Homemade with ground sirloin, pork and veal, this dish is an Italian dream come true.
Directions for: Roasted Italian Meatballs
Ingredients
Meatballs1 lb(s) ground sirloin
lb(s) ground pork
lb(s) ground veal
1 cups dry seasoned breadcrumbs
cup freshly ground Italian Pecorino cheese (2 oz)
cup freshly ground Italian Parmesan cheese (2 oz), plus extra for serving
2 cloves garlic, minced
2 Tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
cup dry red wine, such as Chianti
cup good olive oil
2 (32-oz) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
Creamy Parmesan Polenta4 cups chicken stock, preferably homemade
2 tsp minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
cup creme fraiche
2 Tbsp (1/4 stick) unsalted butter
Directions
Meatballs1. Preheat the oven to 400F. Line two sheet pans with parchment paper.
2. Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
3. Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
4. Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
5. To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
Creamy Parmesan Polenta1. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
Source and Credits
"Cooking for Jeffrey" by Ina Garten Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
Video
See more: Asian, Beef, Cheese, Eggs/Dairy, Italian, Main, Pork, Tomatoes