Wednesday, December 21, 2011

Meatballs, 2 Ways

Spicy Meatball Subs
Gift exchange eats! My favorite way to make them is with ground veal, beef, pork and Italian sausage and simmered in a San Marzano tomato sauce.

Perfect for a party, you can make it ahead of time and just warm it on site. I pre-ordered Vietnamese baguettes from my fave banh mi shop on Kingsway, for this I prefer them over French baguettes because they're lighter, crispy and not as bready.

A little mizuna ( a green similar to arugula but slightly less peppery) fresh shaved parm and a warning from our hostess that she would kill anyone who drops a meatball on her large cream suede ottoman.

Spaghetti and Meatballs
The week before the party was actually where I got the idea for the subs. I was craving total comfort food and this is exactly what I wanted. A couple friends came over and thought we could catch a movie later on but I told them we had a surprise guest coming over. They said, tell em to come! I said we have to stay home, just wait!

Meet Rufio, I was puppy sitting! They were pretty enamored with the guest :)

You'd think he was the one that ate the pasta. The little guy pretty much slept the whole night.

Makes approx 45

1/2 white onion, minced
3 garlic cloves, minced
1 lb ground chuck beef
1 lb ground veal
1/2 lb ground pork
1/2 lb Italian sausage (ask butcher for this or buy sausage and remove casings)
2 eggs
1/4 cup water
1/2 cup fresh grated parmigiano reggiano (optional)
1/2 whole wheat panko bread crumbs, give or take
10 fresh basil leaves, finely chopped
1/2 tsp chili flakes
*if paleo, omit water, cheese and bread crumb)

1. In a small pan saute onion and garlic until soft, let cool.
2. Mix together all 4 meats, add in onion and garlic, basil, chili flakes, s+p eggs and water, just till combined.
3. Preheat small pan with a little oil
4. Add in whole wheat panko, just enough until mixture comes together.
5. Take a bit of the ground meat mixture and form into a little patty, pan fry till done, taste and check for seasoning.
6. Form into golf ball size rounds. In a large pan with oil, fry until golden brown on all sides. Place in tomato sauce.

San Marzano Tomato Sauce
2-12 oz can San Marzano Whole Tomatoes
25 oz bottle of tomato puree
6 cloves garlic, minced
1 tsp chili flakes
1 tsp sugar (if needed)
6 fresh basil leaves, rough chopped

1. In a large pot, saute garlic until soft, add San Marzano tomatoes and puree. Slightly crush the whole tomatoes.
2. Season with chili flakes, sugar, s+p and basil. Let simmer.


Lois said...

Hey Laura! Could you substitute almond flour or something for the breadcrumbs if you're Paleo? I am thinking about making these for an appetizer on Christmas Eve! xo

Laura said...

Lo! I made a little note under the meatball recipe for Paleo eaters:
You can just omit the water, cheese and breadcrumbs. It may slightly change the texture but with the egg it should still bind the meat together just fine. I never thought of adding almond flour in since I can't eat nuts :( but great idea, do it!

Lois said...

Thanks Laura! I made some yummy bacon brussel sprouts last night and instead of breadcrumbs with them I added almond flour and it tasted great, so I think that might be a good substitute in the meatballs, as well. Thanks girl. I'm trying this for Christmas eve appetizers. YUM!

Beth Bennett said...

Laura we made these for a pot luck in Washington last night and they were wonderful! It was so nice to think of you as I made them! Claire moved back to Vancouver yesterday so she might be in touch with you re: diet. Love your blog.

Laura said...

Mrs.B, that's so sweet of you and I'm so glad they worked out! Next time I'm in town I'm coming by for a visit. I didn't know Claire had moved back, I've been doing more testing with gluten free friendly recipes so I'll definitely be in touch with her!