Elevating a classic Italian American favorite.
These are my requirements for an excellent meatball: juicy, soft interior texture, slightly crunchy exterior texture, holds its shape not ridiculously large, but not too small either, and packed with flavor. This recipe checks each of those boxes. By combining 80% lean beef with Italian pork sausage, we're ensuring that there's enough fat to add flavor and structure. Regarding the structure, this recipe combines wet breadcrumbs to add structure and moisture to the meatballs. I use a 3" cookie scoop to measure these meatballs so that they are not so large that they are undercooked in the center and burnt outside, but not so small that they dry out. I also roll these in some flour before cooking. The flour will add a slight crunch on the outside for some textural contrast and will help retain moisture.
I like to serve this over polenta, which is boiled cornmeal. I like to think of polenta as Italian grits. Its eaten all over Italy, particularly in the northern regions. Traditionally, it's cooked with water (and most package instructions will tell you to cook with water), but I swap for milk to add extra creaminess. On its own, I find polenta to be pretty boring, but when you load it up with some cheese, spices, and salt, she's a killer (queeEEEeen). Polenta takes a long ass time to cook, which is why I only ever get the instant kind. I like to use the Colavita and Delallo brands.
SPECIAL EQUIPMENT:
1" or 3" cookie scoop
INGREDIENTS:
For the meatballs
4 tbsp breadcrumbs or crushed unsalted croutons
Enough milk to just cover the breadcrumbs
1 lbs (453 g) 80% lean ground beef
1 lbs (453 g) ground Italian pork sausage
5 cloves garlic, finely minced
1/2 tsp salt
(optional) 1/4 tsp crushed fennel seed
1/4 c grated parmesan cheese
1 tsp Sorella Spices Italian Blend
1/2 c AP flour
2 tsp avocado oil
For the polenta
1/2 c instant polenta
2 cups milk or water
2 tbsp butter
1/4 tsp salt
1/2 c shredded mozzarella cheese
1/4 tsp Sorella Spices Italian Blend
For the garnish
2 basil leaves, chiffonade (very thinly sliced)
2 tbsp marinara sauce
Drizzle olive oil
In a small dish, combine breadcrumbs and milk and set aside to absorb. In a mixing bowl, combine beef, pork, garlic, cheese, spices, and softened breadcrumbs. Mix well to combine. Add flour to a plate. Using a 1" or 3" cookie scoop, scoop meat into 3" lumps. Roll into a ball between your hands. Roll the meatballs in the flour and shake off excess. Set aside on a baking tray. Set in freezer for 5 min to firm or flash freeze.
Heat a skillet over medium heat. Add avocado oil. Place meatballs in a circle around the pan starting at a 12 o'clock position and moving clockwise. Do not over crowd the pan. Flip meatballs in the same clockwise order you placed them in the pan for even cooking on all sides of each meatball. Remove when thermometer reads 122F (about 7 min). Set aside on a wire rack and continue.
While meatballs are resting, add all polenta ingredients to a saucepan, cover, and set to medium heat. Stir frequently with a spatula until the polenta is has absorbed the moisture, about 7 minutes.
Pour polenta over a serving plate. Drizzle marinara sauce over the polenta. Place the meatballs on top. Place the basil leaves in clusters over each meatball. Drizzle lightly with olive oil if preferred. Enjoy.
Prep time = 20 min (Includes time to chill) | Cook time = about 30 minutes | Yields about 24 meatballs
Jessie's Tips:
This recipe yields a lot of meatballs. I cook about 12 at a time and freeze the rest.
Keep the milk nearby when cooking the polenta. If you notice it getting a touch too thick, add about a tablespoon at a time.
To serve this as a main dish, I will accompany it with a lightly dressed arugula salad or some steamed broccoli.
Resting the meatballs over a wire rack will help the excess oil drip off so that the bottoms stay crispy and not soggy.
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