Savoring the Flavors of Italy: A Delicious Meatball Recipe
Meatballs evoke memories of cozy Italian trattorias, where the aroma of freshly cooked pasta and rich tomato sauce fills the air. While Americans often enjoy meatballs as part of a larger dish, Italians savor them on their own, accompanied by crusty bread, a simple tomato sauce, and a glass of red wine. Regardless of how you choose to enjoy them, these herby meatballs are sure to satisfy your appetite.
The Importance of Quality Ingredients
When it comes to meatballs, using high-quality ground meat is essential. Look for a good butcher who can provide you with a mix of turkey, beef, and pork. You can also opt for straight ground chuck or sirloin if you prefer. For added flavor, choose ground turkey thigh meat over breast meat.
Preparing the Meatballs
To start, soak stale country bread in milk until it’s broken down and most of the liquid has been absorbed. Meanwhile, chop garlic and fennel seeds into a rough paste, then mix with salt, pepper, and kosher salt. Combine the meats, bread, and egg mixture, along with onion, parsley, oregano, and Parmigiano-Reggiano. Mix everything until just combined, being careful not to overmix.
Shaping and Cooking the Meatballs
Roll the meat mixture into smooth, compact balls, about 2 inches in diameter. Heat a large frying pan over medium-low heat and cook the meatballs in batches, browning them on all sides. Transfer the cooked meatballs to a Dutch oven or heavy-bottomed pot, cover with tomato sauce, and simmer for 30 minutes. The longer they rest in the sauce, the more flavorful they’ll become.
Beverage Pairing
To complement the comforting flavors of the meatballs, try pairing them with a glass of St. Francis Old Vines Zinfandel from California. This rich, fruity wine is the perfect accompaniment to the meaty chewiness of the meatballs. Serve it slightly chilled, and enjoy!
Recipe Details
Yields: 6 servings (about 30 meatballs)
Difficulty: Medium
Total Time: 1 hour 40 minutes
Active Time: 50 minutes
Ingredients
- 1/4 pound stale country bread
- 3/4 cup whole milk
- 2 medium garlic cloves
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons kosher salt
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground turkey
- 1/2 medium sweet onion
- 3 large eggs
- 6 tablespoons minced fresh Italian parsley
- 1 tablespoon minced fresh oregano
- 6 tablespoons finely grated Parmigiano-Reggiano
- 8 cups tomato sauce
Leave a Reply