheated 425° F oven. Perfect medium rare.
We love rack of lamb. I always find it cryovaced, and the expiration date is like months out, so letting it hang out a week is no problem. I sometimes roast, sometimes sous vide and sear. Do you coat yours with anything, or serve it with a sauce. I usually go mustard/mayo coating when I roast.
I fry mine and 3-4 turns and directly into the sauce to finish.
Breadcrumbs are critical.
Three ground meats. Pork, veal and beef.
Fried and then baked. I actually love them as much without sauce as with. Crispy and delicious.
She thinks she makes the best in the world. I wouldn't argue.
every few years i see a thread like this and divulge this, one of the greatest secrets in the world.
Then to cook, we bake and then broil/fry. And they are golfball sized or slightly smaller.
My pet peeve is going to a place and getting a meatball that is the size of a softball. That's just circular meatloaf
My main differentiator is I go heavy handed on the red wine. I like the meatballs to be softer/moist, so I put enough red wine in until the meat feels like it's soft and nothing is sticking.
Meatballs with Ricotta - ( New Window )
I do this as well.
The meat selection is really just preference.
Mine I use ground chuck 80/20, Veal, Ground pork and make my own sausage with red chili, garlic, toasted ground fennel seeds, basil. I have always found it easier and cheaper for that matter making my own and seasoning the entire dish myself rather than adding a premade product like sausage.
I add basil, Italian parsley, garlic, oregano, parmesan cheese and ground Calabrian chili peppers (we like spicy food) S&P and 1 egg per pound of meat. Another key is don't over mix the meat I use a 12 qt mixing bowl just for these type things avoid using a kitchen aid or similar items that will beat it to death and turn into a pate.
I pan fry mine then add them to my sauce.
Thanks, SM. Just went through my recipes and saw this one for chicken meatballs with ricotta from Michael Symon which I think I'll try soon. I believe you can do a substitution on the meat choice if you want, and don't have to use grill. Also found one from American Test Kitchens which uses gelatin, which should be moist also.
Link - ( New Window )
Quote:
Maybe I just prefer a "meatier tasting" meatball, but most of the time I would prefer to moisten and mash my panade in a triple or quadruple reduced stock - or if bot available I'd make a way overly richbroth with the water and Better than Bullion beef stock paste concentrate.
Oddly enough, I just made meatballs (the meat, panade, and flavorings mix) last night and refrigerated overnight, and then formed the balls and baked them this morning. Totally different concept of meatballs, made from 93/7 ground turkey, for ultimately placement and simmering in a tagine of various root vegetables, squashes, and peas.
Since the ultimate dish is Moroccan inspired, the main spicing in the mix was Ras-el-hanut, a very aromatic ground spice blend.
Other times I'll use Asian five spice, or garam marsala spice blend, along with nutmeg and a pinch of ground cloves and cinnamon.
In Italian inspired meatballs, I like anise or fennel seed and a good hit of Italian herbs blend (marjoram, thyme, oregano, rosemary, etc.)
My mom's old trick, using a dry onion soup mix pkg instead of fresh or cooked onions, works darn well, too. Last night I used a one ounce pkg of dried onion soup mix to flavor 2.5 lbs of ground turkey. It made 40ish 2 inch diameter meatballs.
Hey, JJ. Those are some great flavoring ideas. Thanks. As you say, we may be looking at different objective texture-wise. I'm looking for the fine line between tender and falling apart. You seem to prefer meatier and more substantial. This recipe does have a lot of bread in it, but it came out tasting meaty, not bready. I'm making a chicken burger later in the week. I've made it before, I think it's a Giada recipe. Ground chicken with rosemary-mayo mixed into it. It comes out really moist and you have to be careful with it to keep it together, but delicious. The rest of the rosemary mayo goes on top when it's finished.
I was taught to make meatballs by a Sicilian family. The ratio of meat to bread was almost one to one. It makes fantastic meatballs. The bread soaks up all the juices and they are light, moist and flavorful. When you roast them there is almost no fat lost to the bottom of the pan.
