Yup, you are reading right. The recipe below represents what are in my
opinion THE WORLD'S BEST MEATBALLS. They are the result of over 2 years
of tinkering and intensive dedicated meatball research. This recipe
also has one hell of a pedigree, its origins having come from the
hallowed halls of Rao's one of the most famous and exclusive of Italian
eateries in the world.
Even with those distinguished origins the
resulting meatballs still didn't pass my personal taste test. They were
good, but needed tweaking. This is not to say that I think I am a greater cook than
those in great restaurants, only that I know what I like and want, and
I am going to go to lengths to get it. I'm not like this with every
recipe I prepare, but hey I'm talking THE WORLD'S BEST MEATBALLS!
I finally came to the recipe I liked best, I prepared it a number of
times over a year to make sure it was consistently good and trust me,
it is. You can even vary things a little and still get fantastic
results. Sometimes when I want lots of meatballs I triple the recipe
and use half ground turkey and half beef/pork/veal in the meat mixture.
Then I fry them all, let 'em simmer a bit in sauce and then just freeze
meatball after meatball after meatball knowing that I'll always have a
few when I need them (and I need them often because, in case you have
not figured it out by now, they are: THE WORLD'S BEST MEATBALLS).
I have to warn you about anything, it would be the parmigiano-reggiano.
Sure, its expensive cheese and you might be inclined to substitute its
inexpensive cousin pecorino-romano for it. Do that at your own peril!
These are THE WORLD'S BEST MEATBALLS and being such they demand
parmigiano-reggiano! Oh, and that is PARMIGIANO-REGGIANO, it comes in a
wedge, you can't shake it out of a green can. If you want THE WORLD'S
GREATEST MEATBALLS you have to have parmigiano-reggiano.
The World's Best Meatballs
Sundried Tomato Marinara Sauce
1 lb. ground lean beef
1/2 lb. ground veal
1/2 lb. ground pork
2 large eggs
1 cup fresh grated Parmigiano-Reggiano cheese
1/2 small garlic clove peeled and minced
2 cups Italian-style bread crumbs
Salt & pepper to taste
2 cups warm water
1 cup olive oil
a large pan, prepare the Sundried Tomato Marinara Sauce recipe. You
may, as an alternative use any marinara recipe you like, but if you do,
these will only be great meatballs, not THE WORLD'S BEST MEATBALLS.
Keep on a low simmer.
In a large bowl thoroughly and evenly
blend the beef, veal, pork, eggs, Parmigiano-Reggiano cheese, garlic,
Italian style breadcrumbs, salt and pepper. Add the water a little at a
time as necessary to keep the mixture pliable and a little on the moist
side. You may not use all the water or you may require a little more.
Preheat a large skillet over medium heat and add the olive oil.
the oil heats up begin making your meatballs by using an ice cream
scoop to measure out each meatball. Roll the meat between your palms to
firmly roll each meatball until round and well formed.
meatball in the hot oil turning it occasionally until it is browned all
over. You can do several meatballs at a time in this way.
each meatball is browned, remove it from the oil. Allow any excess oil
to drain from it and then place it in the simmering sauce. Complete
this process with every meatball. Simmer for an additional 20 minutes.
Serve with pasta or in sandwiches. The flavor improves overnight.