Meatballs!
Author: Salty Fig
Recipe type: Entree
Cuisine: Italian
Yield: 80 ~1½" meatballs
- 5 lbs. Bulk Italian sausage, sweet w/ fennel
- 5 lbs. Ground beef
- 1 ~20" baguette, cut in small cubes
- 4 cups milk, 2%
- 2 Tablespoons oregano, Greek
- 1½ lbs. (3cups) Parmesan cheese, grated fine
- 8 eggs
- 2 Tablespoons salt, Kosher
- pepper, ground, black
- 8~ 28 oz cans San Marzano Style Tomatoes, drained, but not crushed, juice reserved
- 1 head of garlic, peeled
- ¼ cup olive oil
- 4 large springs rosemary
- 1 Tablespoon salt, Kosher
- 2 Tablespoons olive oil
- 2 sweet onions, julienned
- 4 oz pancetta
- 2 Tablespoons thyme, fresh
- 12 cups chicken broth, homemade preferable, but not necessary
- Reserved tomato juice (above)
- 2 Tablespoons salt, Kosher
- 1 Tablespoon oregano, Greek
- 1 cup milk, 2%
- Parmesan cheese, rind
- Preheat oven 350ºF convection, 375ºF bake
- Place the sausage and beef in a large bowl.
- In a medium sized bowl, combine milk and bread. Allow to sit for 15 minutes until the bread has soaked up the majority of the milk.
- Combine the bread and milk mixture with the sausage, beef, oregano, parmesan cheese, eggs, salt and pepper. Mix well with your hands, until all the ingredients are incorporated.
- Scoop and form the mixture into 1 Tablespoon meatballs and place on parchment-lined sheet pans in batches.
- Bake the meatballs in the preheated oven until done, about 15 minutes. Repeat the process until all your meatballs are formed and baked.
- Simmer in sauce until ready to serve
- Cool and divide leftovers into ziplock bags and freeze.
- Preheat oven to 400ºF convection, 425ºF bake
- Place tomatoes in a non-aluminum roasting pan (a turkey roasting pan works great!).
- Add the garlic cloves, olive oil, rosemary and 1 Tablespoon Kosher salt. Place in the preheated oven and roast for 1 hour. Discard the rosemary at the end of roasting.
- In a large stock pot heat two tablespoons olive oil. Add the onions, pancetta and thyme; cook slowly until the onions are translucent and the pancetta rendered.
- Add the chicken broth, reserved tomato juice, 2 Tablespoons Kosher salt, oregano and roasted tomatoes. Using a hand blender, puree the sauce.
5. Bring sauce to a simmer, then add the milk and Parmesan cheese rind. Simmer for 1 hour, stirring frequently so the sauce doesn't scorch.
- Add meatballs!
Recipe by Salty Fig at http://www.saltyfig.com/2014/12/bucatini-meatball-recipe/
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