Meatball Recipe Nytimes Food

MEATBALLS

Steps:

• Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
• In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
• Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.

MEATBALLS WITH ANY MEAT

Steps:

• In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
• Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

VEGGIE BALLS

Steps:

• Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
• Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
• Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
• Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid.
• Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

SPAGHETTI AND MEATBALLS

Steps:

• Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls ( about 24).
• In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Sauté meatballs until browned, about 10 minutes. Remove from heat, set aside.
• In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
• Add meatballs to pan of sauce. Cover, reduce heat to low and simmer for 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente. To serve, drain pasta and divide among four to six bowls. Top with meatballs and sauce, and garnish with parsley and Parmesan.

RAO'S MEATBALLS WITH MARINARA SAUCE

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

KIM SEVERSON'S ITALIAN MEATBALLS

Steps:

• In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
• In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
• Serve with spaghetti sauce.