by energy
View
my 6 recipes »
energy's Notes:
Expand1 cup fresh breadcrumbs Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/3 pound ground chuck Ask a question about this ingredient
1/3 pound ground pork (not too lean) Ask a question about this ingredient
1/3 pound ground veal Ask a question about this ingredient
1 small onion, finely chopped Ask a question about this ingredient
1 small carrot, finely grated Ask a question about this ingredient
1 small celery stalk, finely chopped Ask a question about this ingredient
1 clove garlic, finely chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1 large egg, beaten Ask a question about this ingredient
1/4 cup grated parmagiano cheese Ask a question about this ingredient
1/4 cup finely chopped flat-leaf parsley Ask a question about this ingredient
1 cup dried breadcrumbs Ask a question about this ingredient
2 cups passata Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1/4 cup olive oil, or as needed Ask a question about this ingredient
1/2 cup dry red or white wine Ask a question about this ingredient
Soak the fresh breadcrumbs in the milk for 30 minutes, stirring occasionally, until you have a thick paste (Make fresh breadcrumbs by toasting white bread to golden brown and then processing to crumbs)..
Ask a question about this stepIn a small saucepan heat the tablespoon of oil over medium heat and add the onions, carrot and celery and a pinch of the salt. Cook, stirring frequently, until very soft and the onions translucent. Add the garlic in the last couple of minutes. Remove from heat and allow mixture to cool.
Ask a question about this stepIn a large mixing bowl combine the meats, bread paste, vegetables, remaining salt, pepper, egg, cheese and parsley and work well until a uniform mass. With wet hands form into golf ball sized meatballs and roll in the dried breadcrumbs. Refrigerate until needed.
Ask a question about this stepMake the tomato sauce: in a medium sized saucepan bring the tomato passata and chicken stock to a boil, reduce heat and simmer until reduced by about a third.
Ask a question about this stepIn a large skillet (not non-stick, preferably stainless steel) heat 2 tablespoons of the oil over medium high heat. Working in batches to avoid overcrowding brown the meatballs on all sides, adding additional oil as needed. As the meatballs brown remove them to a bowl to reserve any juices. When all the meatballs are browned and removed tip any excess fat out of the pan and add the wine. Reduce to a syrup, stirring and scraping the bottom of the pan to dissolve all the flavorful browned sediment into the wine. Pour this into the tomato sauce...
Ask a question about this stepAdd the meatballs and their juices to the sauce and simmer for 10 minutes. (I like to do up to here a day ahead, refrigerate the meatballs and sauce and reheat the next day - they taste better. If you sneak a couple to nibble on in the interim I won't tell anyone). Check sauce for seasoning.
Ask a question about this stepServe over spaghetti, if that's your thing. (Note: if ground veal is hard to come by or too expensive then use 2/3 ground chuck and 1/3 ground pork for the meat mix)
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
For the passata which brand name(s) do you find? I noticed you are from Vancouver, perhaps you can find this easily in you neck of the woods (or I haven't paid attention to labels), anyway, I live in Washington St., perhaps I will check this out the next time I cross the border!