Classic Meatballs

Among our recent Pinterest recipes to try project was a meatball recipe from Saveur.  Despite loving Italian food and making quite a bit of it over the years, I never really got the hang of making meatballs. When I saw the recipe from Saveur, I decided it was time to try again, and I am glad I did because they came out great. They were a bit of work and somewhat time consuming but certainly worth the effort.

Because I was just cooking for the two of us, I cut the recipe in half. We picked up 5 ounces each of ground beef and ground pork from Di Bruno Bros. We also got a few slices of prosciutto and a couple of slices of garlic bacon from 1732 Meats. Although there was only and ounce each of the prosciutto and bacon, they gave the meatballs a little extra something special.

I followed the recipe pretty closely. The two exceptions involved the bread crumbs and the eggs. The recipe calls for bread crumbs from 7 slices of bread. We keep a container of dried bread cubes handy for whenever we need bread crumbs, so I couldn’t really measure them by the slices. I went by instinct and ended up using just shy of 1/2 cup which seemed to work out well.

The recipe calls for 3 eggs, which is tough to halve, so I used 1 egg and 1 yolk.

The spice mix (parsley leaves, dried oregano, fennel seeds, crushed red chile flakes, ground cumin and ground allspice) is probably more adventurous than people are used to in Italian meatballs but for us it was a welcome variation.

Homemade Meatballs and Fettuccine

This recipe was ideal for the chilly Sunday when I made them. The meatballs need to chill for an hour,  be browned for 10 minutes and then baked with red wine,  tomato purée, and beef stock for 1 1/2 hours. Although some of the liquid cooks off, there was enough to be able to serve the meatballs over fettuccine and, of course, with a bottle of red wine. They were absolutely worth the time and effort. This makes the move from Recipes to Try to Recipe Success.

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