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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?

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  1. It sounds like you've got the gist of the ingredients, so making them should be easy.
    Meatloaf mix (beef, pork, veal)
    Sausage
    Good Parm or Pec
    A panade of bread and milk
    Egg
    Seasonings- but not too much since you have the sausage and want that to come through
    salt and pepper

    1 Reply
    1. re: monavano

      You are right. This is plan B. , they were so good I want try to find the exact recipe but will wing it if necessary.

      1. 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.

        1. Here's one from Mario Batali named after Naples
          http://www.foodnetwork.com/recipes/ma...
          One named/from Sicily
          http://oneperfectbite.blogspot.com/20...
          Here's another, named after a region
          http://www.food.com/recipe/calabrian-...

          1. This was a great meatball thread. I know it had the Rao recipe. Maybe there were other "famous" ones.

            http://chowhound.chow.com/topics/7552...

            There was a link for a recipe for "Sicilian Meatballs" from Bon Appetit with all pork sausage.

            http://www.epicurious.com/recipes/foo...

            4 Replies
            1. re: Shrinkrap

              You, my friend, have just saved Christmas! The" Sicilian Meatballs" recipe is the recipe that i have been searching for. Thank you so much! You guys on Chow are great!
              Ps: I omit the currents:

              1. re: SimonSaysWoof

                The currents are my favourite part. Thks for reminding me of this recipe, I will have to make it over the holidays.

                  1. re: SimonSaysWoof

                    Seriously considering making this now, although I typically like a smaller dense ball. 30 minutes sounds like a long time.