Perfect Italian Meatball
I’m always on the look out for great, delicious, moist Italian meatballs. While surfing the website I ran across Fabio’s YouTube video for Perfect Italian Meatballs. As I watched the entire video I was impressed that he did not fry the meatballs and exactly the same method Michael Chiarello prepares his meatballs except Michael steams the meatballs in water while Fabio steams the meatballs in marinara sauce. The ingredients are completely different. I have prepared Michael’s meatball and they are very good. I can’t wait to let you know which version I prefer.
THE PERFECT ITALIAN MEATBALLS
Recipe by Fabio Viviani
Cook time: 25 Minutes
Yield: 8 meatballs
1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls
Drop the meatballs into Fabio’s tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
I love the tips and secrets Fabio provide in making the perfect meatball like don’t waste purchasing expensive cuts of meat. The perfect texture and flavor in an Italian meatballs is achieved by using ricotta cheese, parmesan, one egg and panko breadcrumbs. Meatballs cook best in a simple tomato sauce. Once the meatballs are cooking in the sauce, add water to it. As the water evaporates, the steam will cook your meatballs perfectly. Let the meatballs sear at the bottom of the sauce pan and rotate them to finish, adding more water to steam the second side as it reduces. Cover the meatballs in marinara sauce as they cook to seal in more flavor. I used ground turkey and for sure I will use ground beef next time. These meatballs were amazing and I can’t wait to make it again.
Ciao for now!!!