carne / meat Uncategorized

national meatball day

March 9, 2016

i love food holidays. any chance to celebrate food and let certain dishes have their special day makes me really happy. and not that i need an excuse to eat anything i want, but it’s still nice to have a little back up (especially on like, national potato chip day, which is coming up).

DSC_0312the other weekend when i was home, i sat with my nona and she fired off some of my favourite recipes for me to jot down; her gnocchi, recipe, bread, chicken cacciatore, and these meatballs. she listed ingredients and measurements off the top of her head and one day i’ll be doing that with the same recipes. the beauty of them is that they just rely on good quality ingredients and love (which sounds kind of cliche, but honestly it’s not).

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normally i would ramble on, but i’m going to let these wonderful, comforting juicy meatballs speak for themselves. happy national meatball day, everyone! <3

nona’s meatballs 
*makes 8 large meatballs

1 pound mixed ground beef and pork
1 pound pork
1/2 cup white bread, ground in a food processor
1 cup grated romano cheese
1 clove garlic, minced
2 eggs, whisked in a separate bowl
splash of milk
lots of fresh parsley and black pepper
2 teaspoons fennel seed, ground with a mortar and pestle

1 can san marzano tomatoes
1 splash red wine vinegar

heat 1 can of san marzano tomatoes in a large pot. add salt and pepper to taste and let simmer, breaking up tomatoes gently with a wooden spoon on the side of the pot.
•combine all of the first set of ingredients in a large bowl and gently mix with your hands until combined. try not to over-work the meat. •roll into compact balls and brown over medium heat in a heavy bottomed pan.
•once browned all over, add to pot with tomatoes and gently spoon the sauce over the meatballs. cover and let simmer on low heat until cooked through, about an hour.
•remove meatballs from pot and bring the sauce up to a boil. add red wine vinegar and cook until sauce is slightly thickened, about 5-8 minutes.
•serve meatballs with sauce spooned over, topped with freshly grated romano cheese and fresh basil.

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