Italian-Style Meatballs - The Recipe
The mighty meatball has its place in every household, for good reason. Whether it's in a meatball sub or served with spaghetti, this is a go-to home comfort that never fails to please...
Whether you’re going for a lady and the tramp style date night or filling you’re favourite bread roll to make the ultimate sub, the mighty meatball has its place in every household for good reason: rich, herby, meaty and soft, yet slightly crisp and sweet on the outside from caramelisation. Paired with a bright, tangy and subtly sweet tomato sauce, these meatballs end up being one of the ultimate comfort foods you can make at home.
Now, what kind of meatballs are we going to making? Similar to sausages, there are tonnes of variety's and flavour combinations one can make. Around the world we have numerous types of dishes, to name just a few: Kötbullar (Sweden), Köfte (Turkey), Albondigas (Spain), Königsberger Klopse (Germany), Lion’s Head (China), Tsukune (Japan), Bò Viên (Vietnam) and many many more. Each of these has its own unique approach and incredible flavour profile, however, when when it comes to meatballs to be used in a tomato sauce, there is one clear winner in my eyes: The Italian-American style meatball. The woody herbs, mix of meats and inclusion of breadcrumbs are quintessential, and are what makes them utterly delicious.
These specific meatballs can be used in a few different dishes, one of my favourites being a classic meatball sub - soft, fluffy and slightly chewy rolls filled with the tasty meatballs and fresh tomato sauce, topped with melted cheese and fresh basil *chefs kiss*. Nevertheless, they also work perfectly with spaghetti, mashed potato and simply anything else that can cling to the wonderful tomato sauce.
If you fancy a go at making the rolls for yourself, I have a fantastic recipe for these at the bottom of this newsletter. In the UK, it is tricky to find ones that are perfect for sandwiches like this - buns, loaves and rustic baguettes are all in plentiful supply, however I am yet to find a bakery that makes these type of rolls to perfection! Of course, you can get them from supermarkets, but they never taste quite the same as freshly baked sandwich baguettes. If you’re from London and know of any bakeries that make these, drop them into my dm’s and I’ll be sure to check them out! In the US, you’re in luck though, as you’ll find a plentiful supply of these. The classic hoagie roll, perfect for all kinds of sandwiches…
Essential Ingredients Explained
Breadcrumbs: These play a big part in keeping the meatballs tender and juicy. Without them, more similar to a burger, you are solely relying on the cooking time and temperatures. If you get these wrong you’ll end up with a tough meatball, and there is nothing worse than biting into a dry overcooked one after spending all this time preparing them. The use of breadcrumbs not only helps avoid this but it also maintains and wonderful soft texture throughout. Leftover stale bread works best for this as it will absorb a lot more moisture, in turn retaining that moisture whilst cooking!
Pork and beef mince 20% fat: The mixture of these two meats is what makes the flavour so lovely in these meatballs. The higher fat percentage is better for this as it also results in more flavour. This rendered fat is later used to cook the tomatoes in, adding a beautiful depth you cannot get otherwise. Of course, if you want leaner meat this is ok too, but it may limit the potential of flavour you could get in them.
Tinned tomatoes: As I have mentioned before, when you’re using tinned tomatoes in any recipe, do spend that little bit extra and go for the best quality ones you can get. My favourite brand is Mutti as they have the perfect balance of acidity, sweetness and umaminess. Cheaper tomatoes tend to be less ripe and of a worse quality, in turn making them more acidic, bitter and not as pleasant in your dish
The tomato sauce ingredients…
So, let’s dive in and show you the way I love to make them at home…