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I am proud of all my recipes, but especially of the canonically classic ones. It's not that I've reinvented them , but rather that I've configured each one to suit my platonic ideal, tailored to my specific criteria, tweaked to meet my often ridiculously high standards.
Buttermilk biscuits. Matzo ball soup. Pie crust. Meatballs. I am particular, and so are these recipes. Perhaps more than other classics, meatball recipes tend to have a lot of"secrets": The bread for the crumbs has to be from a five-day-old loaf, the crumbs must be soaked in whole milk, there should be a scant teaspoon of top secret thing, they should be seared first or, wait, no, dropped straight into the sauce ... so on and so forth. If you're interested in making wonderful meatballs, I'm sure you've heard one or more of these things before. Through trial and error, eating many subpar and excellent meatballs, and texting my Aunt Liz in New Jersey, I arrived at my own recipe, though tragically devoid of"secrets." These are your basic, very good meatballs in the style of Italian American red-sauce joints, and to me, they are perfect: a mixture of beef and pork, with panko breadcrumbs that are softened in ricotta with eggs to bind. There are plenty of alliums , lots of fresh parsley and a good amount of hard, salty Parmesan. They're seared in the pot before building the sauce because I do not think a meatball browned in the oven is brown enough. It's admittedly more work to do them stovetop, sure, but you reap the rewards in the form of rendered fat, toasted bits and browned, delicious meat that flavors your sauce.Always cook one meatball first to taste the mixture for seasoning before making the rest of the batch. Cooked meatballs freeze well, but alternatively, if you don't want to sear them all in the moment, the raw meatball mixture freezes well, too, so you could always make half and freeze the rest for later.You can always double the amount of beef if you prefer not to use pork in the mixture. Meatballs really need no suggestions, but I will say that beyond the bowl of spaghetti or platter of rigatoni, they are excellent over soft, cheesy polenta or simply on their own with some garlic bread with which to dunk.
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