Miraculous Meatballs

Miraculous Meatballs

“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”
— Lemony Snicket (The Carnivorous Carnival)

We luuuurve meatballs around here. I have so many different ways I make meatballs that if I don’t blog it or write it down when I do it the recipes will be lost forever. I make eggplant meatballs, chicken meatballs, turkey meatballs, veggie meatballs and of course meaty meatballs. This blog is about meaty meatballs.

There is something so comforting and good mood making about tucking into a big bowl of spaghetti and meatballs, it brings out the kid in a person.

In my opinion the thing that makes a meatball good is not to be skimpy with adding lots of flavors to the mix. Think raisins’ll be good in there? Go ahead, toss em in-you can always make a tester MB (I highly recommend this) and if you don’t like your creation you can then adjust it. I am generous with the garlic and herbs and salt when making MB. I usually add carrots and some other veggie’s too, diced really fine. I like a little texture.

The other good thing is when you are making Meatballs you can make a lot and then freeze the extras to have on hand in a pinch.

It is still wintry and stormy in my neck of the woods, so I am keeping the comfort food train rolling and tonight is a perfect night to enjoy the Veal and Pork meatballs I made recently.

Veal and Pork Meatballs:

1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, minced
1 thick slice pancetta chopped
1/2 pound ground veal
1/2 pound ground pork
1 TBS tomato paste
1/2 cup whole milk
1 slice stale bread
1 teaspoon fresh parsley chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Olive oil for browning.
Soak bread in milk until soft.
Mix all other ingredients in a large bowl.
Squeeze excess milk from bred and break into pieces. Add to meatball mixture.
Form into meatballs into whatever size you like.

Heat olive oil over medium high heat and brown meatballs on all sides.

Bring a large pot of your favorite tomato sauce to a simmer. Add browned meatballs to sauce, bring to a boll and the turn down heat. Simmer for 30minutes to an hour, until meatballs are cooked through.

Serve over your favorite pasta with a crusty baguette.

5 Comments
  • kt
    Posted at 22:36h, 17 February Reply

    I really like the idea of making meatballs and freezing them for later dinners…..especially for Nora! What is this about eggplant meatballs? Do you have a post on these?? That sounds yummy!

  • mj
    Posted at 23:30h, 17 February Reply

    Hi Kate, here is the post about Eggplant meatballs:
    http://199.250.201.124/~fogcitykitchen/eggplant-on-my-mind/

  • Jimmy
    Posted at 23:50h, 17 February Reply

    I’m hungry for meatballs now. Thanks MJ!

    • mj
      Posted at 02:42h, 18 February Reply

      Gum we’ll have a MB party next time I’m in FLA

  • stephanie
    Posted at 20:34h, 22 February Reply

    This sounds so good right now!

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