OP – Based on a favourite dish I enjoyed at an Italian restaurant in a city I used to live in. (Reposting with apologies).
Meatballs are straightforward ground veal and pork mix with Italian seasoned breadcrumbs with a little bit of milk and a couple of egg whites for binder. Rolled about golf ball size. Brown quickly on medium high in a fry pan on all sides to just brown them first (seals them) (and to get a nice fond for whatever in the pan). Then put them on a raised wire rack over a large baking tray and bake at ~ 350F for about 20 min (depending on batch size). Marinara is started with fatback in a fry pan. Remove when sufficient fat is produced to brown fine chopped onions. Add quality EVO. Add ~3 cloves (your preference) of very finely minced garlic and continue to brown on low heat (careful not to burn garlic or it will bitter your sauce). Crush and hand strain a can (or two) of San Marizano (yes the key! San Marizano) skinless tomatoes (reserve the juice in the cans) add strained tomatoes and reserved juice to the browned onions and garlic. Add several freshly torn basil leafs, and continue to simmer for roughly 30 min on low heat. Stirring minimally. Add salt and pepper to taste. Get some smoked provolone sliced. Plate the provolone, then your meatball, hit it with the warm marinara and boom! Get the glass of red out!
ir0ngut5
Thanks precious posters – I just had to correct the title, hence the repost.
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OP – Based on a favourite dish I enjoyed at an Italian restaurant in a city I used to live in. (Reposting with apologies).
Meatballs are straightforward ground veal and pork mix with Italian seasoned breadcrumbs with a little bit of milk and a couple of egg whites for binder. Rolled about golf ball size. Brown quickly on medium high in a fry pan on all sides to just brown them first (seals them) (and to get a nice fond for whatever in the pan). Then put them on a raised wire rack over a large baking tray and bake at ~ 350F for about 20 min (depending on batch size). Marinara is started with fatback in a fry pan. Remove when sufficient fat is produced to brown fine chopped onions. Add quality EVO. Add ~3 cloves (your preference) of very finely minced garlic and continue to brown on low heat (careful not to burn garlic or it will bitter your sauce). Crush and hand strain a can (or two) of San Marizano (yes the key! San Marizano) skinless tomatoes (reserve the juice in the cans) add strained tomatoes and reserved juice to the browned onions and garlic. Add several freshly torn basil leafs, and continue to simmer for roughly 30 min on low heat. Stirring minimally. Add salt and pepper to taste. Get some smoked provolone sliced. Plate the provolone, then your meatball, hit it with the warm marinara and boom! Get the glass of red out!
Thanks precious posters – I just had to correct the title, hence the repost.
DAMMELO. ORA.