Meatballs Anne Burnell

My Secret to the Best Meatballs

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But trust me, even amidst the chaos of work deadlines and school pick-ups, there's always room for a hearty, homemade meal that brings the family together. And nothing brings us together quite like a big pot of perfectly simmered marinara sauce clinging to succulent, flavourful meatballs.

My go-to comfort food? My three-meat meatballs. That's right, three different types of meat for maximum depth of flavor! I use a blend of ground beef, pork, and chicken (or turkey, if that's what you have on hand). This combination guarantees tender, juicy meatballs with a satisfying texture that simply can't be beaten. And the secret, you ask? It's all in the preparation. Careful attention to seasoning is key. Don't be shy with the salt—it's crucial for bringing out the best in your ingredients. And don't forget the onions! Slow-cooked until soft and aromatic, they add a subtle sweetness that perfectly complements the rich, savory notes of the meat.

The sauce is just as important as the meatballs themselves. I use San Marzano tomatoes, which are known for their intense flavour and sweetness. These tomatoes form the base of a rich, vibrant sauce, simmered to perfection for hours. The slow cooking process allows the flavors to meld together, creating a harmonious balance of sweetness, acidity, and savory depth. And because I'm all about maximizing flavor, I use pancetta for an extra layer of smoky richness. Trust me, it elevates the entire dish to another level.

Now, I know what you're thinking: "This sounds like a lot of work." And you're right, it does require a little bit of time and effort. But believe me, it is completely worth it! The aroma that wafts from your kitchen while this is simmering is intoxicating, and the taste? Well, let's just say it's pure comfort food heaven. The best part? Leftovers are just as delicious the next day – and they freeze beautifully, making this a meal you can enjoy time and again. So, gather your ingredients, roll up your sleeves, and prepare to experience the magic of my three-meat meatballs. Your family will thank you for it.

Beyond the Recipe:

This recipe isn't just about meatballs; it's about connection. It's about taking the time to create something nourishing and delicious for the people you love. It's about the happy chatter around the dinner table, the shared laughter, and the warmth of family coming together. The process of creating this meal, from the careful preparation to the satisfying aroma filling the kitchen, is as important as the final product. It's an opportunity to slow down, be present, and appreciate the simple joys of life, even amidst a busy schedule.

In my hectic life, these three-meat meatballs represent more than just a meal; they're a reminder to take a pause, breathe, and savor the moment. They're a symbol of nourishment, not just for the body but for the soul. And that's a recipe I’ll always cherish.

A Note on Flexibility:

Feel free to experiment with this recipe! If you don't have pancetta, don't worry – bacon will do nicely. And you can easily adjust the spice level to your preference. Some like it hot, while others prefer a milder flavor. The beauty of cooking is in its flexibility—it allows you to personalize each dish to your own taste preferences. So, go ahead, make it your own!

Serving Suggestions:

Serve these delectable meatballs with your favorite pasta, a side salad, and a crusty loaf of bread to soak up all that delicious sauce. The possibilities are endless!

Step-by-step

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.