Sometimes I just like keeping recipes to myself. Not like a secret or anything, but I just don’t feel like sharing them with all of the hundreds of millions of people who read this blog (cough). Okay, kidding. Just one million.
But, I am sorry. I think I am keeping this meatball recipe to myself. I just like it too much. I think it could be my golden ticket to fame (another cough). I will give you a couple of hints, though. Beef chuck, pork shoulder, and pork fat back were the victims to my very sharp Cuisinart food processor blade.
Now, there is another ingredient, but if I told you, I would have to kill you.
And yes, you heard correctly: food processor. I know, I know. The ghetto-home cook- who has a meat grinder unless you own a freaking restaurant?- version of ground meat. But, it worked.
I had my iPhone nestled between my neck and my ear as I worked the meat through my hands to incorporate all of the obvious suspects: parsley, red pepper flakes, fennel, ricotta, eggs, milk, and my many forms of meat. I bragged to my Mother about my genius idea. She quickly said to me, “Yeah. I have been grinding meat in a food processor for years.” Years? Where have I been?
These meatballs are pretty low maintenance. They don’t require a saute, just a 15 minute bake at 400 degrees in the oven. They don’t ooze grease or shrink and shrivel to an unrecognizable state.
They just want to be eaten. In mass quantities. I think they are going to have many options in my kitchen. I can envision them covered in San Marzano tomatoes with melted buffalo mozzarella seeping in between them. They would go nicely with a fresh bigoli pasta that I will steal from Tavolata and an extra anchovy, extra red pepper flake bagna cauda. But, yesterday, they went in the steaming jacuzzi of my grana and prosciutto brodo.
They join dinosaur kale, rainbow chard, napa cabbage, celery, pancetta, and some red pepper flakes. Some people call it Italian wedding soup. I think Minestra Maritata has a better ear-feel. It seems healthy enough, but of course, I took it over the top. I toasted some olive oil coated crusty bread and them rubbed it with a fresh garlic clove. And, then I took the soup, and covered it in a snow storm of grana padano. Just to take it over the top.
And, that is what I ate for dinner last night.
November 10, 2009 at 8:20 pm
You are so funny. Love your attitude
The photos look great! Enjoying your new camera?
I’ve got a secret recipe for a cake like no other one that I will only share if I publish a book one day (need to get working on that one…)
Maybe we can get together sometime and cook and bake and share our secrets? But only with each other.
November 10, 2009 at 8:21 pm
And I was privileged to join you in that dinner. Thanks Kari! It was delicious.
November 10, 2009 at 9:32 pm
Yum yum yum…. I really wish my dinner looked like that tonight!
November 13, 2009 at 2:21 pm
this looks so great and wintery. Thank you for sharing your secrets, the millions of us appreciate them!
November 15, 2009 at 10:03 pm
My boys adore meatballs, I think it is their size that appeals to them so. And I love soups. So there you have it, this might be the perfect meal for us. Thanks for sharing your secrets!
December 3, 2009 at 11:08 pm
This soup looks out of control delicious!