HomeMarketplaceRecipesCannizzaro Silician Meatballs

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    Gregg
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    What makes a great meatball? To me, a great meatball is one that an Italian nonna would be proud of, a juicy and aromatic meatball so tender it falls apart in your mouth. Superb meatballs like these are not difficult to make, but there are two secrets: One, the mix of meat. Two, your hands.

    A really great meatball, in my opinion, must contain three meats, starting with veal. Veal is what gives a meatball that luscious, melt-in-your-mouth quality. Beef gives it depth of flavor and some heft, and pork bridges the two with another dimension of taste. I know that some people don’t prefer to eat veal, well then buy your meatballs from the local pizzeria, I can assure you there will be no veal in that meatball.
    One more note on the meat: This is the time to get great meat. When you’re buying ground meats, it’s best to buy them from a good butcher you trust and respect. I buy my ground meats from Ivarone in Maspeth Queens they make the mix for you I know the meat is of high quality and has been ground fresh that day.
    The second key is your hands. Good meatball mix needs to be truly mixed. There are all sorts of things in this recipe: Salt, pepper, finely grated onion and garlic, spices, herbs, eggs, breadcrumbs. It’s important that your meatball mix is completely smushed together; you don’t want pockets of salt or garlic. You’re going to get your hands dirty anyway, shaping the meatballs, so use them as the great tools they are!
    My recipe makes a lot of meatballs and why not if you know anything about real Italian food leftovers are better then the day they are served. I don’t know why, but it just is!

    And now the Cannizzaro Silician Meatball Recipe Revealed

    Makes at least 60 meatballs

    You’ll need:
    1 1/4 cup whole milk
    3/4 cup fine dried breadcrumbs
    1 pound ground pork
    1 pound ground beef, such as ground chuck
    1 pound ground veal
    2 1/2 teaspoons chunky kosher salt
    Freshly ground black pepper
    1 tsp smoked paprika
    1/2 tsp cayenne
    3/4 cup finely chopped Italian parsley
    About 4 tbsps finely chopped fresh sage, from 2 small herb bunches
    1 1/2 cups finely diced or grated yellow onion, from about 2 small yellow onions
    4 large garlic cloves, finely minced or grated
    2/3 cup grated Parmesan cheese
    4 large eggs, beaten
    Olive oil

    Pour the milk over the breadcrumbs in a small bowl. Stir them together and set them aside for at least 10 minutes for the crumbs to soften.

    Mix the pork, beef and veal together thoroughly in a large mixing bowl. Stir in the salt and a generous amount of black pepper, then add the cayenne and smoked paprika.

    Stir in the chopped parsley, sage, onion, garlic and Parmesan. Mix with your hands until these are very thoroughly distributed through the meat.

    Stir in the breadcrumbs and milk, as well as the eggs, and mix thoroughly.

    Shape and cook the meatballs immediately, or refrigerate the meat for up to 24 hours. You can also freeze the meat (in one big lump or as shaped meatballs) in a sealed container for up to 3 months. Pour the milk over the breadcrumbs in a small bowl. Stir them together and set them aside for at least 10 minutes for the crumbs to soften.

    Mix the pork, beef and veal together thoroughly in a large mixing bowl. Stir in the salt and a generous amount of black pepper, then add the cayenne and smoked paprika.

    Stir in the chopped parsley, sage, onion, garlic and Parmesan. Mix with your hands until these are very thoroughly distributed through the meat.

    Stir in the breadcrumbs and milk, as well as the eggs, and mix thoroughly.

    Shape and cook the meatballs immediately, or refrigerate the meat for up to 24 hours. You can also freeze the meat (in one big lump or as shaped meatballs) in a sealed container for up to 3 months.

    To cook the meatballs, baked them botton line. All you frying or broil cooks should be working in a pizzeria.

    Bake: To bake the meatballs, heat the oven to 350°F and form them into balls about 1 1/2 inches in diameter. Place them on a baking sheet and drizzle lightly with olive oil. Bake for 20 to 22 minutes, or until they are just barely cooked through and no longer pink inside. To keep them tender, do not overbake. At this point you can ad

    d them to a pot of tomato sauce and simmer just for a few moments or until they are soaked in sauce — or just eat them as they are.

    Now that’s amore! Ciao!

    Gregg Cannizzaro
    CEO
    Go Indie TV Networks

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