The quest for the ultimate meatball is never done. This week, we're looking for superlative techniques, the perfect ratio of ground meats, the most exquisite seasonings or sauce. **Note: Whole Foods Market has added some exciting prizes -- refer to our blog for details.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Pasta sheet, red wine, carrot, parsley, prosciutto, rosemary, bay leaf, egg, celery, garlic, breadcrumbs, parmesan cheese, ground short ribs, cream and double-concentrated tomato paste.
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thirschfeld has you grate the onion and garlic on a Microplane zester (if you don't have one, use any that you do have), which releases their juices and flavor into the meatballs.
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After adding the garlic and onion to the breadcrumbs, you moisten it all with milk.
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Measuring the ground short ribs -- isn't it a gorgeous rich red?
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More grating! This time parmesan cheese.
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Adding the meat, cheese and egg to the breadcrumb mixture.
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It's best to mix it by hand so you can feel whether or not everything has been incorporated, and you can make sure it's not overmixed.
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Allie steps in to help Amanda season.
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Gently rolling the meatballs.
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After shaping, the meatballs go right into the saute pan.
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Aren't they handsome little buggers?
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After the meatballs are browned, you pour off the fat, add more olive oil and then crisp prosciutto in the oil.
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Next go the aromatics -- carrot, onion, celery, bay leaf.
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Then wine!
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After the wine is cooked down, you add broth, tomato paste (we love this packaging!), and rosemary -- and cook it down some more.
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In goes the milk.....
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and cream.
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A quick stir.
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Then it's oven bound, with the browned meatballs, which finish cooking here.
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Time to plate up!
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Layering the pasta sheet -- super fun.
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Yogurt, ground beef, parsley, cinnamon, egg, lemon zest, mint, and grapes.
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With this recipe, it's best to start chopping mint right away -- you need 3/4 cup!
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Amanda zesting the lemon on her beloved Microplane zester!
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Garlic, mint, lemon zest, salt and pepper get folded into the yogurt and your sauce is made. Onto the meatballs!
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roseinparis instructs you to grate the red onion -- a box grater comes in handy for this task.
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Isn't the grated onion beautiful! And it's nice and moist, which helps keep the meatballs moist.
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In goes parsley, mint and garlic.
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Cinnamon is the secret ingredient and salt makes all the flavors come alive.
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Amanda browned the grapes in a hot pan greased with a slick of oil.
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War torn and tasty looking.
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Amanda mixing the meatballs -- she believes in digging in with your hands so you can gently turn and mix the meat without working it too much.
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One brave little meatball against the world.
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Kristen hops in to help out Amanda.
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Browning the meatballs.
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Browner. You want to cook them gently enough that they cook through before getting too dark.
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Time for assembly: short cocktail skewers work best for threading the grapes and meatballs.
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Then you can set them on a bed of yogurt sauce, like good little soldiers.
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