Calabrian Meatballs
Ingredients
- 10fresh basil leaves
- ½ cextra-virgin olive oil
- 2garlic cloves
peeled and lightly smashed
- 1 tspred-pepper flakes
optional
- 2cans crushed tomatoes
8 cups
- 2 tbsptomato paste
- 1 tbspkosher salt
such as diamond crystal
- 1 tspfreshly ground black pepper
- ½ lbground pork
- ½ lbground veal
- ½ lbground beef
preferably 15-percent fat
- 1 cfinely grated pecorino romano cheese
plus more for serving
- 1 cseasoned italian bread crumbs
- ½ cwhole milk
- ½ ctomato sauce
cooled, reserved from recipe above
- 2 largeeggs
beaten
- 1 tbspchopped fresh parsley leaves
optional
- 1 tbspkosher salt
such as diamond crystal
- 1 tspfreshly ground black pepper
Directions
- 1
Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using), in a small saucepan over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set aside.
- 2
In a large pot, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Remove ½ cup of the sauce for the meatballs, setting aside to cool.
- 3
Partially cover the pot and simmer the sauce, undisturbed, while you prepare the meatballs.
- 4
In a large bowl, hand mix all the meatball ingredients (including the reserved ½ cup sauce) until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately ¼-cup portions and roll them into balls between your palms. (They should each be about 2 ¼-inches wide.) Place each meatball on a baking sheet and repeat with the remaining mixture, making about 16 meatballs.
- 5
Once all the meatballs have been rolled, carefully drop them into the simmering sauce. If the pot seems too full, shimmy the pot back and forth gently to make more room to simmer the meatballs in an even layer. Do not stir, as the meatballs will break apart.
- 6
Cover the pot partially with a lid and gently simmer the meatballs in the sauce for 1 hour (or up to 2 hours) until they are firm and cooked through. Carefully remove the meatballs to a plate, adding spoonfuls of sauce, or transfer the meatballs and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated Pecorino.
Calabrian Meatballs
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About this Recipe
Craving incredibly tender, flavorful meatballs reminiscent of a true Italian grandmother's kitchen? This authentic Calabrian Meatballs recipe, straight from the pages of “Heirloom Kitchen,” brings generations of tradition to your table, delivering a taste of old-world comfort.
What sets these polpette apart is the ingenious use of sugo di pomodoro, not just as a luscious sauce, but also as a poaching liquid and a secret ingredient within the meatballs themselves. This dual role infuses every bite with complex tomato flavor and ensures exceptional juiciness, preventing the dry, dense texture often found in other recipes. Lightened further with milk and Italian bread crumbs, these meatballs achieve an unparalleled melt-in-your-mouth tenderness.
Prepare for a truly delightful experience where delicate meatballs burst with savory flavor at the touch of your fork. Each tender polpette is incredibly light, a stark contrast to heavier versions, thanks to the inclusion of milk and seasoned Italian bread crumbs. The rich sugo di pomodoro, fragrant with fresh basil, garlic, and a hint of optional red pepper flakes, perfectly complements the robust blend of ground pork, veal, and beef. This recipe yields a generous, crowd-serving portion, making it ideal for a special family dinner or a gathering of friends.
While the blend of ground pork, veal, and beef (preferably 15-percent fat) is traditional, you can adjust the ratios based on preference or availability, ensuring you maintain some fat for optimal juiciness. For those who enjoy a bit of heat, the red-pepper flakes can be included, or omitted for a milder sauce. If fresh parsley isn't handy, the meatballs will still be incredibly flavorful without it.
These Calabrian Meatballs are the quintessential dish for a comforting Sunday dinner, designed to bring people together. Serve them generously smothered in their rich sauce, garnished with extra grated Pecorino Romano cheese and fresh basil, either tossed with your favorite pasta or as a beautiful platter of meatballs on their own.