Please help me find a meatball recipe and save Christmas.
A few years ago I found and made a recipe for meatballs. They were the best I ever had. Now I want to make them again for a Christmas party and I can not find the recipe nor remember where it came from. I searched my cookbooks and the Internet and nothing seemed familiar. What I do remember is the following
They were made with pork or Italian sausage. Not just a little but a lot(ratio wise)
May have been entirely pork or sausage.
The name of the recipe contained the name of the region in Italy where a pork/sausage style meatball is popular. For example Tuscany meatballs(but that wasn't the name.)
They were to be served in a red sauce and had traditional Italian ingredients.
Another piece of this puzzle it that the recipes that I follow are almost always from a well known and respected chef. I am thinking the recipe possibley came from cooks illustrated, atk, Ina garten or someone that
most people on chow would know. As I said, I searched my best but can not find the recipe. Can my fellow hounds please help me?
One last plea for a lost meatball recipe,remembered as sicilian, oven baked, formed with an ice cream scoop, illustrations showing meatballs in baking dish. We too have been thru every magazine, book etc. Seems to be remembered as a magazine source. Any help for the near madness of knowing this was in our grasp but no longer at hand would be so appreciated! These offered recipes sound good but would love ours again.THANKS
this one is labeled as sicilian and recommends an ice scream scoop
these are labeled as sicilian and are baked.
this one was in Bon Apetite back in 1999
Have no idea if these are them but what can I say I am stuck at home on a cold day!
Highly recommend the "Sal's Old School meatballs" by Marc Vetri. It is available in his cookbook "Rustic Italian Cooking," but can also be found by googling the meatball title. He prepared them on ABC Good Morning America (hope I have that right) and they reproduced the recipe for their viewers. They are made with a blend of ground beef, veal, and pork (equal shares). They are very tender and melt-in-your-mouth delicious. I don't usually go on about meatballs, but they were the best thing we had (among many delicious dishes) at his "Amis" restaurant in Philadelphia. Good luck.
This was a great meatball thread. I know it had the Rao recipe. Maybe there were other "famous" ones.
There was a link for a recipe for "Sicilian Meatballs" from Bon Appetit with all pork sausage.
Here's one from Mario Batali named after Naples
One named/from Sicily
Here's another, named after a region
Here is the recipe for meatballs from Rao's:
Frankie's Meatballs from Rao's
Recipe By: Frank Pellegrino in "Rao's Cookbook"
Yield: 14-18 generous sized meatballs
• 1 lb. lean ground beef
• 1 lb. ground pork
• 1/2 clove garlic, chopped
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 1/2 tablespoons Italian parsley, chopped
• coarse salt and freshly ground pepper
• 2 cups plain dry bread crumbs
• 2 cups water, room temperature
• 1 cup olive oil
• 1 clove garlic, smashed
1. In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, mixing in a 1/2 cup at a time as needed to make a moist mixture that can still hold it's shape.
2. Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
It sounds like you've got the gist of the ingredients, so making them should be easy.
Meatloaf mix (beef, pork, veal)
Good Parm or Pec
A panade of bread and milk
Seasonings- but not too much since you have the sausage and want that to come through
salt and pepper