12-28-13 very good, makes a bunch
3-29-09 well maybe it is, this was wonderful, wound up with 10
meatballs, you will probably only eat one at a sitting, really
excellent and not too difficult,good rainy day meal!
By Chef John J. Vyhnanek of Newbury College
A humongous 1/2 pound meatball with marinara sauce and Italian
For the meatballs
3 tbsp. olive oil
3 tbsp. butter
2 cups onions, diced very fine
2 tsp. garlic, fresh peeled and minced
2 lb. ground beef, 85% lean
1 lb. ground Pork
3 large eggs, beaten
2 cups dried bread crumbs, not flavored
+ cup milk or water
1 tbsp. salt, coarse grained like Kosher salt
1 + tsp. black pepper, fresh ground if possible
1 tbsp. oregano
2 tsp. fennel seeds, crushed fine
+ cup parsley, fresh, chopped
1 cup parmesan cheese, grated
For the Marinara Sauce
2 tbsp. Extra Virgin olive oil
2 tsp. garlic, freshly peeled and chopped
1 28-ounce can of chunky style crushed tomatoes, Pastene brand is very
4 ounces water to rinse out the can
+ tsp. dried oregano
+ tsp. ground fennel seeds
2 tsp. Kosher salt
1 tbsp. sugar
+ tsp. fresh ground pepper
+ tsp. hot pepper flakes, no seeds (optional)
Pre-heat oven to 350¦ F. Melt the butter with the oil over medium heat
in a pan, add the onions and garlic and cook until soft and beginning
to brown. Remove from the heat and let cool completely. In a large
mixing bowl combine the ground beef, ground pork, beaten eggs,
breadcrumbs, milk, salt, pepper, oregano and fennel. Mix well with a
large spoon or use your hands (wear a pair of surgical gloves to
prevent cross contamination). When mixed well, add the cooked onion
mixture, parsley and grated cheese; mix everything together again.
Cook a small piece in a frying pan and taste it to see if the level of
salt and pepper is to your liking; you may choose to add more salt.
Form the mixture into 8 - + pound meatballs. Pat, compress and roll
together well, then place in a lightly oiled baking pan. Bake for
about 35 minutes or until the internal temperature is 145-150¦ F. Turn
the pan around in the oven after 15 minutes. Remove from the oven and
cool. You may serve the meatballs plain or with a sauce.
For smaller 2-ounce meatballs---use a #14 ice cream scoop that works
well for portioning. Pat, compress and roll together well, then place
in a lightly oiled baking pan. Bake for about 25 minutes or until the
internal temperature is 145-150¦ F. Remove from the oven and cool. You
may serve the meatballs plain or with a sauce.
If you make the slightly larger 4 ounce meatballs, use 2 scoops of
mixture and bake an additional 10 minutes.
The Marinara sauce
Warm the garlic in the oil to release the aroma (1 minute on low heat,
donĘt brown). Combine all remaining ingredients, bring to a boil,
reduce the heat to low and simmer partially covered for 10
The Final Step
Place the cooked meatballs in tomato sauce and simmer for 5 minutes to
heat, then serve with your favorite pasta or eat alone with salad and
¬2005 Phantom Gourmet Inc. All Rights Reserved.
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