Citizens, your beloved Leader – the imperious and mighty TFD! – grew up in New York City and has many Italian-American friends from His childhood whom He still counts as comrades-in-arms!
As such, the opportunity to sample true Italian-American cuisine was mine for the asking – and I asked many, many times indeed.
Meatballs in red sauce remain a favorite recipe here in my secret lair, deep in the Antarctic wilderness where I continue to rouse TFD Nation to a new revolution in culinary excellence!
A meatball, of course, is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices.
The term is sometimes extended to meatless versions based on vegetables or fish. The Chinese recipe “Four Joy Meatballs” (四喜丸子—Sì xǐ wánzi) is derived from Shandong cuisine, which originated in the native cooking styles of Shandong.
Its history dates back to the Qin dynasty (221 BC to 207 BC). The ancient Roman cookbook Apicius included many meatball-type recipes.
Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron.
This method was taken to the West and is referred to as gilding. Many regional variations exist, notable among them the unusually large kufteh Tabrizi, having an average diameter of 20 centimetres (7.9 in). Poume d’oranges is a gilded meatball dish from the Middle Ages.
In Italy, meatballs (named polpette) are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs, and parsley, mixed and rolled by hand to a golf ball size.
In the United States, meatballs are commonly derived from European cuisine influence. Usually, they are served with spaghetti or on pizza, as in spaghetti and meatballs and meatball pizza.
Despite its seemingly Italian traits, one will not find a dish called spaghetti and meatballs in Italy. Spaghetti and meatballs is actually American, it is Italian-American cuisine, assimilated from Italian immigrants coming from southern Italy in the early 19th century.
Over time, the dishes in both cultures have drifted apart in similarity. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree.
Another variation, called “porcupine meatballs” are basic meatballs often with rice in them.
If you had any doubt how seriously Italian-Americans take their meatballs – watch this fantastic clip from the movie “Goodfellas”:
My version of this classic recipe is based on one from Chef David Varley, and I have every confidence you will enjoy these ultimate meatballs, Citizens! 😀
Battle on – The Generalissimo
PrintThe Hirshon Italian-American Meatballs In Red Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 cup finely diced guanciale (strongly preferred) or pancetta
- 10 cloves garlic, minced
- 1 large Spanish onion, finely diced
- 1 anchovy fillet, minced (Ortiz brand strongly preferred)
- 2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in
- Salt and pepper, to taste
- 1 1/2 teaspoons freshly-ground fennel seed
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1/2 lb ground beef
- 1 3/4 cups fresh breadcrumbs
- 2 whole eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup minced fresh oregano
- 1 bunch fresh parsley, chopped
- ***
- Meatball Sauce:
- 10 cloves garlic, minced
- 2 large Spanish onions, finely diced
- 2 Tbsp extra virgin olive oil
- 1 8–oz can tomato paste
- 3 28–oz cans San Marzano tomatoes
- 1 sprig basil
- Salt and pepper, to taste
Instructions
- In a medium sauté pan heat the olive oil over medium. Add the minced anchovy fillet, heat slowly until it dissolves. Add the guanciale or pancetta and sauté until it begins to brown, about 5 minutes.
- Add the garlic, onion and chilies. Cook until the onions are translucent, stirring frequently, about 10 minutes. Season with salt and pepper, and then transfer the mixture to a bowl. Place the bowl in the fridge until the mixture cools, about 20 minutes.
- In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix well. In a small, lightly oiled sauté pan, cook a small portion of the meat mixture to taste it. Adjust the seasonings, if necessary.
- Roll the mixture into 3-ounce meatballs and place each on a parchment-lined pan. Place the sheet in the fridge and chill for at least 2 hours.
- Preheat oven to 300°F. Place the sheet of meatballs in the oven and cook to an internal temperature of 165°F, about 45 minutes. Allow the meatballs to cool slightly before serving. (save the juices for the sauce recipe!)
- ***
- For the sauce:
- In a large pot over medium heat, add the garlic, onions, and olive oil. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes.
- Stir in the tomato paste, and cook, stirring frequently, until caramelized, about 10 minutes. Add the tomatoes, reserved meatball juices, and the basil sprig.
- Bring the mixture to a simmer and cook, stirring occasionally, until the tomatoes break down and reach a sauce-like consistency, about 2 hours. Season with salt and pepper.
- Add the meatballs and simmer until the flavors combine, about 20 minutes. Serve immediately tossed with pasta or with a thick slice of Italian bread.
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