SUPER SIMPLE FRIDAY NIGHT MEATBALLS
Transform your life by gathering for meatballs. [Photographs: Carina Romano] So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. After making a few small tweaks for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around-quite the opposite in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results. I hope it inspires a thousand dinners in communities worldwide. Why this recipe works: * Simplicity is the name of the game here. The adobo seasoning in the meatball mixture adds plenty of garlic and spice flavor, while breadcrumbs and eggs help keep the balls tender. * A long simmer in the sauce leads to good flavor exchange, making the sauce meatier and the balls saucier. Note: Meatballs can be frozen after frying and before adding them to the sauce. After browning, transfer to a parchment-lined plate or baking sheet. Place in freezer until balls are fully frozen, then transfer to a zipper-lock bag. Sauce can be frozen separately in a zipper-lock bag. To finish, thaw sauce and transfer to a pot. Add meatballs and simmer for at least one hour. Alternatively, transfer thawed sauce and meatballs to a slow cooker. Set to "keep warm" setting and allow to cook for 8 hours.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1 For the Sauce: Crush tomatoes by hand, with a food mill, or in the food processor to a very rough puree. Heat oil in a large Dutch oven over medium heat until shimmering. Add garlic and cook, stirring, until softened but not browned, about 1 minute. Add tomato paste and cook, stirring, until fragrant, about 1 minute longer. Add crushed tomatoes, bring to a simmer, cover, and reduce heat to low. Season lightly with salt and pepper. Meanwhile, make the meatballs.
- For the Meatballs: Tear bread into rough chunks and pulse in the food processor until reduced to fine crumbs. Transfer to a large bowl. Add the eggs and mix with your hands until combined. Add beef, adobo seasoning, and half of the parsley. Combine mixture with your hands, working the bread crumbs into the meat until meat mixture can form a ball that holds together when tossed back into the bowl. Do not over mix.
- Place a small amount of mixture on a microwave-safe plate and microwave on high until cooked, about 20 seconds. Taste and add salt and/or pepper to mixture to taste. Using wet hands, form the mixture into balls roughly 2 tablespoons each, about 1 1/2- to 2-inches across. Place the balls on a large parchment or wax paper-lined tray as you work.
- Add enough oil to a large cast iron or stainless steel sauté pan to form a thin layer across the bottom. Heat over medium-high heat until shimmering. Add as many meatballs as will fit in a single layer and cook until well browned on first side. Gently turn balls with tongs or a thin metal spatula and continue cooking and turning until well browned on all sides. As the meatballs finish browning, add them to the pot of sauce and replace them with raw meatballs. Continue, adding more oil as necessary, until all meatballs are browned and in the sauce.
- Simmer over low heat for 1 hour. Season to taste with salt and pepper and stir in remaining fresh parsley. Serve with pasta and grated Parmesan cheese.
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