Public House Meatballs
- 3 slices white bread
- 3/4 cup buttermilk
- 1/3 cup chopped fresh parsley
- 5 cloves garlic, minced
- 2 large egg yolks
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon kosher salt
- 3/4 teaspoon crushed red chiles
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon gelatin mixed with 1/2 tablespoon water
- 8 ounces lean ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 3 ounces finely minced prosciutto
- 3/4 cup grated Romano
- 3/4 cup olive oil
- Marinara Sauce:
- 15 ounces extra-virgin olive oil
- 15 ounces fine diced yellow onions
- 3 cloves garlic, minced
- 3/4 gallon whole cooked plum tomatoes with juice
- 3/4 ounce sliced fresh sweet basil
- 1/2 tablespoon fresh ground black pepper
- 8 ounces shredded Parmesan
- 4 tablespoons chopped pistachios
- 2 tablespoons freshly grated lime zest
For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
Preheat the oven to 350 degrees F. Grease a baking sheet.
Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Shaun Brobak/Brian Johnston, Crockett's Public House