by lastnightsdinner
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A&M's Testing Notes:
lastnightsdinner's Notes:
Expand1 cup soft fresh breadcrumbs Ask a question about this ingredient
1/4 to 1/2 cup milk Ask a question about this ingredient
2-3 shallots, peeled and roughly chopped Ask a question about this ingredient
1 cup loosely-packed picked fresh flat-leaf parsley leaves Ask a question about this ingredient
1 tablespoon fresh marjoram leaves Ask a question about this ingredient
1 large egg, lightly beaten Ask a question about this ingredient
1/2 cup fresh ricotta, drained if very wet Ask a question about this ingredient
2-3 teaspoons Kosher salt Ask a question about this ingredient
1 pound ground beef Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
oil for frying (I use a mixture of ¼ cup olive oil for flavor, plus ¼ cup grapeseed, a neutral oil with a high smoke point) Ask a question about this ingredient
Place the breadcrumbs in a bowl and moisten them with just enough milk to cover them, pressing gently. Let them sit about 10-15 minutes, until the crumbs are very soft.
Ask a question about this stepPut the shallots and herbs in the small bowl of a food processor and pulse until finely chopped. Scrape the mixture out into a large mixing bowl and add the egg. Remove the breadcrumbs from the milk, squeezing out the excess liquid, and add to the bowl. Add the ricotta and salt and mix until well combined. Add the beef and pork and, with clean hands, mix gently until the ingredients are evenly incorporated.
Ask a question about this stepScoop or pinch off small amounts of the mixture and roll into meatballs, placing them on a plate or platter.
Ask a question about this stepHeat the oil in a wide skillet until shimmering, then fry the meatballs in batches, turning them to brown them well on each side, and draining them on paper towels. Alternatively, you can place the meatballs on a foil-lined sheet pan and bake them in a preheated 400 degree oven for 20-25 minutes. Either way, you'll finish cooking the meatballs in the sauce.
Ask a question about this step1 28 oz. can whole peeled imported Italian plum tomatoes with juice Ask a question about this ingredient
1 baseball-sized onion, peeled and roughly chopped Ask a question about this ingredient
1 small carrot, peeled and roughly chopped Ask a question about this ingredient
1-2 cloves garlic Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1 tablespoon double-concentrated tomato paste Ask a question about this ingredient
a pinch of red chile flakes Ask a question about this ingredient
1/4 cup port wine Ask a question about this ingredient
2-3 sprigs fresh thyme and/or marjoram Ask a question about this ingredient
1/4 cup dry red wine Ask a question about this ingredient
for serving: 1 lb. of hot cooked pasta, chopped flat-leaf parsley, and freshly grated parmesan Ask a question about this ingredient
Place the onion, carrot, and garlic in the bowl of a food processor and pulse until finely chopped.
Ask a question about this stepIn a heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the chopped vegetables and a pinch of salt and stir through, cooking until the vegetables are soft. Clear a spot in the bottom of the pot and add the tomato paste, allowing it to toast briefly before stirring it through the vegetables. Add the chile flakes and port, and cook for a minute or two before adding the herbs and the tomatoes with their juice, breaking the tomatoes up with your fingers or a spoon.
Ask a question about this stepAdd the browned meatballs to the simmering tomato sauce, cover and bring to a boil, then reduce the heat to low and cook uncovered until the meatballs are cooked through and the sauce is nicely thickened and reduced (about 30-45 minutes).
Ask a question about this stepAdd the red wine and stir through, then simmer for an additional 15 minutes, tasting and adjusting the salt if necessary.
Ask a question about this stepTo serve, remove the meatballs and place them in a serving bowl with a bit of sauce still clinging to them. Toss 1 lb. of hot cooked pasta (spaghetti or rigatoni work well) in the sauce to coat it, adding a splash or two of the starchy pasta water, and serve the dressed pasta and the meatballs separately, passing additional sauce at the table. Garnish with plenty of freshly grated cheese and a sprinkle of chopped fresh flat-leaf parsley.
Ask a question about this stepI've been reading Food52 and using the recipes for a long time now. I have never signed up, until I made your meatballs and had to let you know how delicious they are! I have made them several times now, and always enjoy the recipe! Thanks!
Congrats on the EP Honors! Looking forward to trying these . . . never used port and marjoram together. Both the meatballs and the sauce sound so yummy! ;o)
Thank you so much! We've talked before about how wonderful marjoram is in cooking - I do hope you'll enjoy them!
Thanks! It has been so hot that I can't believe I'm entertaining the idea of making meatballs, but this contest has me craving them - so many great entries :)
I have been making these since you posted the recipe on your blog months ago...it's my favorite meatball recipe and I am so glad that those who don't read your beautiful and inspiring blog can see your recipe now.
Wow, thank you so much! That's high praise coming from you ;)
Thank you!
Beautiful.
Thanks!
Thanks, Winnie! It's a little warm here for meatballs at the moment, but I'm looking forward to making them again soon :)
I'm eating this meatballs for lunch right now and they are so good. I'm wondering what brand of tomatoes you generally use? The ones I used were quite acidic this time around. Thanks!
Thanks, monkeymom! I typically stock up on San Marzano tomatoes at one of the markets on Federal Hill. I had been getting a brand called La Bella, but I recently learned they aren't actually from Italy, so I'm trying out other brands now. You can certainly add a bit more carrot to provide a little more sweetness.
I will definitely try that and different San Marzanos as well. Looking at the picture makes me want to make it again right now!
These meatballs are gorgeous! It's really nice to see someone else using marjoram. What a nice herb it is. I read the other day that the Chez Panisse kitchen uses it all the time! Not surprising. It's my go-to herb, too, in recipes where others would use oregano.
Thank you! I *love* marjoram :) Regular oregano can be a bit strong, I think, and I prefer the softer flavor of marjoram in most dishes.
This looks wonderful! I like to combine the pork and beef too for something like this but hadn't thought to add ricotta cheese. I love it!
Thank you! I think the ricotta is what keeps them so light. We get such great local ricotta here from Narragansett Creamery that I look for any excuse to use it :)
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
these were truly delicious! yum! really loved using the port in the sauce and the meatballs were so tender and well-seasoned. i baked the meatballs and they were very light and delicate, so i didn't finish them in the sauce because i was worried they would fall apart. overall, absolutely delicious!