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Classic Meatballs

Source of Recipe

From "Italian Comfort Food" by the editors of Saveur


Recipe Introduction

"There are a lot of ingredients in traditional meatballs—several meats, herbs, a variety of spices, milk, cheese, and more—but the results are a study in perfect balance. Moist, salty, and airy, with a tiny bit of heat from chile flakes, these meatballs epitomize Italian comfort food."

List of Ingredients

â—¦ 10 ounces ground beef chuck or veal
â—¦ 10 ounces ground pork shoulder
â—¦ 2 ounces finely chopped pork fat or unsmoked bacon
â—¦ 2 ounces prosciutto, finely chopped
â—¦ 1 ¼ cups loosely packed fresh flat-leaf parsley leaves, finely chopped, plus more to garnish
â—¦ 2 teaspoons dried oregano
â—¦ 1 ½ teaspoons fennel seeds
â—¦ 1 teaspoon chile flakes
â—¦ ½ teaspoon ground cumin
â—¦ ¼ teaspoon ground allspice
â—¦ 7 slices white bread, finely ground in a food processor
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ â…” cup ricotta, drained in a sieve for 2 hours
â—¦ 2 tablespoons milk
â—¦ 3 eggs, lightly beaten
â—¦ 6 tablespoons extra-virgin olive oil, plus more for greasing
â—¦ ¼ cup red wine
â—¦ 4 cups canned tomato purée
â—¦ 1 cup beef or veal stock
â—¦ Grated Parmigiano-Reggiano, to garnish


Recipe

In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season generously with salt and pepper. Using your fingers, mix ingredients until combined and set aside. In a bowl, whisk together ricotta, milk, and eggs; add to meat mixture and gently mix until incorporated. Chill for 1 hour.

Heat oven to 300° F. Grease two rimmed baking sheets with oil and set aside. Using a 2-ounce ice cream scoop, portion mixture, roll into meatballs with your hands, and transfer to greased baking sheets. Heat 3 tablespoons oil in a 3-quart high-sided skillet over medium-high. Add half the meatballs; cook, turning occasionally, until browned, about 10 minutes.

Transfer meatballs to a plate and wipe out skillet. Repeat with remaining oil and meatballs. Return reserved meatballs to skillet along with any juices from the plate. Add wine, increase heat to high, and cook for 2 minutes. Stir in tomato purée and stock, bring to a boil, and tightly cover skillet. Transfer to oven and bake until meatballs are tender and have absorbed some sauce, about 1 ½ hours. To serve, transfer meatballs to a platter and spoon sauce over. Sprinkle with Parmigiano and parsley.

Serves 4 to 6