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MEATBALLS - GROUND BEEF - Neapolitan Meatballs with Red Wine Rosemary Sauce
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| The true secret is day-old bread. Remember that and your meatballs will be the best! The Chew Mario Batali [Meatballs] NEAPOLITAN MEATBALLS WITH RED WINE ROSEMARY SAUCE | |
| 3 cups | day-old bread, cut into 1/4" cubes |
| 1 1/4 pounds | ground beef |
| 3 | eggs, beaten |
| 2 cloves | garlic, finely grated |
| 3/4 cup | grated pecorino cheese |
| 1/4 cup | finely chopped Italian parsley |
| 1/4 cup | pine nuts |
| 1/2 tablespoon | Kosher salt, plus more as needed |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 cup | extra-virgin olive oil |
| FOR THE SAUCE | |
| 1/4 | extra-virgin olive oil |
| 3 | red onions, thinly sliced |
| 6 cloves | garlic, thinly sliced |
| 1 tablespoon | red pepper flakes |
| 1 cup | dry red wine |
| 1 sprig | fresh rosemary |
| 2 cups | whole peeled San Marzano tomatoes, (crushed by hand) |
step-by-step directions
In a shallow bowl, soak the bread cubes in milk (or water) to cover for a minute or two. Drain the bread cubes and squeeze with your fingers to press out excess moisture.
In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball.
In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
For the Sauce: Meanwhile, in a large ovenproof skillet, heat the olive oil over high heat until smoking. Add the onions and garlic, reduce the heat to medium, and cook until well browned, (about 5 minutes). Add the red pepper flakes, then the wine and rosemary, and bring to a boil. Cook until the wine has reduced by half. Add the tomatoes and bring to a boil, then reduce the heat to maintain a simmer and cook for 15 minutes.
Add the meatballs to the sauce and bring to a simmer. Cook all the meatballs for 30 minutes. Serve with more grated pecorino cheese on top.
Tips
- The true secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender.
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