by dawnviola
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my 7 recipes »
dawnviola's Notes:
Expand1/2 loaf of Italian, French or sourdough bread, sliced Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
4 cloves garlic, lightly smashed (split but still whole) Ask a question about this ingredient
4 fresh basil leaves, whole Ask a question about this ingredient
1 shallot, finely minced Ask a question about this ingredient
1/4 cup fresh Greek oregano leaves, whole Ask a question about this ingredient
Kosher salt and freshly cracked black pepper to taste Ask a question about this ingredient
1/2 cup fresh flat leaf parsley Ask a question about this ingredient
1 pound lean ground beef, preferably grass-fed Ask a question about this ingredient
1 anchovy fillet, smashed into a paste Ask a question about this ingredient
Seasoned Breadcrumbs {made with ingredients above} Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
olive oil for frying Ask a question about this ingredient
2 (28 ounce) cans San Marzano Crushed Tomatoes Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
Kosher salt and freshly cracked black pepper to taste Ask a question about this ingredient
Make the breadcrumbs: Place the slices of bread in a food processor and whirl until they resemble large breadcrumbs, no larger than 1/4". Set aside. Heat the olive oil in a large skillet on low heat. Add the garlic to the warm oil and cook for one minute. Increase the heat to medium and toast the garlic in the pan until lightly golden. Add the oregano, basil and shallots and cook until wilted and aromatic. Adjust heat as needed to prevent the garlic from burning. Add the breadcrumbs to the pan and gently toss or stir to coat with the olive oil mixture. Toast the bread crumbs in the pan over medium heat until golden brown. Add salt and pepper to taste. Remove from heat and allow to cool for 10 minutes. Return the seasoned breadcrumbs back to the food processor, adding everything from the pan, including the herbs and garlic to the food processor bowl. Add the fresh parsley and pulse until the garlic and herbs are well chopped and combined. Set aside.
Ask a question about this stepMake the meatballs: Place the ground beef in a large mixing bowl. Add the smashed anchovy, seasoned breadcrumbs and egg. Mix with a fork until well combined and moist. Roll a handful of the mixture into a 1 1/2" ball and place on a baking sheet or tray. Repeat until all of the meat mixture is used. Place the tray of meatballs into the fridge for 20 minutes to firm up. Heat a large, wide stock pot on medium heat with enough olive oil to coat the bottom of the pan. Add the meatballs to the pan, in a single layer, without crowding. Allow the meatballs to sear and brown on the first side in the oil, and then gently turn the meatballs to cook another side. Some of the meatballs may stick, so use a flexible spatula or spoon to nudge the meatball from underneath. Repeat until all sides have been seared and browned, and have a well-formed crust on the outside of the meat. If the pan is not wide enough to cook all of the meatballs at once, sear the meatballs in batches.
Ask a question about this stepMake the tomato sauce: Add the garlic to the pan and gently stir, without breaking the meatballs. Add the San Marzano tomatoes, cover the post and slowly bring the sauce to a simmer. Reduce the heat to a low simmer, shift the lid to allow steam to escape, and cook for 30 minutes. Add salt and pepper to taste. Carefully stir without breaking the meatballs, and adjust the seasoning as needed. Cover the pot, lid ajar, and continue to simmer for 2 hours. The sauce will reduce and thicken. Adjust seasoning as needed.
Ask a question about this stepTo store, separate the meatballs and sauce, and store in a glass or ceramic container for up to 7 days. (plastic containers can transfer other flavors and odors into the meatballs and sauce)
Ask a question about this stepMeatballs without sauce: If you'd like to freeze the meatballs without sauce, or use them in another way without tomato sauce, simmer fried meatballs in low sodium chicken stock until cooked through. Store meatballs, without liquid, in a glass or ceramic container for up to 7 days.
Ask a question about this stepYou made my day, @cakillgore! Thank you for your very sweet post :-)
I will be making your meatballs tonight. I have always used Basil as my seasoning, so this will be a little different for me. I am sure it will be very tasty. I especially like the addition of anchovy, Nobody I talked to in Italy when I lived there ever mentioned Anchovy. My girlfriend who's family is from Northern Italy says you always use basil, never oregano. That in itself makes me want to try them. I can't wait to try them and the tell her how they turned out OR, I will make them for her one night while she is at work and just listen to the argument at the dinner table that night.
You're hilarious! It's weird, I make my own breadcrumbs for all kinds of things but for some reason I always throw the bought ones into meatballs and burgers. I guess I thought the difference wouldn't be noticeable there. You've convinced me!
Okay, you say "no sandwich bread." May I use my Buttermilk Barley Bread (recipe posted here on food52) that's two days old and still moist? BTW, it's nice to see a meatball recipe that calls for 1/4 cup of fresh oregano leaves. ;o)
Your header is a riot! Thanks for sharing such explicit directions, my tummy is growling from your recipe.
Thank you for the tutorial! I'm so looking forward to trying these. As a young cook, I appreciate any handed down knowledge (especially the helpful kind).
You are so right! I love the basics that you have covered so well, here.
Your picture is worth a thousand words; shows your dedication to some "Wicked Good Meatballs"...love the name!
Having airy and moist meatballs is essential. I do not mind you yelling (if you did not, I would have!). It is so easy to make breadcrumbs. I have a friend who thinks I am too idle because I make so many things from scratch. But I forgo soap-operas, naps, useless gossiping, etc. so that we can enjoy the food at its best.
Great post!
Thanks @aargersi and @AntoniaJames. Hope you enjoy the recipe - it's definitely worth the effort :-)
You passion and conviction re: breadcrumbs and meatballs make me smile. Plus, they DO sound wicked good!!!
No worries, I love your recipe, anyway. And your passion for doing whatever it takes to produce great results. You've utterly and unequivocally convinced me. The four-ingredient sauce (four counting the salt and pepper, no less!) rocks, too. ;o)
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I was not searching for meatballs but your name caught my eyes. I for the first time made my own breadcrumbs per your suggestion and I will never look back. The thought you put into all these instructions and explanation of why you did it convinced me and makes perfect sense. I just finished making and my husband already ate six (and it's not even dinner). I doubled the recipe as you mentioned 1 lb. of meat makes 8-10 but after buying 2 lbs of meat, and doubling recipe, I came out with 35 meatballs. I figure if I spend time cooking, I want to make sure there is plenty for left overs.
The recipe is time consuming, and I loved all the processes and steps to make the perfect meatball. As you mentioned, it's very light and airy and now I know the difference between taking your time and making it perfect, or rushing and using boxed breadcrumbs. Many Thanks!