| Level: | Easy |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | about 12 meatballs |
Ingredients
- 3 slices white bread
- 3/4 cup buttermilk
- 1/3 cup chopped fresh parsley
- 5 cloves garlic, minced
- 2 large egg yolks
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon kosher salt
- 3/4 teaspoon crushed red chiles
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon gelatin mixed with 1/2 tablespoon water
- 8 ounces lean ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 3 ounces finely minced prosciutto
- 3/4 cup grated Romano
- 3/4 cup olive oil
- 15 ounces extra-virgin olive oil
- 15 ounces fine diced yellow onions
- 3 cloves garlic, minced
- 3/4 gallon whole cooked plum tomatoes with juice
- 3/4 ounce sliced fresh sweet basil
- 1/2 tablespoon fresh ground black pepper
- 8 ounces shredded Parmesan
- 4 tablespoons chopped pistachios
- 2 tablespoons freshly grated lime zest
Instructions
- For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
- Preheat the oven to 350 degrees F. Grease a baking sheet.
- Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
- For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
- For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
- Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.
Reviews
Made these meatballs with no olive oil and they turned out great. When mixing the meat I added some shredded parm to the mix. I also used chicken instead of veal. It’s a keeper for me.
Very good meatballs! I will make these again leaving out the olive oil (like I accidentally did this time & they turned out fine) and almost eliminate the chiles and cayenne pepper. I could not find veal so I substituted ground chicken. I made a half recipe of sauce and it was plenty but it does need more flavor. I have used gelitan in meatloaf before and it really does make a difference in the texture.
Crockets does not put any olive oil in this recipe, FN has been notified many times why wont they fix the recipe????
My husband is not a big meatball fan, but he loves these. I agree with an earlier review cut back on the chili and oil, the result was the best meatballs I have ever had. Planning on making for Company this weekend!
Great texture and flavor. Way to spicy hot! I put in no hot pepper for second batch and they were great! Used less oil too.
Amazing meatballs, great texture and flavor. But please do not follow the recipe exactly. I only used a drizzle of olive oil and subbed 50/50 beef and pork instead of using veal (for obvious reasons). The meat balls turned out perfect.
Very tasty. I am not one who cares for meat very often, but this is definitely a great start to changing my mind!
I cut back on the oil in the sauce. 3-4 oz was all I used and I substituted Johnsonville Italian Sausages with the skin removed instead of the ground pork because that is what I had. I also substituted panko bread crumbs for the bread. I lost the recipe at the grocery store and panicked because I thought I might never find it again. My family loved this recipe.
I visited this restaurant a week ago. Meatballs were great! Looking forward to making them at home.
Just ok…a lot of work and prep which is ok if an excellent result is achieved ….I think the main problem was way too much oil in the mixture (3/4 cup which makes the batch way too moist (mushy and made it difficult to keep them together during cooking and once cooked. For a recipe that looked so good on TV I was disappointed. I also wonder if Guy has ever had a dish on DD&D’s that was just not good.