The Best Meatballs

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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6604 calories
121 g
2145 g
422 g
548 g
156 g
2241 g
16308 g
18 g
4 g
216 g
Nutrition Facts
Serving Size
2241g
Amount Per Serving
Calories 6604
Calories from Fat 3797
% Daily Value *
Total Fat 422g
649%
Saturated Fat 156g
782%
Trans Fat 4g
Polyunsaturated Fat 39g
Monounsaturated Fat 177g
Cholesterol 2145mg
715%
Sodium 16308mg
680%
Total Carbohydrates 121g
40%
Dietary Fiber 13g
51%
Sugars 18g
Protein 548g
Vitamin A
67%
Vitamin C
63%
Calcium
208%
Iron
213%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Meat mix
  1. 1 lb ground beef
  2. 1 lb ground pork
  3. 1 lb ground veal
  4. 1 lb pancetta or thick-sliced smoky bacon, finely minced
  5. 2 whole eggs
  6. ⅓ cup finely grated Parmigiano-Reggiano
  7. ½ cup finely diced yellow onion
  8. 8 garlic cloves, minced
Herb mix
  1. ¼ cup finely chopped flat-leaf parsley
  2. 2 tbsp chopped oregano
  3. 2 tbsp chopped rosemary
  4. ⅓ cup fine, dry unseasoned bread crumbs
  5. about 4 oz (½ cup) whole milk
  6. about 1 tsp coarse salt
  7. about 1 ½ tsp ground black pepper
Instructions
  1. Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand.
  2. Immediately add to the meat mixture, season with the salt and pepper, and mix well.
  3. To taste for seasoning
  4. Heat a small amount of canola oil in a small pan.
  5. When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil.
  6. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary.
  7. Refrigerate the meat mixture for about 30 minutes.
  8. canola oil for browning
  9. about 12 cups good-quality tomato sauce, kept warm over low heat
  10. finely grated Parmigiano-Reggiano, for serving
  11. Preheat oven to 350 degrees.
  12. Shape meatballs, preferably using an ice-cream scoop (see introduction).
  13. In a large skillet, heat about a quarter-inch oil until very hot.
  14. Working in batches, brown all sides of each meatball.
  15. As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.)
  16. 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.
To serve
  1. 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.
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calories
6604
fat
422g
protein
548g
carbs
121g
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