Meatballs
- Level: Intermediate
- Yield: 80 small meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 87
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 123
- Total: 2 hr 10 min (includes chilling time)
- Active: 45 min
Ingredients
2 cups panko breadcrumbs, finely processed
1 1/4 cups heavy cream
1 cup small-diced sweet onions
2 cloves garlic, chopped
2 tablespoons canola oil, plus more for deep frying
1 tablespoon fresh rosemary, chopped
1 pound ground pork
1 pound sweet pork sausage, no casing
1 pound ground veal
10 ounces Parmesan, grated, plus more for garnish
1/2 cup fresh parsley, finely minced, plus more for garnish
2 eggs
Kosher salt and freshly ground black pepper
Basic Tomato Sauce, recipe follows
Basic Tomato Sauce:
2 tablespoons olive oil
4 fresh basil leaves
1 clove garlic, chopped
Pinch red pepper flakes
Two 32-ounce cans tomatoes, such as San Marzano, drained and put through a food mill or food processor
Directions
- Soak the breadcrumbs in the heavy cream in a medium bowl.
- Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
- Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
- Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
- Form the meatballs with a medium scoop into small balls and chill for 1 hour.
- Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
- Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
- Garnish with cheese and parsley and serve.
Basic Tomato Sauce:
- In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.