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I don’t eat a lot of meat. i was a vegetarian most of my life, still am for the most part. but when i was living with my 85 year-old uncle, and saw what great shape he was in--physically, mentally, spiritually--i figured...i’ll have what he’s having.
he didn’t eat a lot of meat, once a week, maybe. my uncle was the one who really took the time to teach me how to cook. he showed me how to skin a fish. how to cook pasta. how to make a standing crown rib roast. still, i never found myself craving meat. except for meatballs. my grandmother angela used to make these incredible meatballs, and we’d have meatball sandwiches at school the next day. meatballs are my weakness. some folks use bread soaked in milk when they make their meatballs. i’ve never done it that way. they say that it makes a moister meatball. i say... my balls are moist. know why? because i don’t overcook them. and you don’t use lean meats--you’ll need some of that juiciness. also...when you’re frying your meatballs, you don’t want to cook them all the way. you’re going to put them in the tomato sauce, and they’re gonna cook a little in there. i usually triple this recipe--i told you i love meatballs! when i do, i only use 2 eggs... ingredients for the meatballs: 1 tablespoon onion chopped fine 1 tablespoon chopped parsley 3 tablespoons parmiggiano-reggiano 1 egg bread crumbs salt pepper 1/3 pound beef 1/3 pound pork 1/3/ pound veal extra virgin olive oil ingredients for the tomato sauce: two 28 ounce cans italian tomatoes, san marzano are best, smushed by hand, yellow cores removed 7 or 8 cloves of garlic, sliced thin a handfull of fresh basil crushed red pepper kosher salt 1 pound of spaghetti, or rigatoni take a large pot, fill it with cold water, and put it on the highest heat you got. this be for the pasta. for the meatballs...put all the ingredients except the breadcrumbs in a large bowl. mix gently. i use my hands. add a few shakes of breadcrumbs and mix gently. if it feels gooey, add another shake of breadcrumbs. if it gets too dry, add a little beaten egg until it feels right--not too dry, not too gooey. roll the mixture into small balls, about the size of golfballs. heat a few tablespoons of olive oil (not too much, the meat will give off some juices) in a large pan over medium heat. put your meatballs in the pan, and don’t touch ‘em! let ‘em brown for about 5 minutes--we want the bottoms of our balls to be golden. when they are, turn your meatballs over using tongs (don’t pierce!). cook on the other side (don’t move ‘em) another 5 minutes until golden. cut one open--when it’s light pink inside, it’s ready for the sauce. do not overcook. turn off the heat. remove the meatballs from the pan to a platter. take a wooden spoon, scrape the meatball stuff off the bottom of the pan, but leave it in there! it’s good stuff! add a few tablespoons of olive oil to the pan. turn the flame to medium-low, and add the garlic. cook for a few minutes, flip the garlic over. when it turns pale gold, add the tomatoes. add some crushed red pepper and kosher salt. add some basil leaves snipped with scissors. turn the heat to high. stir gently. when the sauce comes to a boil, reduce to medium-low. add the meatballs. cook for 20 minutes, stirring occasionally. take out a meatball, cut it open. if it’s done, you’re done. if it’s not, cook the sauce some more until the meatballs are done. add a few more freshly snipped basil leaves. stir gently. taste for salt and pepper. when the pasta water comes to a big boil, toss in a few tablespoons of kosher salt, and add the pasta. stir every few minutes. when it’s firm to the bite (al dente) drain it, put it in a bowl, and drizzle with a little olive oil and toss gently. add some tomato sauce to the pasta, stir gently. now plate that stuff up! put some pasta in a bowl, add a little more sauce on top, add a few meatballs, and if you’re into cheese, add some freshly-grated parmiggiano-reggiano cheese, garnish with a basil leaf, and... Mangiamo! |
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