Classic Meatballs

 

What I made:
Classic Meatballs

Original Recipe or did I make it myself?
This is a recipe from Tyler Florence that I’ve had for years.  The original recipe is for spaghetti and meatballs with a homemade sauce (delish!) but I only used the meatball portion of this recipe.  You can see the entire recipe here.

You didn’t want to try to make it yourself?
If I find a recipe that’s perfect for me, there’s no need for me to try to improve it.

Just meatballs? What about the pasta?
I love pasta, and carbs but I’m trying to keep things a little light, so I can continue to “fun” eat on the weekends.  I still made pasta for the fam, but made a caprese salad for myself to go on the side.  I love the word caprese.  It’s so elegant.  Also, out of laziness I used jar sauce instead of making my own.

So how did it turn out?
The meatballs were great as usual. Mixing beef and pork keeps the meatballs nice and tender. I also make them about the size of a golf ball instead of the monsters from the recipe.  This allows me to have left overs!

Would you make it again?
No doubt.  It’s been a staple for years.

Meatballs by Tyler Florence

  • Extra-virgin olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (smashed)
  • 2 tablespoons roughly chopped fresh parsley leaves
  • 1 cup milk
  • 4 thick slices firm white bread (crust removed)
  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork
  • 1 large egg
  • ½ cup freshly grated Parmigiano-Reggiano (plus more for serving)
  • Kosher salt and freshly ground black pepper
  • 4 cups Good quality jarred tomato sauce
  1. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan – you’ll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don’t overwork or the meatballs will be tough. Divide into golf ball sized pieces and shape them into nice looking meatballs.

    Preheat the oven to 350 degrees F.

    Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Serve the meatballs on a platter and top with sauce.

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