Juicy and Tender Italian-american Meatballs In Red Sauce Recipe

What is the perfect meatball? For me, it’s a plump, juicy ball of highly seasoned meat that’s so tender a spoon can pass right through it with almost no resistance. Here’s how I make that a reality.

• 
  Yield:Serves 4 to 6 (makes about 10 handball-sized meatballs)
  


• 
  Active time:
  1 hour
  


• 
  Total time:1 hour 30 minutes
  


• 
  Rated:
  
  
  
  
  
  
  4.5142857142857
  
  

Ingredients

• 1 packet unflavored gelatin (optional, see note)


• 1/2 cup homemade chicken stock or low-sodium broth (optional, see note)


• 4 ounces fresh white bread, crusts removed and bread cut into 1/2-inch cubes (about 2 unpacked cups)


• 1/3 cup buttermilk, plus more as needed


• 1 medium onion, minced


• 8 cloves garlic, finely minced
  


• 2 ounces grated Parmigiano-Reggiano, grated, plus more for serving.


• 1/2 cup loosely packed fresh parsley leaves, minced


• 3 teaspoons kosher salt (14 grams; see note)


• Freshly ground black pepper


• 3 ounces fatty pancetta, finely minced (see note)


• 4 large egg yolks


• 1 teaspoon dried oregano


• 1 teaspoon ground fennel seed


• 1 pound ground beef (at least 25% fat)


• 1 pound ground pork (at least 25% fat)


• 5 cups tomato sauce, such as Quick and Easy Italian American Red Sauce, The Best Slow Cooked Tomato Sauce, or The Best Fresh Tomato Sauce
  

Directions

1. 
   
   1.
   
   
   
   

   In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes (if not using stock and gelatin, proceed to Step 2). Microwave stock, stirring once or twice, until gelatin completely dissolves, about 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.

   
   
   
   


2. 
   
   2.
   
   
   
   

   In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.

   
   
   
   


3. 
   
   3.
   
   
   
   

   Add onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, pancetta, egg yolks, oregano, and fennel to bread/buttermilk mixture. Finely mince gelled stock, if using, and add.

   
   
   
   


4. 
   
   4.
   
   
   
   

   Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.

   
   
   
   


5. 
   
   5.
   
   
   
   

   Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork are thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

   
   
   
   


6. 
   
   6.
   
   
   
   

   Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Form meatball mixture into handball-sized balls and arrange on prepared baking sheet; you should be able to make about 10. Broil meatballs until browned on top, about 7 minutes (browning times can vary dramatically, depending on oven broiler strength).

   
   
   
   


7. 
   
   7.
   
   
   
   

   Heat tomato sauce in a medium pot until simmering and add meatballs. Simmer until meatballs are just cooked through and register about 145°F on an instant-read thermometer, about 10 minutes.

   
   
   
   


8. 
   
   8.
   
   
   
   

   Serve meatballs, spooning sauce all over and grating more cheese on top.

   
   
   
   

SAVE

Source link

336x280