Tuesday, January 19, 2010

Italian Meatball Recipe

Meatballs browning in a cast iron skillet

I love this recipe! Using three types of ground meat and the right blend of herbs and spices - the perfect meatball. I know what you're thinking . . . 'the perfect meatball doesn't exist'. Well, get to the butcher and start the cooking the perfect recipe has been discovered at long last. Where was this perfect of all meatball recipes? Silly, I had it all along and was just being selfish until now. Follow along and create perfection . . .

Beautiful organic red onion

Remember to buy good ingredients. Good going in will have good coming out. Bad going in and will have bad coming out.

Finely diced red onion

Fresh local organic oregano adds to the flavor

No local lemons this time of year in Asheville, but choose well and choose ripe

The three types of ground meat to use: pork, beef and veal

Mix together the beef, pork and veal. Toast the bread slowly and break into fine crumbs. Beat the eggs. Saute the onion in 2 Tbs of butter. Add all the above to the meat.

Ground pork

Also add the milk, oregano, basil, parsley, garlic, salt, paprika, lemon rind, lemon juice and Parmigiano Reggiano to the meat and mix until well blended.

Ground beef

Roll the mixture into 2" balls which makes about 3 1/2 - 4 dozen meatballs.

Ground veal

Using the remaining 2 Tbs of butter, brown the meatballs on the stove. Place the browned meatballs in casserole dishes and cover with one of the following sauces. It's your choice depending on how you want the final product to taste.

Parmigiano Reggiano, the King of Cheeses!

Sauce choices:
Tomato sauce will offer a slightly seasoned marinara sauce for you to use with the meatballs on your pasta.

Marinara sauce will give you a fully seasoned sauce to add with your meatballs on your pasta.

Meat sauce will give you a meat lovers' pasta dish that will be delicious with the meatballs on your pasta.

Or you can choose to bake them off so they are ready to go at a later time or date. They will freeze wonderfully (before adding to a sauce) or they are perfect to make the day before you need them.

Bake at 350 F for 40 minutes in a covered dish.

Perfect meatballs to add to your pasta with a great Italian red!

The Italian red I selected was the Torcalvano Vino Nobile Di Montepulciano 2004. It arrives fresh on the palate with bright red fruit like sour red cherry and red plum, high acidity and a touch of fresh herbs and violets.

1 Lb. Beef, ground
1 Lb. Pork, ground
1 Lb. Veal, ground
3 slices bread, toasted
4 Med. Eggs, beaten
4 Tbs Butter, melted
1/2 Cup Red Onion, finely diced
3 Tbs Milk
1 tsp Oregano, fresh chopped
3 Tbs Basil, fresh chopped
4 Tbs Parsley, fresh chopped
3 Garlic Cloves, diced
2 tsp Salt
1/2 tsp Paprika, ground
1 1/2 tsp Lemon Rind, grated
1 1/2 tsp Lemon Juice, fresh
3/4 Cup Parmigiano Reggiano, grated

I hope you fall in love with my perfect Italian meatballs.
They truly want to be loved!


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