Grant's Meatballs - Grant Wilson & Lidia Bastianich
INGREDIENTS
Sauce
2 28oz Cans Italian Diced Tomatoes or Crushed Tomatoes
1/4 cup Extra Virgin Olive Oil
1 Large Onion, diced
1 tsp Crushed Red Pepper Flakes (More or less to adjust for your heat preference)
2 Bay Leaves
1 Tbsp Salt
Salt & Freshly Ground Pepper to taste
Meatballs
1lb Ground Beef
1lb Ground Pork
2 Cup Fine Dry Breadcrumbs
1 Cup Fresh Grated Parmesan Cheese
1/2 Cup Fresh Italian Parsley, chopped fine
4 Cloves Garlic, minced or pressed
2 Large Eggs
1Tbsp Salt
1/2 tsp Pepper
Flour
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Vegetable Oil
Pasta
1.5 lb spaghetti
METHOD
First, the Sauce
1. Pour the cans of tomatoes into a large bowl and gently crush them with your hands.
2. Warm a large pot on medium heat.
3. When the pan is warm add the Olive Oil.
4. When the Olive Oil is aromatic, add the onion and a couple dashes of salt. Cook until wilted (4 minutes).
5. Add Tomatoes, Pepper, the 1 Tbsp Salt, and Bay Leaves.
6. Bring to a boil, and then reduce to a simmer.
7. After at least 5 minutes, taste the sauce and season with Salt and Pepper to taste.
8. Simmer on low for 30 minutes.
Next, Meatball Prep
You want to prepare all of your ingredients because your hands will soon be covered in meat, OR you will be wearing gloves. So, you want to have this stuff ready to be added before touching the meat.
1. Chop the Parsley and put in a small bowl.
2. Chop or press the Garlic and put it in on top of the chopped Parsley.
3. Pre-measure your breadcrumbs into a separate bowl.
4. Grate the Parmesan into yet another bowl.
5. Crack the Eggs into yet another separate bowl.
6. Add the Salt and Pepper to the Eggs and beat with a fork.
7. Get one last separate bowl and put about 1/2 cup of Flour into it.
8. Get two clean plates ready; one to put the meatballs on, and another to put the meatballs on after you dredge them in flour.
Next, Making the Meatballs
1. Put on a pair of rubber gloves, if you have them.
2. Crumble the meat into a large mixing bowl. Be sure to break it up as best you can. You want to leave room for all of the other ingredients to mix in with the meat.
3. Sprinkle the Breadcrumbs over the Meat.
4. Sprinkle the Parmesan over that.
5. Sprinkle the Parsley and Garlic over that.
6. Pour the Egg mixture over all of that.
7. Gently mix the ingredients with clean hands (or gloved hands). DON'T OVER-MIX, just make sure it all combines evenly./
8. Shape the mix into 1"-1 1/2" inch balls.
9. Place them on the clean plate as you make them.
10. When you are done making the meatballs, dredge them in the flour.
11. Make sure you completely cover the meatballs in flour, and shake off any excess flour.
12. Place the dredged meatballs on the other clean plate.
Next, Cooking the Meatballs
1. Heat a non-stick frying pan on medium heat.
2. When the pan is warm, add the Olive Oil and Vegetable Oil.
3. When the Olive Oil is aromatic, add the meatballs. Make sure they aren't crowded in the pan. Give them some space.
4. Brown the meatballs on all sides.
5. Cook the meatballs in batches until they are all browned (about 6 minutes), removing them to a clean plate or large bowl as you go.
6. Once they are all browned, add them to the sauce and cook for 15-20 minutes.
HOW TO SERVE
Serve with 1.5 lb Spaghetti. Spoon enough sauce out of the pan to cover cooked pasta. Then, serve the pasta, top with meatballs and more sauce.
