Yield: Makes 6 large meatballs
These baseball-sized meatballs are a mainstay of the Bi-Rite market’s deli case. One is enough for most appetites, but have two if you’re ravenous.
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Add some capers, anchovies, and olive oil to the marinara for a puttanesca sauce or a pinch of chile flakes for arrabiata sauce.
Slice up any leftover meatballs, reheat in the sauce. and put them in the middle of a good crusty roll. Then top with mozzarella or provolone.
Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Loved this recipe! I used 3 day old bread from a local bakery (1 + 1/2 slice) and was perfect to let it soak for 10 mns in the milk. I edited the recipe a bit and changed it to more traditional Sicilian!Instead of using the oven use a frying pan and beautifully brown the meatballs first in a few tbls of olive oil. After well browned on both sides take out the meatballs, pour out 1/2 the fat and deglaze the pan w/ a touch of cognac or Marsala wine. The alcohol will mostly cook off but will give a great sweetness to the sauce! Now use this same pan for your marinara! Add the diced onion and simmer until just translucent. Next add the 28 oz can of crushed "San Marzano tomatoes". These are the best! Use these or make your own. Once this is simmering add the meatballs back to the pan and slow simmer/ steam in the marinara sauce on low, low covered for 20 minutes! Creates such moist and delicious meatballs where as the oven can dry them out.My blog is the tasty side to life
Ketchup does not belong in meatballs. No if and or but.
Delicious. The taste is pure and wonderful, full of flavor. The meatballs are tender and tasty without any aftertaste that stays with you (like some meatballs). I made the recipe exactly as written. Fresh herbs make the recipe delectable.. This will be my go to meatball and marinara ~ tossing out all other recipes! Enjoy!
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