Excellent Meatballs
Ingredients
- extra-virgin olive oil
- 1 largeonion
1/4-inch dice
- salt
- 2 clovesgarlic
smashed and chopped
- crushed red pepper
- ½ lbground beef
- ½ lbground veal
- ½ lbground pork
- 2 largeeggs
- 1 cgrated parmigiano
- ¼ cfinely chopped fresh italian parsley leaves
- 1 cbreadcrumbs
- ½ cwater
- marinara sauce
recipe follows
- ¼ cextra-virgin olive oil
- ¼ lbdiced pancetta
- 2 largespanish onions
cut into 1/4-inch dice
- kosher salt
- 4 largegarlic cloves
smashed and chopped
- 4cans italian plum san marzano tomatoes
Directions
- 1
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- 2
In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- 3
Preheat the oven to 350 degrees F.
- 4
Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- 5
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- 6
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- 7
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- 8
Yield: 2 quarts
Excellent Meatballs
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About this Recipe
Craving the kind of juicy, tender meatballs that remind you of your favorite Italian restaurant? This recipe for Excellent Meatballs will show you how to master homemade meatballs, delivering unparalleled flavor right to your dinner table.
Why These Meatballs Work
The secret to these truly excellent meatballs lies in their thoughtful blend of ground beef, veal, and pork, creating a rich depth of flavor and a tender texture that simply can't be achieved with a single meat. Combined with aromatic sautéed onion and garlic, fresh Italian parsley, and salty Parmigiano, each bite is incredibly savory and moist. This recipe focuses on delivering a deeply satisfying main dish experience.
What to Expect
Prepare for meatballs that are wonderfully succulent on the inside with a perfectly browned exterior. The combination of meats contributes to an incredibly rich and complex taste, complemented by the sharp notes of fresh cheese and herbs. The accompanying marinara sauce, simmered with diced pancetta, Spanish onions, and San Marzano tomatoes, provides a sweet and robust backdrop that perfectly cradles the meatballs. This main dish is surprisingly approachable, promising a delicious and hearty meal that truly feels homemade.
Customization & Variations
While the blend of beef, veal, and pork is key to their excellent flavor, you can adjust the ratios to your preference or dietary needs. For a slightly different profile, consider increasing the ground beef for a bolder taste, or opt for a pork-heavy mix for extra richness. For the marinara, feel free to add a pinch more crushed red pepper if you enjoy a subtle heat. You could also experiment with a blend of fresh herbs in the sauce like basil or oregano for another layer of flavor.
Serving & Context
These Excellent Meatballs are the perfect centerpiece for a comforting family dinner or a cozy gathering with friends. Serve them traditionally over a bed of al dente pasta, nestled in a hearty hero roll, or simply as an appetizer alongside warm, crusty bread to soak up every drop of that incredible marinara sauce.