I have been trying and trying for years to make a tender and tasty meatball but they always came out too firm. I want my meatballs to easily fall apart when you dig into it with a fork. So what was different this time you ask me ? Well, I think the most important part is that I got equal parts veal, pork and beef directly from the butcher instead of using one of those “meatball” ground meat packages from the grocery store that supposedly have equal parts of all three meats in it. Also, the meatballs get browned and then baked plus I like to let them simmer in the sauce for at least 1 hour. These meatballs are so tasty and Anne Burrell also mentions another really important point and that is to test taste (why didn’t I think of that) a mini meatball before cooking them all up. Adjust the salt if needed! Now finally I got myself a tender meatball that I’ll be confident in serving for my guests.
Ingredients:
Extra-virgin olive oil
1 large onion, finely chopped
salt
2 cloves garlic, minced
pinch of crushed red pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley
1 cup breadcrumbs
1/2 cup water
Directions:Coat a large pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for 5-7 minutes. The onions should be translucent but have no color. Add the garlic and crushed red pepper and saute for another 1-2 minutes. Turn off heat and allow to cool.
In a large bowl combine the meats, eggs, Parmigiano, parsley, bread crumbs and onions. Season well with salt. Mix using your hands squishing the mixture. Add water and do one final squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The patty should taste really good.
Preheat oven to 350 degrees F.
Shape the meat into desired size. I prefer them slightly larger than a golf ball. Coat a large pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookies sheet and bake them in oven for 15 minutes or until cooked all the way through. If using right away, add meatballs to your favorite marinara sauce. If not, cool and freeze.
Source: Anne Burrell
There’s just something about meatballs…mmmmm! This looks like a GREAT recipe!
well it looks like you came up with some great meatballs….they are not as easy as everyone thinks! and nothing is better than homemade meatballs….those frozen ones are ok, but never compare to home made!
I love mastering a food you’ve been working at for some time. It’s such a rewarding feeling. Your meatballs look delicious 🙂
It looks so juicy and delicious. I love meatball especially over hot hot spaghetti. I will try your version soon 🙂
You hit the nail on the head with the equal portions of ground beef, veal, and pork! This is how we have made our meatballs and meatloaf for many years now, the veal and pork add additional flavor and moisture that cannot be beat.
Bon appetit!
CCR
=:~)
Those meatballs look fabulous! Isn’t it funny how sometimes the most simple ideas elude us? I wouldn’t have thought to cook one meatball up ahead of time either, but once you hear that it makes complete and total sense!
I love those… the original yummy italian meatball pork, veal and red meat… heaven. I have never made a good ones like these… I have tasted them in Italian restaurants or on Italian home tables and wondered how do you do it.
We make it similar there is a dutch influence
http://torviewtoronto.blogspot.com/2010/07/meatball-curry.html
Regards