You Can Thank Me Later

I come from a line of very good cooks and every single one of them was self-taught. My father is 100% Italian and  growing up food was an “event”, not just a “meal”. I am also fortunate that my Mother’s side of the family are awesome in the kitchen as well!  Needless to say, I grew up surrounded by culinary  inspiration everywhere I turned.

FULL DISCLAIMER:  I rarely EVER follow recipes and if I do, I always “tweak” them. So, although I followed this recipe as it was printed, I always add a little more of this or that and you should do the same!  This particular recipe is actually very good as is, so don’t worry if you follow recipes to a “T”;).

Cooking is not like baking, you can throw a little of this and that and as long as your taste buds are alive it will be fine;) Everyone’s palate is different.  My family’s favorite dishes are always the ones that I throw together, never the ones that are from a recipe (except this one)!

IMG_3518

My husband loves meatball anything and I never really make them…too time consuming and when I did they were just “OK” (even though I am a pretty good cook if I do say so myself;). But, this recipe caught my attention with the addition of ground pork which I never added before, so I gave it a try! Well….OMG they were THE BEST MEATBALLS EVER!!!!  

My late paternal Grandmother(from Italy) made some mean meatballs, but I must say these might be a close second;) Unfortunately, I cannot find where I got this recipe….So I apologize in advance to the chef who came up with this deliciousness! For low-carb eaters just don’t eat this with pasta, you really don’t miss it;)  I know it has breadcrumbs, but that’s it for the carbs! We usually eat this with a salad on the side.

My husband didn’t come up for air after I made these and the sauce was easy peasy and so delicious! I make sure I make these at least every other week. As a matter of fact, it is time I made them again;)

Without further adieu…..Mozzarella Meatballs

 


MOZZARELLA MEATBALLS

INGREDIENTS

1 pound of ground pork (this is a must…no substitutions!)

1 pound ground beef (85% lean)

1 cup fresh breadcrumbs (I use what I have on hand usually Italian, up to you)

1/2 cup finely grated pecorino (or parmegiano whatever you have)

1 1/2 t coarse salt

2 large eggs

1 clove garlic-minced (I use more b/c we are garlic freaks!)

1/4 cup chopped FRESH flat-leaf parsley

2 T extra-virgin olive oil

1/2 small onion, finely chopped (I grate it)

Pinch of red-pepper flakes

1 Can (28oz.) SAN MARZANO whole peeled tomatoes, pureed IT IS IMPORTANT TO USE SAN MARZANO…for the best taste.  You can use what you have, but I can’t promise the sauce will taste as good;)

IMG_3506

4 leaves fresh basil (optional)

8 oz. FRESH MOZZARELLA, thinly sliced.  Use fresh people :)


DIRECTIONS:

1.  Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl.  Form mixture into 2 inch balls.**Of note:  I actually grate the onion into the meatballs for a juicier meatball instead of using it in the sauce.  I think it adds more flavor, but you do what you want;)

2.  Heat oil in a large ovenproof skillet ( I use a dutch-oven) over medium-high heat.  Add meatballs;cook,turning, until browned all over, about 10 min.  Use a slotted spoon to transfer to a plate.


IMG_3503

IMG_3504

3.  Reduce heat to medium.  Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes.  Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 min.  I actually use a hand held  immersion blender to make the sauce smooth because I have picky eaters.  However, this is not necessary, just thought I would mention it! Return meatballs and any juices to pan.  Simmer, turning meatballs once, until cooked through, about 20 minutes.

IMG_3507

IMG_3508

IMG_3517

IMG_3518

4.  Heat broiler.  Arrange mozzarella on top of meatballs.  Broil until melted, 2-3 min.; serve and enjoy!

**Of note**  The SAN MARZANO tomatoes are a game-changer because of their sweetness.  If you use another brand (if that is all you have on hand) add a few squirts of honey to the sauce.  I actually do this with anything I make, soups, stews, sauce, if I want to take heat out of something or if it is to salty. Trust me;)

Let me know what you think!  I will never share a recipe unless it passes this particular palate and is really good, so trust me and give this a try!

You can thank me later………

-Marley

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *