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Jan 29, 2013 10:11 AM

'Good Fellows' jail cell meat balls.

I've always browned meat balls.
Then I remembered the jail cell scene from the movie 'Good Fellows'. The mobsters were living the life of luxury. One scene showed one of the Mafia boss's 'soldiers' making meat balls in tomato sauce. In went the ingredients for the tomato sauce in a big debate about that. Then he carefully added meat balls the size of golf balls. The meat balls had only been hand formed and were raw.....not browned. IYO is this actually the 'authentic' Italian method for meat balls in tomato sauce. The sauce was on a 'low and slow' simmer BTW.

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  1. My family hailed from Naples. We browned, because meatballs smaller than the size of a tennis ball were an aberration to us, and browned meatballs held together better. I assume (and you know what that means) that the golf ball sized would cook more quickly and (being more compact) would be less likely to fall apart.

    1 Reply
    1. re: pinehurst

      That's really interesting. The reason I stopped browning my meatballs was that they would fall apart in the browning process, and it was easier to keep them together cooking them in the sauce. I actually prefer them this way; I was only browning because I thought I was "supposed" to.

    2. I worked for an Italian woman for several years and that is how she taught me to make meatballs. I make them that way to this day. I just simmer slowly in the sauce and they are always tender.

      1. The following is a post I first wrote years ago on another website; one that's geared towards writers (and amateur writers, like me):

        This quick recipe was given to me by my mother, who got it from an Italian neighbor in 1952. What sets this recipe apart from the run-of-the-mill recipes is that it yields delightful-tasting meatballs that are very soft. So soft that when I make this recipe, we spread our Italian bread with the meatballs, as well as eating the meatballs with the spaghetti.

        1/4 cup good olive oil.

        A big, fat sweet yellow onion (do not substitute small yellow ones; they taste awful).

        Garlic. I use eight cloves, smashed or run through the garlic press.

        2 bay leaves.

        As much fresh or dried basil* as you care for.

        A large can of very good peeled crushed tomatoes.

        A medium can of tomato sauce.

        A small can of tomato paste.

        1 lb. ground beef (or 1/2 pound ground beef and 1/2 pound ground pork).

        1 cup good quality coarse breadcrumbs (hopefully that you've made yourself from a crusty two-day-old loaf).

        1 egg.

        1/4 cup Pecorino Romano cheese, grated finely

        A pound of thick spaghetti (preferably "number 12" from DeCecco or Barilla), cooked until al dente (chewy) in salted boiling water and drained.

        In a large frying pan with a lid, sweat the onion and the bay leaf in the olive oil and add the garlic half-way through. The garlic should not be browned (it will become bitter). Add the basil, and salt and pepper to taste. This will make your kitchen smell just wonderful.

        Separate the onion-garlic mixture into halves. Leave half in the pan, making sure to leave in the bay leaves, and place the other half in a bowl. Add the three cans of tomato products to the pan and simmer, covered, on low heat. Stir this mixture occasionally.

        Place the meat, breadcrumbs, egg and cheese in the bowl with the onion-garlic mixture. Mix thoroughly and shape into balls about 3" in diameter.

        After the tomato sauce has been simmering about a half an hour (the longer the better), add the balls to the sauce, raw, and simmer an additional half hour to an hour, covered. You must stir this mixture to keep it from scorching.

        Check the salt and pepper and serve over the cooked spaghetti. Pass more of the Pecorino, or use Parmigiano Reggiano or Asiago. Serve with good Italian or French bread. Serves 4.

        In case you're wondering: there's no oregano in this recipe for a reason. Oregano overpowers this dish.

        *A note about basil: At least in the U.S., it's possible to find fresh basil year-round nearly everywhere. It's even in the supermarkets in the dead of winter where I live. Fresh basil lends a completely different flavor to foods than does the dried product. And the neat thing about basil is that one really can't use too much of it!

        1 Reply
        1. re: shaogo

          Sounds like a terrific recipe, but I must differ on the basil note. To my palate, basil can easily overpower many a sauce. I tend to use it, but use it sparingly.

        2. In my experience it can be done either way but I think pinehurst is right on the money.

          But, having said that, I like to place them in a deep baking dish and (carefully) pour sauce to about halfway up the meatball, cover with foil and cook at 350 for about 35-45 minutes, depending on size.* I prefer them this way because I live in fear of scorched tomato sauce while keeping it at a simmer - burn one pot and it'll haunt you forever.

          *I do a similar recipe which calls for small meatloaves/huge meatballs depending on my mood to be formed around pieces of cold mozzarella then cooked in the sauce. They're done when your mouth is watering from the smell - yes, I know, highly technical. Then I remove the loaves/balls and dump cooked penne or similarly shaped pasta into the dish, and cut up at least one loaf/ball to mix back into the sauce.

          1 Reply
          1. re: shanagain

            I never thought to use this method. I will try it Sunday (baking dish method).

            I hear you on the burnt pot issue.

          2. Browned for sure....3rd generation recipe from the home land.