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Better Meatballs Democrat & Chronicle Sara Moulton, Associated Press Yield: 6 servings ¾ cup fresh bread crumbs ½ cup whole milk ½ pound ground beef (85 percent lean) ½ pound ground pork ½ pound ground veal 2 ounces prosciutto, finely choppe 2 ounces finely grated Parimiano-Reggiano, plus extra for garnish 1 large egg 2 Tbsp. tomato paste 2 tsp. minced garlic ¾ tsp. kosher salt ½ tsp. black pepper 3 Tbsp. vegetable oil plus extra for cooking the little patty ½ cup all-purpose flour ½ cup red wine Marcella Hazan's Tomato Sauce 1 pound spaghetti Chopped fresh parsley for garnish In the bowl of a stand mixer, soak the bread crumbs in the milk for 20 minutes. Add the ground beef, pork, veal, prosciutto, Parmigiano-Reggiano, egg, tomato paste, garlic, salt and pepper, and using a paddle attachment, beat the mixture for 1 minute or until it is very well mixed. (Note: If you don't have a stand mixer, just mix all the ingredients well with your hands for about 3 minutes.) Pinch off a little bit of the meat mixture, form it into a patty and in a small skillet saute it until it is cooked through. Taste and add more salt and pepper, if desired. Scoop out the mixture, preferably using a 1-ounce ice cream scoop, and roll into balls. (If you don't have an ice cream scoop, roll the meat into walnut-size balls.) Chill for 30 minutes. In a large skillet heat half the oil over medium-high heat. Toss half the meatballs in the flour, shaking off the excess, and add them to the hot oil. Reduce the heat to medium and cook the meatballs, shaking the pan and turning them gently until they are browned on several sides. Transfer them to a paper towel-lined plate. Repeat the procedure with the remaining flour, oil and meatballs. Add the wine to the skillet and simmer it, scraping up the brown bits, until it is reduced by half. In a large saucepan combine the meatballs with the marinara and the reduced wine. Bring the liquid just up to a boil, turn it down to a simmer and simmer it gently, stirring occasionally, for 20 minutes. Serve over spaghetti, garnished with parsley. |
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