The Best Meatballs
Chef Shane Solomon wasn't lying when he named these meatballs the best. They do take a little time to make, but are well worth it for a special treat! I will be honest here - I have made these using all ground beef and they are still delicious.
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Amount Per Serving
Calories from Fat 3797
% Daily Value *
Total Fat 422g
Saturated Fat 156g
Trans Fat 4g
Polyunsaturated Fat 39g
Monounsaturated Fat 177g
Total Carbohydrates 121g
Dietary Fiber 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- 1 lb pancetta or thick-sliced smoky bacon, finely minced
- 2 whole eggs
- ⅓ cup finely grated Parmigiano-Reggiano
- ½ cup finely diced yellow onion
- 8 garlic cloves, minced
- ¼ cup finely chopped flat-leaf parsley
- 2 tbsp chopped oregano
- 2 tbsp chopped rosemary
- ⅓ cup fine, dry unseasoned bread crumbs
- about 4 oz (½ cup) whole milk
- about 1 tsp coarse salt
- about 1 ½ tsp ground black pepper
- Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand.
- Immediately add to the meat mixture, season with the salt and pepper, and mix well.
- To taste for seasoning
- Heat a small amount of canola oil in a small pan.
- When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil.
- Remove with a spoon, taste, and correct seasoning, adding more salt if necessary.
- Refrigerate the meat mixture for about 30 minutes.
- canola oil for browning
- about 12 cups good-quality tomato sauce, kept warm over low heat
- finely grated Parmigiano-Reggiano, for serving
- Preheat oven to 350 degrees.
- Shape meatballs, preferably using an ice-cream scoop (see introduction).
- In a large skillet, heat about a quarter-inch oil until very hot.
- Working in batches, brown all sides of each meatball.
- As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.)
- Place in oven and bake until well done, about 1 ¾ to 2 hours. When done, they should feel firm to the touch, or an instant-read meat thermometer should read 160 degrees.
- Spoon sauce over meatballs (2 or 3 per person), top with grated cheese, and pass crusty bread. Makes 25 to 30 meatballs. Serves 8 to 10 as an entrée, with leftovers.