Meatballs = magical for Baby Hippie. He will eat them in any flavor, any form, any sauce. I’m not a huge fan, so I had never made them from scratch. And I think that’s why I *wasn’t* a huge fan, because after I made these, I love meatballs.
I adapted this recipe from the Food Network, and I will be making it again, and again, and again. BH declared this dish to be “Delissimo.”
- 1/2 cup panko
- 1/3 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup grated Parmigiano Reggiano
- 1/4 cup flat leaf parsley
- 2 tsp. kosher salt
- 1/2 onion, grated
- 2 cloves minced garlic
- 1 large egg, lightly beaten
- Freshly ground pepper, to taste
- 1/3 cup olive oil, divided
- Marinara sauce (see below)
- In large mixing bowl, pour the milk over the bread crumbs and let them sit for a few minutes so the crumbs can absorb the liquid.
- Add meat, parsley, garlic, salt, pepper, and eggs. Combine with your hands, then form into 24 golf-ball-sized balls.
- Heat 1/2 of the oil over medium heat. Add 1/2 of the meatballs and brown on all sides. Transfer meatballs to a plate, drain fat, wipe the pan, then repeat the process with remaining oil and meatballs.
- Return all meatballs to the pan, pour marinara over them. Bring the sauce to a boil, then reduce heat, cover and simmer until meatballs are fully cooked (the cheese will get melty) – about 15 minutes.
Quick Marinara Sauce
- 1/4 cup olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 2 cans (28-oz each) diced tomatoes
- 1 can (28-oz) crushed tomatoes
- A handful of fresh basil, finely chopped
- 1/4 tsp. dried thyme
- Kosher salt
- Freshly ground black pepper, to taste
- Heat oil in large stock pot. Add onions and a pinch of salt. Cook until onions turn translucent, then add garlic and thyme. Cook for an additional minute, stirring.
- Add tomatoes, basil, a few grinds of pepper and a generous pinch of salt. Bring mixture to a boil, then reduce heat and simmer 15 minutes or until thickened.
- Taste and adjust seasoning.
Source: Adapted from Food Network. The adaptations are mostly because my meat CSA doesn’t do veal. Which is one of the reasons that they are my meat CSA.