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one meatball...one meatball...one meatball...

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Home Cooking 16

one meatball...one meatball...one meatball...

toodie jane | Apr 23, 2006 08:20 PM

...(let's see how many other geezers are out there. anybody get the reference?...I'm placing bets on who does!))

After years of my trying to duplicate my mom's tender veal meatballs (can't afford veal)my sister-in-law passed along a great recipe, and it's a hit!

The meatballs are juicy, tender and packed with flavor! Nothing like a pot of sauce gently simmering on the stove chock full of these! Great on pasta of course, but great meatball sandwiches, too, which is why the title of the post (hint, it's about an old-
time song.

My DH has been working mucho mandatory overtime (72 hrs this week) so I decided to have his favorite comfort food ready when he walks in the door tonight. Hope he's not too tired to enjoy it! :)

1 large slice stale Italian bread, torn into pieces
4 to 5 oz. brown button mushrooms
2 cloves garlic roughly chopped
1/2 red bell pepper, roughly chopped
1/2 med onion, " "
1/2 c chopped parsley
scant 1/2 t. dried Italian herb blend
small pinch each dried basil and lightly crushed anise seed
pinch salt and pepper
1/2 c finely grated Parmesan

Pulse the bread in the processor until the crumbs are coarse. Add the garlic, parsley, onion, and pepper, dried herbs and spice and cheese pulsing a few times after each addition. Add the mushrooms and pulse till fine. It will be moist and it will come together.

On a clean cutting board, spread out the meat in an even layer, and top with the crumb mixture in a layer. Using your hands, gently fold the meat over onto itself, enclosing the crumbs, etc. Continue till the mixture is homogenous. Form into meatballs and saute in a heavy pan in olive oil over med heat. Turn meatballs and let brown on several sides. Don't let them get too hot, or instead of caramelizing, they'll taste burn. (No tv watching)

Remove meatballs to a pot of homemade or bottled tomato sauce. Deglaze saute pan with a few glugs of your favorite red wine and add to sauce; simmer very low for 45 minutes or so.

The plain meatballs freeze well uncooked or cooked.

I like these served over angle hair or mostaccioli.
Whip up some garlic beread and a salad, or stuff a bit of sauce and a couple of meatballs in a crusty roll. Heaven!

I'm sure there are many family versions out there which outshine these, (my parents are English immigrants, so I came to herbs and garlic later in life!) but I am proud that these finally match Mom's veal meatballs in being juicy and tender. If any of you have any secret ingredients, I'd love to hear about them!

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