Sunday, January 6, 2013


Tender, savory orbs of meat nestled in a simple tomato sauce - the basic definition of comfort food. I make these about twice a month, usually whenever I start hankering for a batch of Sunday Gravy. I've been through many, many recipes for meatballs over the years, borrowing what has worked from all those past attemps and dropping what didn't, and this, my current staple recipe, consistantly churns out some damn tasty meatballs. Whether you serve 'em over a hill of spaghetti, sandwiched in a soft sub roll, or on their own, they are sure to please.

This recipe is written and delivered unto you with the assumption that you'll have a wide deep pot of tomato sauce already simmering away on the stove before you start to stick your hands into a bowl of raw meat. Peep the Sunday Gravy post if you'd like a recipe for a good'un.

Makes 9-12 meatballs, depending on size

*1 lb ground beef (I normally use 85-15) 
*A few handfuls of ground pork (somewhere in the area of ...3 oz?)
*1 slice white bread, crusts removed
*1/2 cup milk or cream 
*1 egg, lightly beaten
*1 tablespoon finely minced shallot
*1 tablespoon finely minced garlic
*1/4 cup finely grated Parm-Reg
*1 tablespoon finely grated Romano
*1 tablespoon finely chopped parsely
*A hearty spoonful or two of whatever tomato sauce you're making to accompany the 'balls

In a small dish, soak the bread in milk. Using your hands, mix the ground beef, pork, egg, shallot, garlic, cheeses, parsley, a couple pinches of salt and pepper, and a spoonful or two of the tomato sauce in a large bowl. Squeeze most of the milk from the bread and shred the soggy slice into bitty pieces, folding them into the mix, being careful to not overwork the meat. Wet your hands with water and lightly roll meatballs out to your desired size, then slip them carefully into your simmering sauce. Cook for about 35 minutes, making sure not to disturb for the first 5-10 minutes or so. Serve as you see fit!

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