Mad about Meatballs

This is my favorite meatball recipe.  I think it had its inception in Cook's Illustrated years ago, but I can't find the original.  I have made a few changes to suit myself, that I will comment on as well.

The best thing about this recipe is that the meatballs are baked.  I used to saute my meatballs, and trust me, the kitchen was covered with a film of grease by the time I finished.  As was I.

Meatballs: Stir together non-meat ingredients first.

Preheat oven to 450 degrees.

1 cup breat crumbs
3/4 cup grated parmesan
1/2 cup whole milk (I often substitute red wine)
1/2 cup beef broth
1/2 cup chopped parsley
3 eggs, beaten
2 Tbsp. dried oregano
1 Tbsp. minced garlic
1 Tbsp. salt
1 Tbsp. ground black pepper
2 tsp. dried basil
1 tsp. crushed pepper flakes
1 pinch nutmeg (I don't add this).

Note:  you can use fresh herbs instead of the dried--up the quantity.

Stir the ingredients together in a large bowl.  Use a fork and keep everything light.  Avoid compacting.  Add beef and mix throughly, with fork or fingers, but again avoid compacting.  Shape and place on a greased cookie sheet.  Cover the bottom of the sheet with beef broth (I use what remains in the can after the meatballs are made).  Bake 25 minutes or until just cooked through.  Add to tomato sauce.

Sauce:  Saute 1 1/2 cups minced yellow onions in 1/4 cup olive oil (extra virgin, of course).

Stir in 1 tsp. minced garlic.

Add 3 cans plum tomatoes (I like the diced), 1/2 cup meatball drippings, 1/2 cup minced parsley,    1 Tbsp. sugar (I usually don't add sugar), 1 tsp. red pepper flakes, and salt to taste.  Add meatballs to sauce, and serve with pasta, and (of course) Parmigiano Reggiano.

(This book is availble from Amazon .)

Comments

[Punctlious]

Sounds good. I like the idea of baking them and then using some of the drippings to help flavor the sauce.