The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs.
Neophytes may think “elementary my dear Watson” when it comes to their preparation. Not so. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure that your meatballs are rock stars every time.
RIGHT-GEOUS MEATBALLS WITH MARINARA
This meatball standalone dish is gangster. Ensure that you have a solid marinara recipe to showcase these balls. They’re very substantial, so serve them with good, crusty bread to mop the sauce. Even the finishing touches are genius, so don’t skip them. After tasting them, your guests and family will be groveling for a repeat performance.
Don’t shy away from this rendition because of the amount of garlic or wince because there are couple of anchovies and has 1 cup of olive oil. Anchovies dissolve after cooking and the add incredible nuttiness and roundness, which a good marinara needs. To become a culinary gangster, you have to be prepared to go the extra mile. Making a large batch is equally as brilliant, as the sauce freezes well and stays fresh for about 2 weeks refrigerated, plus it’s stellar for any other uses you may need. The idea of making these tonight should sound very appealing to you!
25 oz can of crushed San Marzano tomatoes
14 oz can of crushed San Marzano tomatoes
2 TBSP of dark balsamic
15-20 garlic cloves – peeled and sliced roughly
Large bunch of fresh basil – washed and left whole
1 TBSP dried oregano
½ cup of olive oil
3 TBSP fresh chopped parsley
1 TSP of sugar
Kosher salt a fresh cracked pepper
In a large pot add the tomatoes and start simmering them on low with some salt, pepper, balsamic, oregano, the basil, sugar, salt and fresh cracked pepper. In a smaller saucepan, add the oil and heat slowly. Add the garlic, the two anchovies and the parsley and cook the garlic gently for about 10 mins. Add the garlic oil to the tomatoes carefully, mix well and simmer for about 1 hour, stirring a few times. Check for seasonings when done.
½ LB of ground pork
½ LB of ground sirloin
½ LB of ground veal
1 TSP gelatin
2 TBSP water
10 slices of prosciutto minced (through the food processor)
½ sweet onion grated
5 garlic cloves – through a garlic press or grated
1 ½ cups of fresh breadcrumbs – an old French baguette or old hamburger buns would work great here
½ cup of buttermilk (adds tang and cuts through the fat)
2 egg yolks
¼ TPS of Aleppo pepper
Good pinch of kosher salt and fresh cracked pepper
1 cup of chopped fresh Italian parsley
½ cup of fresh grated parmesan cheese
PREHEAT OVEN TO 350F
In a small bowl add the gelatin and bloom with the 2 TBSP of water. Set aside. In a large working bowl, add the breadcrumbs, buttermilk, onion, garlic, egg yolks, cayenne, Aleppo pepper, salt and pepper. Mix well with hands. Add the ground meats, parsley and parmesan and gently mix all together. Form balls with an ice cream scooper and place them in a parchment paper lined cookie sheet. Bake for about 30-35 minutes.
½ cup of finely chopped pistachios
Grated lime zest
Ricotta salata (which is salted and is aged like parmesan and has a very nutty flavor)
To serve, scoop a generous ladle of marinara sauce onto a serving bowl, place 3-4 meatballs on top and garnish with the chopped pistachios, ricotta salata and the grated lime zest and plenty of crusty bread.