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FLAVOR OF THE MONTH: Meatball Recipe
Three types of regional meat converge for a light, yet boldly flavorful meatball, best served over fresh pasta.
Three-Meat Meatballs in Tomato Sauce
1 1/2 pounds ground beef from Homestead Heritage (Kokomo)
1/2 pound ground veal from Strauss Brand Cooperative (Franklin, Wisconsin)
1/2 pound ground pork from Gunthorp Farms (LaGrange)
4 cloves garlic (3 minced, plus 1 whole clove)
2 tablespoons finely chopped flat-leaf parsley
2 large eggs
2 cups Pecorino Romano cheese, grated
1 cup panko breadcrumbs
1 1/2 cups water
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
1 1/2 jars Tomato & Herb Marinara Pasta Sauce from LocalFolks Foods (Sheridan)
10 nests Pappardelle from Nicole-Taylor’s Pasta and Market (Indianapolis), cooked according to package directions
In a large bowl, combine beef, veal, pork, parsley, minced garlic, eggs, Pecorino Romano, breadcrumbs, salt, and pepper with your hands. Then, slowly add the water (1/2 cup at a time). The mixture should be very moist but still hold its shape when rolled into meatballs. (Typically, 1 1/2 cups of water are needed.) Shape the meatballs in your hands, about three ounces per meatball.
Heat oil and whole garlic clove in a large Dutch oven with lid over medium-high heat. When the clove starts to brown (or the temperature has reached just below the smoke point of 375 degrees), the oil is ready. Add meatballs; cook, turning occasionally, 5–7 minutes per side until golden brown. Cook the meatballs in a single layer (work two to three batches, if necessary). Don’t crowd them in the pan. Remove the cooked meatballs to a plate covered with paper towels. When all of the meatballs have been fried, discard the oil and garlic clove and wipe the pan clean. Return the meatballs to the pot and add tomato sauce to finish cooking. Let simmer, covered, for at least 45–60 minutes (or until the meatball center temperature reaches 160 degrees). Serve hot over cooked pasta. Serves approximately 10 (two meatballs and one pasta nest per serving).
WHERE TO BUY
MEAT: Pork, veal, and beef available at Goose the Market (2503 N. Delaware St., 317-924-4944)
PASTA: Pappardelle available at Nicole Taylor’s Pasta and Market (134 E. 54th St. 257-7374)
SAUCE: Tomato & Herb Marinara Pasta Sauce available at Good Earth Natural Foods (6350 Guilford Ave., 253-3709)
Photo by Tony Valainis
This article appeared in the March 2013 issue.