Greek meatballs for example often contain lamb, Middle Eastern meatballs may contain lamb or goat with beef, but rarely veal and NEVER pork, and are often flavored with cinnamon and/or cumin and fresh parsley or parsley and coriander (cilsntro) mixed.
Bill re the rack of lamb coatings I've tried many, but have come to a very simple "best" preparation. As noted previously age the lamb at least one week post purchase in its original cryovac wrapping. Wash well in cold water and pat dry thoroughly with paper towel before prepping for roasting.
1) Cut pocket slits between each rib and insert a thin sliver of garlic in each pocket. One medium clove of garlic peeled and cut into thin strips is more than enough for a single 9 bone rack.
2) With 1-2 tsp of evoo, coat the whole rack with a thin film of oil.
3) Season liberally with your choice of ground spice blends. (I vary with my mood and side dish options among Chinese 5 spice, garam masala, and ras-el-hanut.)
(Be careful before the next steps if your spice blend already contains salt or pepper.)
4) Coat further with fresh ground pepper and salt.
5) Roast, fat side up, bones down. Does not require turning.
If I was grilling the rack, I might wrap the whole thing in copious branches of fresh thyme or rosemary - but I have found over time that grilling enrobed in a waft of fresh herbs works far better with a leg of lamb or any other large cot of meat that requires an hour or more of grilling or roasting, rather than on a small cut like a rack with its +/- 20 minute cooking time.
I've and tried recipes that encoat the rack with a mustard laced paste - sounds like a good idea in theory - but I find the flavor of a good rack (US, Aussie, Kiwi, French or Greek lamb) to be at the same time too delicate for mustard, and too flavorfull and aromatic for mustard at the same time, if that makes sense.
Middle eastern lamb is another story altogether with an extremely pungent aroma of its own as a starting point. Nothing "delicate" about it!
very subtle...made me chuckle.
I used some boxed breadcrumbs (don't hate) and while the mix smelled great, they came out dense and dry.
I'm guessing the milk and bread (not dry crumbs) helps add moisture?
I only found her about a year or two ago, but I really like many of her recipes. Here's the one I think you're referring to.
Ingredients
Meatballs
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
2 large eggs, beaten
1 teaspoon ground oregano
1/2 cup chopped parsley
2 cups bread crumbs
1 tablespoon kosher salt
Sauce
1/4 cup extra-virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons kosher salt, plus more as needed
2 fresh bay leaves
1/2 teaspoon peperoncino
3 (28-ounce) cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 lb. spaghetti
Directions
It calls for three types of meat but a combination of any two or even one will work as well. It freezes well, but is best frozen in smaller quantities, (1/2 pint, 6-8 meatballs and sauce) so that it reconstitutes quickly.
Preheat oven to 425 degrees F. In a food processor, combine the carrot, celery and onion and pulse to make a fine-textured paste or pestata. Scrape pestata into a large bowl and add remaining meatball ingredients. Mix well with your hands to combine all of the ingredients. Roll into golf ball size meatballs and place on baking sheets. You should get about 4 dozen (48) meatballs. Bake meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, as they will cook more in the sauce).
While the meatballs are baking begin the sauce. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until glossy, about 2 to 3 minutes. Ladle in ½ cup water and simmer the onions to break them down, about 2 to 3 minutes. Once the water has cooked away, add 1 teaspoon salt, the bay leaves and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water and add to the pot. Add the remaining teaspoon salt and bring to a simmer while the meatballs finish baking, about 10 minutes more. When the meatballs have finished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move but not break the meatballs, until sauce is thick and flavorful, about ½ hour.
Add 1 lb. spaghetti to boiling salted water. When the pasta is al dente, drain with tongs and add directly to ½ the sauce. Toss and serve immediately with some grated Grana Padano and a meatball or two on top. Add extra sauce to your taste.
Regarding JJ's comments, she also has a recipe for monkfish meatballs. And for anyone who might be interested in her, it's Lidia Bastianich :)
The eggs, I use one egg per pound of flesh. That works fine for lightening without bothering to add a seperated egg yolk.
I've done a batch with grated potato. I've also tried oatmeal and rice, lol