Meatballs
also called polpette · italian meatballs · meatballs in sauce · spaghetti and meatballs · meatball · meatball parm
- Pizzeria
- The Bowl Shop
- serves 6
- recipe says 1 hr 45 min
- Stews & Braises
Three ways to read this recipe
The table
| 3 slices(crusts off, torn small)stale white bread | soak the bread to a paste | mix by hand, and stop early | roll 18 balls, chill 20 min | brown all over, 8 min | simmer 45 min in the sauce |
| 3/4 cup(180 mL)whole milk | |||||
| 1 lb(450 g; 80/20)ground beef | |||||
| 1/2 lb(225 g)ground pork | |||||
| 1/2 lb(225 g)ground veal | |||||
| 3/4 cup(75 g)grated pecorino | |||||
| 2 large(100 g)eggs | |||||
| 4 cloves(minced)garlic | |||||
| 1/4 cup(chopped)flat-leaf parsley | |||||
| 2 tspkosher salt | |||||
| 1 tspblack pepper | |||||
| 1/4 cup(60 mL)extra-virgin olive oil | |||||
| 5 cups(1.2 L; from the recipe on this shelf)marinara sauce | |||||
| Fry a teaspoon of the mix flat and taste it before you roll the rest. Stop mixing as soon as it holds | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1soak the bread to a paste
2mix by hand, and stop early
goes in with what step 1 made
4brown all over, 8 min
goes in with what step 3 made
5simmer 45 min in the sauce
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 23 min1 of 5 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Unforgiving — they finish in the sauce and they finish cooked through, not pink at the centre, whatever the outside looks like
soak the bread to a paste
10 minwalk awayfrom the start
mix by hand, and stop early
not timed10 min in
roll 18 balls, chill 20 min
20 minwalk away10 min in
brown all over, 8 min
8 minneeds you30 min in
simmer 45 min in the sauce
45 minwalk away38 min in
- needs you
- you can walk away
- never timed
You'll need pan
Goes with
See how it is written
>> title: Meatballs
>> category: Stews & Braises
>> tags: beef, pork, veal, tomato, italian, braise
>> counters: Pizzeria, The Bowl Shop
>> aka: polpette, italian meatballs, meatballs in sauce, spaghetti and meatballs, meatball, meatball parm
>> pairs-with: marinara-sauce, fresh-egg-pasta
>> servings: 6
>> time: 1 hr 45 min
>> slack: unforgiving — they finish in the sauce and they finish cooked through, not pink at the centre, whatever the outside looks like
>> step: soak the bread to a paste
Soak @stale white bread{3%slices}(crusts off, torn small) in @whole milk{3/4%cup}(180 mL) ~soak{10%min}, then mash it to a smooth paste with a fork.
>> step: mix by hand, and stop early
Mix @ground beef{1%lb}(450 g; 80/20), @ground pork{1/2%lb}(225 g), @ground veal{1/2%lb}(225 g), @grated pecorino{3/4%cup}(75 g), @eggs{2%large}(100 g), @garlic{4%cloves}(minced), @flat-leaf parsley{1/4%cup}(chopped), @kosher salt{2%tsp} and @black pepper{1%tsp} into @&(~1)panade{} with your hands, and stop the moment it comes together.
>> step: roll 18 balls, chill 20 min
Roll @&(~1)meatball mix{} into 18 balls the size of a golf ball, wetting your palms between, and ~chill{20%min} on a tray.
>> step: brown all over, 8 min
Brown @&(~1)meatballs{} in @extra-virgin olive oil{1/4%cup}(60 mL) in a wide #pan{} over medium-high heat ~brown{8%min}, turning them onto three or four faces rather than rolling them about.
>> step: simmer 45 min in the sauce
Simmer @&(~1)browned meatballs{} in @marinara sauce{5%cup}(1.2 L; from the recipe on this shelf) ~simmer{45%min}, half covered, until a spoon goes through one without resistance.
Fry a teaspoon of the mix flat and taste it before you roll the rest. Stop mixing as soon as it holds together.