The Incredible Meatball is inspired by many consumed in Boston, Chicago and New York. These hotbeds of Italian cuisine present the humble meatball in ways that raise it to epic levels. That said and hyperbole aside, it is truly a simple dish within the grasp of any cook.
Fresh meats, vegetables and seasonings are critical elements that will allow you to succeed. Anything less will deliver disappointing results and the choice is yours. I’m going to walk you through the process of creating these incredible meatballs and I bet you can do even better with a little practice.
This recipe, with its huge meatball, is designed to showcase the meatball itself. They are equally delicious when made smaller and served alongside pasta or other Italian delicacies.
Serve on a bed of whipped ricotta cheese with pomodoro sauce, pecorino-romano garnish and a drizzle of olive oil.
Let’s Make the Incredible Meatball
It all begins with the choice of meat. I find the classic meatloaf mix the perfect place to start and that means beef, pork and veal in equal measure.
We deviate from the meatloaf recipe with the addition of a mushroom duxelle paste and pecorino- romano cheese. These are incorporated directly into the meat mix with the usual suspects – eggs, onion, bread crumbs and milk.
Making the Mushroom Duxelle Paste
Saute the onions and garlic.
Add the sliced baby bella mushrooms. and saute until everything is soft.
Use a food processor to make a paste and set aside.
Finishing the Meatballs
Mix the dry ingredients.
Mix the meats first, then spread in the bottom of a large bowl. Lightly beat the eggs and pour over the meats. Spread the mushroom duxelle and add the pecorino romano cheese, then mix it all together with the dry ingredients by hand, adding the milk last.
Test making a meatball to make sure it will hold its shape. Too wet, add more breadcrumbs. Too dry, add a tablespoon of milk at a time until it is just right.
Brown the meatballs in olive oil over medium heat in a non-stick skillet. Transfer to a baking sheet and bake for 30 minutes at 350 until fully cooked.
When finished, place the meatballs in the warm pot of pomodoro sauce until ready to serve. Print
The Incredible Meatball
A Huge beef, pork and veal meatball with pecorino-romano and mushroom duxelle
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
Ingredients
- Olive oil
- 2/3 lb ground veal
- 2/3 lb ground beef – 80 to 85% lean
- 2/3 lb ground pork
- 1/2 lb porcini or baby bella mushrooms
- 1 yellow onion – diced
- 2 cloves garlic – minced
- 1 pinch crushed red pepper
- 2 large eggs – lightly beaten
- 1 cup panko bread crumbs
- 3/4 cup whole milk
- 1 cup grated pecorino romano cheese + more for garnish
- Sea salt
- Ground black pepper
- Pomodoro sauce – get the recipe HERE
- 16 oz whipped ricotta cheese – garnish
- Olive oil – garnish
- Grated pecorino romano – garnish
- Basil leaves – garnish
Instructions
- Preheat the oven to 350°
- Place 2-3 tablespoons of olive oil a large saute pan, add the onion and bring to a medium low heat. Season generously with salt and pepper, cover and cook for about 5 to 6 minutes, stir every 2 minutes to prevent burning the onions. Next, add the garlic, stir cover and cook 1 more minute. Add the mushrooms, stir, cover and cook about 7-8 minutes. The mushrooms should be very soft. Uncover, add the red pepper, stir and saute for another 2 minutes. Turn off the heat and let it cool
- When cool, transfer the mushroom mixture to a food processor and process for 2 minutes. Scrape down the sides and process for 1 more minute until you have a homogenous puree and set it aside
- Combine the ground beef, eggs, mushroom duxelle, cheese, parsley, and breadcrumbs in a large bowl. Mix by hand and season with salt, mixing a little more. Add the milk, mix and test making a ball. The finished mixture should be wet, but hold together well enough to remain round. If it is too wet, add 1 more tablespoon of bread crumbs and mix a final time.
- Divide into 8 equal portions and hand form into tennis balls, about 2.5 inches in diameter
- Coat a large non-stick sauté pan with olive oil and bring to a medium-high heat. Brown the meatballs in batches 2 or 3 at a time on all sides. Place them on a sheet pan and bake in the oven for 30 minutes or until the meatballs are cooked all the way through
- Reheat the pomodoro sauce in a large saucepot, place the meatballs in the pot and and gently coat them in the sauce.
- Place a large dollop of whipped ricotta in a shallow bowl and place the meatball next to the ricotta. Pour another spoonful of Pomodoro sauce over the meatball and drizzle olive oil over the meatball and the ricotta. Garnish with a spoon of pecorino-romano and basil