It’s meatball day!!!
- Thread starter Nape
- Start date
Meatballs:
—1.25 pounds each ground veal, pork, and sirloin.
—1/2 cup chopped parsley
—2 eggs
—1/2 cup each grated Parmesan Reggiano and Pecorino Romano
—1 cup chopped red onion and 5 cloves of chopped garlic, sautéed in EVOO and really good butter. Seasoned with salt and ground cayenne. Cool down before adding to meat
—1/2 cup Italian breadcrumbs soaked in 1/2 and 1/2. Enough liquid to make the mixture a loose slurry.
Mix it all together without trying to ruin the texture of the meat. I use my hands.
—1.25 pounds each ground veal, pork, and sirloin.
—1/2 cup chopped parsley
—2 eggs
—1/2 cup each grated Parmesan Reggiano and Pecorino Romano
—1 cup chopped red onion and 5 cloves of chopped garlic, sautéed in EVOO and really good butter. Seasoned with salt and ground cayenne. Cool down before adding to meat
—1/2 cup Italian breadcrumbs soaked in 1/2 and 1/2. Enough liquid to make the mixture a loose slurry.
Mix it all together without trying to ruin the texture of the meat. I use my hands.
Meatballs needed more S&P. Added about 3/4 tbsp salt and 1/2 tbsp pepper. Remixed and formed the meatballs. I put them on a half sheet pan lined with foil and covered in foil with a little oil spray on it plus a little water. These will roast about 45 minutes at 425 convection.
irishaaron
Poster
Now the sauce. These tomatoes are soooo fucking sweet it’s ridiculous. In the true Marcella Hazan style it’s simply 2, 28oz cans of SMs (crushed by hand after you put them in the pot), a whole large onion, halved, and 10 tbsp good butter (I use Kerry Irish Gold unsalted), Add about a 1/2 tbsp of kosher salt/sea salt and 3 whole, dried cayennes. This is a double recipe since I’m making a big batch.
Put all of the ingredients in a large heavy bottomed Dutch oven/sauce pan while the heat is off. Bring up to a simmer and reduce to barely a simmer.
I’m still trying to figure out if I wanna just put the sauce over the meatballs or add them to the sauce for a while to soak up the love.
Put all of the ingredients in a large heavy bottomed Dutch oven/sauce pan while the heat is off. Bring up to a simmer and reduce to barely a simmer.
I’m still trying to figure out if I wanna just put the sauce over the meatballs or add them to the sauce for a while to soak up the love.
Red wine when the girls get here. Usually a Barolo or Sangiovese. Not sure what I have down in the cave.
One more thing- are the quantities you listed the double, or did you use twice what you listed?
I fucking love meatballs. This is the first thing I’m gonna make when my Gustiamo order comes in- sorry to ask so many questions but I am a novice
I made 12 total. One per for the girls. If my boys were here they’d be all gone.
I just pulled them out of the sauce since they were a little dilapidated.
For the meatballs that was one recipe. The sauce was a double recipe. Typical recipe is one 28oz can.
Have at it pal.
Ifl
I'm gonna have @JackOfSpeed get the first unofficial Nape cookbook set up Monday
RockyMtnEagle
Poster
Thanks @Nape.....I made your chicken piccata with orzo last night and the kiddos cleaned their plates and ate leftovers before I woke up.
I love your threads as much as @Esso Club.....although he provides some nice dessert
I love your threads as much as @Esso Club.....although he provides some nice dessert
My kids destroy that as well. It’s so good.
I make a mean veal saltimbocca that is just as easy. You can sub pork or chicken cutlets for the veal and it’s just as good.
We aren’t going to fail on this.
Smart move. Still a marketing and sales standpoint for what you’re capable of leaving the kids. You’re on another level.
My girls were keeping me from posting just before we ate. When the pasta is just about al dente take a couple cups of the sauce and put it in a pan over medium low heat:
Add the pasta and cook it for 3-5 minutes over that medium low heat to get the sauce into the macaroni:
Plate and add a little extra sauce and some grated Reggiano to finish. Notice how the pasta isn’t swimming in sauce. Be sure, though, that cooking it in that sauce gives it all the flavor it needs.
Add the pasta and cook it for 3-5 minutes over that medium low heat to get the sauce into the macaroni:
Plate and add a little extra sauce and some grated Reggiano to finish. Notice how the pasta isn’t swimming in sauce. Be sure, though, that cooking it in that sauce gives it all the flavor it needs.
Agree. But seeing the faces on my daughter and nieces when they eat my food makes cooking worth it. I have a great pic of all of them that I sent my parents and wife/sis in law and In laws. They know....
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