MEATBALLS

MEATBALLS

his recipe yields meatballs the size of Ping-Pong balls. I like them this size for a sandwich because they are nice and hefty without being too cumbersome to get your mouth around. But if you are making these for another dish, such as a pasta, or as a snack in their own right, you may want to make them a different size. Determine what size is the most appropriate for your needs.

Makes about 15 large meatballs

½ loaf rustic Italian bread

½ cup whole milk

1 pound ground beef (80/20)

Leaves from ½ bunch flat-leaf parsley, chopped (about ¼ cup)

2 to 4 garlic cloves, minced

1 large egg, preferably free-range

½ cup chopped canned tomatoes

2 ounces Parmigiano-Reggiano, grated

1 teaspoon dried oregano, preferably wild

½ to 1 teaspoon crushed red pepper flakes

¾ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

Preheat the oven to 350°F.

To start, you want to get as much crust off the bread as you can. Then tear the naked bread into chunks and put them into a bowl (you should have about 2 cups of bread). Pour the milk over the bread and let soak for about 10 minutes, until soft but not falling apart.

Meanwhile, put the meat in a large bowl. Add the parsley, garlic, egg, tomatoes, Parmigiano, oregano (pinching it with your fingers as you add it to release all that heady scent), red pepper flakes, salt, and black pepper and mix with your hands just until everything is combined. Don’t overwork the meat, or you’ll end up with tough meatballs.

Lift the bread from the milk, squeezing it well so that most of the milk is released back into the bowl. Tear the bread into small pieces, and add it to the beef mixture. Using your hands, bring the whole thing together until everything is just mixed. You want the mixture to hold together so you can form meatballs that keep their shape but are wet enough to stay tender as you cook. Form the mixture into balls a bit larger than a Ping-Pong ball. You should have 15 meatballs.

Grab a skillet that is big enough to hold all the meatballs in a single layer (crowding the pan will bring down the temperature of the oil and the meatballs won’t cook quickly enough or get that beautiful sear) and set it over medium-high heat. Add the olive oil and heat until it shimmers. Carefully add the meatballs to the pan (watch for oil splatter). Avoid the temptation to move them around; leaving them alone is the key to getting a beautiful crust on the meat. After about 2 minutes, they should be nicely seared. Flip them and cook on the second side for another 2 minutes or so, until they’re nicely browned.

Place the seared meatballs on a baking sheet and pop them into the oven for about 10 minutes, until they’re cooked through. Remove the meatballs from the oven. At this point, the meatballs are ready to be served with the sauce of your choice.

Leftover meatballs will keep in an airtight container in the fridge for 3 to 4 days.