Italian Meatballs

Italian meatball recipe

INGREDIENTS

Meatballs

1 pound ground beef 

1 pound ground pork 

1 large egg, beaten

1 tablespoon salt, plus more for “to taste” seasoning 

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes 

1 tablespoon chopped fresh oregano or Larder Meat Co. Italian Herb Blend

1 cup freshly grated parmesan 

1/2 teaspoon liquid smoke

1 cup of unseasoned fine bread crumbs

1 small head of fresh fennel bulb, minced 

1/2 medium yellow onion, minced 

6 cloves garlic, minced

Marinara Sauce

1/4 cup extra-virgin olive oil

1/4 pound diced bacon, pancetta, guanciale, or salami trim 

2 large yellow onions, diced

4 large garlic cloves, smashed and minced

2 cans (28oz each) whole San Marzano tomatoes

1 small can (6oz) of tomato paste 

Kosher Salt to taste

Garnish

Italian parsley, fresh oregano, parmesan, extra virgin olive oil 

 

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place the first 10 ingredients in a large mixing bowl. 
  3. Sauté minced fennel and onion until soft and onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat and chill in your refrigerator. 
  4. Thoroughly mix the meatball ingredients in the mixing bowl with clean hands. When the sautéed onion mixture is cool, add this to the mixing bowl. The more you mix, the firmer/more dense your meatballs will become, so try to mix as lightly as possible and keep the meat as cool as possible while mixing. 
  5. Roll the meatball mixture into golf ball sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate while you work on the marinara sauce. 
  6. Sauté the bacon, pancetta, guanciale, or salami trim in the oil until it is lightly browned and add the onion. Sauté until onion is translucent. Add the garlic. 
  7. When you smell the garlic add the canned tomatoes and bring to a simmer. 
  8. Allow the sauce to simmer for an hour or so while you finish the meatballs. Use a stiff whisk to macerate the tomatoes during the cooking process.
  9. Add the tomato paste, whisk to incorporate, and then check for seasoning. When you are happy with the seasoning, set the sauce on a low burner. 
  10. To cook the meatballs, you can sauté them in batches and finish by baking them in a rimmed baking dish. Or, my preferred method, place each ball in lightly greased wells of a cupcake sheet pan, turning the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the cupcake wells.
  11. Cook the meatballs for about 15 minutes at 375 or until the internal temperature is about 140 degrees. 
  12. Finish by simmering them in the marinara sauce for a few more minutes. 
  13. To serve, arrange the meatballs in a serving platter with some of the marinara and shave the parmesan over the top. Garnish with a drizzle of olive oil and small handful of freshly chopped Italian flat-leaf parsley.

Swedish Meatballs

Recipe For Swedish Meatballs

INGREDIENTS

For the Meatballs

        1/4 cup of milk

        1/2 cup of bread crumbs, unseasoned

        1 pound ground Beef 

        1 pound ground pork 

        2 large egg yolks, beaten

        1 packet of Larder Meat Co. Holiday Spice

        1 large carrot, cut into small dice 

        1 small head of fennel, cut into small dice

        3 large shallots, minced

        3 cloves garlic, minced

        3 tablespoons neutral cooking oil 

For the Gravy        

        3 cups chicken or beef broth 

        1 large bay leaf

        1/4 cup all-purpose flour 

        1/4 cup heavy cream

        Kosher salt to tase 

For Garnishing

    Fresh tarragon leaves 

    Freshly grated nutmeg

 

DIRECTIONS

For the Meatballs

  1. Preheat oven to 225 degrees.
  2. Combine the milk and breadcrumbs in a small mixing bowl and set aside. 
  3. Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator. 
  4. Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become. 
  5. Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture. 
  6. Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan. 
  7. After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy. 

For the Gravy and to Serve

  1. On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
  2. Slowly add the beef stock and the bay leaf, whisk it until it thickens. 
  3. Add the heavy cream to the gravy and whisk it until it reaches the desired consistency. 
  4. Taste the gravy and add salt if desired. 
  5. To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg.