While the fact it is literally freezing outside, with a full winter still in front of us, makes for great meatball weather. A pile of rich, saucy, perfectly seasoned meatballs nestled on a bed of fresh pasta definitely can warm one’s soul. The simple truth is, great meatballs are great in any weather.
A multitude of various meatball methods and recipes have been created and handed down over centuries. I’m certain that everyone knows someone who makes “the best”. You either have a Nonna, married someone with a Nonna, or had a friend growing up who had a Nonna. And that Nonna, invariably, was the creator of the best meatballs ever.
In our pursuit of making great meatballs we aren’t going to try to reinvent the wheel. We are going to go to one of our favorites Chef’s who we are sure is an amazing Nonna. Lidia Bastianich.
No need to think outside the box for these. We specifically are trying to make meatballs that are completely enclosed inside the box. So why not go right to the source?
Our thanks to Lidia for the recipe. She has no idea who are and probably never will. LOL. But that’s okay. We are big fans just the same.
Ingredients
FOR THE MEATBALLS
1 MEDIUM CARROT, COARSELY CHOPPED
2 STALKS CELERY, COARSELY CHOPPED
1 MEDIUM ONION, COARSELY CHOPPED
1 POUND GROUND BEEF
1 POUND GROUND PORK
1 POUND GROUND VEAL
2 LARGE EGGS, BEATEN
1 TEASPOON DRIED OREGANO
1⁄₂ CUP CHOPPED FRESH PARSLEY
2 CUPS BREAD CRUMBS
1 TABLESPOON KOSHER SALT
Directions
Preheat oven to 425 degrees F.
Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata.
Scrape the pestata into a large bowl,
Add the three meats, eggs, oregano, parsley, bread crumbs, and salt, mixing with your hands to combine well.
Roll the meat into golf- ball- sized balls, and place on baking sheets lined with parchment paper. (You should get about forty- eight meatballs.)
Bake the meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, because they will cook more in the sauce.)
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