Here's my recipe for the most heavenly light delicious meat ball dumplings.
Soak 1 1/2 C of Panko bread crumbs in enough whole milk to be absorbed by the bread crumbs. You don't want so much milk that you have to squeeze the excess from the crumbs. Let sit in the fridge for a few minutes.
Remove the casings from four good sized fresh mild Italian sausages. Meat into food processor. Don't bother chopping it up. Two eggs. The cold bread crumbs/milk. Pinch of Kosher salt.
No added herbs/spices required. The sausages already have enough flavor.
On the slowest setting pulse the ingredients together until really well combined.
Form the mixture into golf ball sized meatballs, or maybe slightly larger.
The mixture should be slightly sticky and you have to be careful. I slightly wet my hands in cold water if I need to.
Onto a plate/tray.
Heavy ceramic/cast pot. Med. heat. Four T's good OO. One fine chopped sweet onion. As many rough chopped fresh garlics as you like. A few coarsely torn fresh basil leaves. Allow these ingredients to slowly cook till soft. Yes fry the basil leaves.
Two cans of diced tomatoes which has been sieved to remove the seeds/skin bits.
1/2 C of good red wine. One C of chicken stock. A Tsp of sugar.
Bring to rolling boil for a few minutes. Gently add the meatballs. Heat down to slow simmer for about 30 minutes. The meatballs will be almost white. They will want to float to the top when cooked through.
Think sort of like dumplings.
The texture will be so smooth and fluffy you'd think you are eating a dumpling!
Only one that tastes like a mild Italian sausage.
I served them last night with creamy mashed potatoes and corn niblets which I had lightly browned in clarified butter.
You can use pretty much any meat in place of the mild Italian sausages of course. The trick is to combine the Panko crumbs/milk/eggs really well then slow simmer the meatballs.
Next time for a special dinner I'm going to use raw prawns with fine chopped green onions. For the sauce/stock in place of tomatoes I'll do my best to make a descent 'pho' soup base.
The possibilities are endless using this method.
I've never done this before yesterday!
Nick Stellino was the inspiration only he used cubes of Italian bread. I used Panko b/c that's what I had in the pantry.