The Social Chef Sunday Meatballs

Published on July 8, 2013 | In Italian | By The Social Chef |

- Prep Time
- 25 Minutes
- Cook Time
- 90 Minutes
- Yield
- 75

Trying to make the perfect meatball has somehow become a lifetime mission of mine. I have had meatballs all over the world including Italy. I have to say that the very best I have ever had by a long shot has been at Tramonti’s in Delray Beach, Florida on Atlantic Avenue. If you’ve ever been to Angelo’s on Mulberry Street in Little Italy in NYC, then you may have had them. The owner of Tramonti also owns Angelo’s. But one thing I have recently discovered that has made a world of difference in my meatballs is using fresh homemade breadcrumbs and soaking them in milk. This keeps the meatballs good and moist.

I hope you try my The Social Chef Sunday Meatballs and tell me what you think. You can also make Social Chef Meatball Sliders on a miniature hambuger buns with riccota cheese and grated reggiano. Enjoy!!

Ways of cooking meatballs

Baking: Preheat oven to 350 and bake for 40-60 minutes depending on the size of meatballs on a non-stick cookie sheet. Remove and place on draining paper. You can also par-bake and finish in sauce for 45-minutes or longer on a simmer.

Fried: Using vegetable oil (NOT OLIVE OIL) or the best is duck fat. In a bowl add unbleached flour, roll meatballs to lightly cover. Make sure oil is hot. Fry until golden brown, remove and finish in preheated 375 degree oven for 15-20 minutes. Do not crowd your cooking vessel when frying. Add to sauce and cook on simmer if desired for 30-45 minutes.

Sauce Cooked: This is my favorite because they absorb the sauce and are like silk. Only downside is your sauce becomes greasy from all the fat from meatballs leaking into sauce. But the flavor and texture of the meatball is pure bliss. I use a very large pot and meatballs need to be covered in sauce. Cook on simmer, cover with lid for 60-90 minutes.

Recipe Rating

(1 Rating)

Ingredients

1 lb each of ground pork, veal, ground beef
1 loaf of Italian bread sliced
¼ cup fresh chopped Italian parsley
1-1 ½ cups of whole milk
1 medium sweet onion diced
3/4 cup grated parmigiano reggiano cheese
1 beaten egg
1 tablespoons olive oil
3 cloves garlic minced
Sea salt
Fresh ground pepper

Instructions

1. Using a baking sheet place bread and bake on 350 until fully dried turning as needed to get both sides.
2. Remove, allow to cool and cut into small pieces and place in a Cuisinart and grind until relatively fine.
3. Place in a large bowl, add a pinch of salt and add milk.
4. Use a little at a time until they are fully absorbed and fold.
5. NOTE: You want them fully covered but not soaking and not dry either. Allow to soak for 1-hour.
6. Add all ingredients to bread, 2-3 pinches of salt, a little pepper.
7. Using your hands combine until all ingredients are mixed well
8. Roll into whatever size you desire and place on a cookie sheet with non-stick tinfoil.

Servings : 25
Ready in : 120
Course : Appetizer, Entrée, Side Dish
Recipe Type : Beef, Pork, Veal

Instructions

1. Using a baking sheet place bread and bake on 350 until fully dried turning as needed to get both sides.
2. Remove, allow to cool and cut into small pieces and place in a Cuisinart and grind until relatively fine.
3. Place in a large bowl, add a pinch of salt and add milk.
4. Use a little at a time until they are fully absorbed and fold.
5. NOTE: You want them fully covered but not soaking and not dry either. Allow to soak for 1-hour.
6. Add all ingredients to bread, 2-3 pinches of salt, a little pepper.
7. Using your hands combine until all ingredients are mixed well
8. Roll into whatever size you desire and place on a cookie sheet with non-stick tinfoil.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...