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MEATBALLS INSPIRED BY 30 ROCK

cook:

40 min

Picture for Meatballs inspired by 30 Rock

801,959 views  Meatballs so good they’ll convince you to cover for your employee’s ill-repute relationship every once in a while. On second thought, definitely don’t do that, but do try out these meatballs!

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Meatballs

For the Meatballs

(~120 g) white bread, crusts removed, torn into pieces

4 slices (~120 g) white bread, crusts removed, torn into pieces

buttermilk

½ cup buttermilk

heavy cream

1 tbsp heavy cream

onion, roughly chopped

¼ onion, roughly chopped

garlic, roughly chopped

3 cloves garlic, roughly chopped

pine nuts

2 oz pine nuts

uncured pancetta, cubed

4 oz uncured pancetta, cubed

dried currants

1 ½ oz dried currants

packed fresh parsley leaves

½ cup packed fresh parsley leaves

chopped fresh basil

2 tbsp chopped fresh basil

parmigiano reggiano, grated

2 oz parmigiano reggiano, grated

pecorino romano, grated + more for serving

1 oz pecorino romano, grated + more for serving

Optional:  Calabrian chiles

½ tsp Optional: Calabrian chiles

Optional:  anchovy paste

½ tsp Optional: anchovy paste

large egg

1 whole large egg

large egg yolk

1 large egg yolk

Zest of lemon

1 Zest of lemon

kosher salt

2 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

dried oregano

1 tsp dried oregano

crushed fennel

1 tsp crushed fennel

ground beef (ideally 80 85% lean)

1 lb ground beef (ideally 80 85% lean)

ground pork

1 lb ground pork

ground veal

1 lb ground veal

Tomato Sauce of choice

Tomato Sauce of choice

Chopped herbs of choice

Chopped herbs of choice

TOOLS

large metal bowl

large metal bowl

large high  walled skillet

large high walled skillet

Chef’s knife

Chef’s knife

cutting board

cutting board

food processor

food processor

measuring cups and spoons

measuring cups and spoons

parchment  lined baking sheet

parchment lined baking sheet

oven

oven

instant  read thermometer (for checking meatball temperature)

instant read thermometer (for checking meatball temperature)

small frying pan (for testing the patty)

small frying pan (for testing the patty)

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

DIRECTIONS

1.

For the Meatballs

1.

Preheat the oven to 425°F with convection fan on (or 450°F without convection).

oven

oven

2.

Combine the white bread, buttermilk, and heavy cream in a large metal bowl. Stir to combine the mixture until a homogenous paste-like batter forms.

(~120 g) white bread, crusts removed, torn into pieces

4 slices (~120 g) white bread, crusts removed, torn into pieces

buttermilk

½ cup buttermilk

heavy cream

1 tbsp heavy cream

large metal bowl

large metal bowl

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

3.

Preheat a large high-walled skillet over medium heat. Add the onion and cook until lightly caramelized, about 5 minutes.

onion, roughly chopped

¼ onion, roughly chopped

4.

Turn off the heat and add the garlic and pinenuts to the pan. Toss to combine, then set aside to cool.

garlic, roughly chopped

3 cloves garlic, roughly chopped

pine nuts

2 oz pine nuts

large high  walled skillet

large high walled skillet

5.

In the base of a food processor, combine the pancetta, parsley, currants, parmesan, pecorino, cooled onion mixture, and optionally, calabrian chilies and/or anchovy paste. Process the ingredients until a rough pesto texture forms, about 15-30 seconds.

uncured pancetta, cubed

4 oz uncured pancetta, cubed

dried currants

1 ½ oz dried currants

packed fresh parsley leaves

½ cup packed fresh parsley leaves

parmigiano reggiano, grated

2 oz parmigiano reggiano, grated

pecorino romano, grated + more for serving

1 oz pecorino romano, grated + more for serving

Optional:  Calabrian chiles

½ tsp Optional: Calabrian chiles

Optional:  anchovy paste

½ tsp Optional: anchovy paste

food processor

food processor

6.

Add the onion mixture to the large metal bowl containing the soaked bread (panade). Add the egg, egg yolk, lemon zest, and spices and fold to combine until the mixture is completely smooth.

large egg

1 whole large egg

large egg yolk

1 large egg yolk

Zest of lemon

1 Zest of lemon

kosher salt

2 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

dried oregano

1 tsp dried oregano

crushed fennel

1 tsp crushed fennel

large metal bowl

large metal bowl

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

7.

Finally, add the ground meat to the bowl and combine by hand until the meat and panade mixture are just combine.

ground beef (ideally 80 85% lean)

1 lb ground beef (ideally 80 85% lean)

ground pork

1 lb ground pork

ground veal

1 lb ground veal

large metal bowl

large metal bowl

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

8.

Form a small patty of the mixture and fry it in a small pan until cooked through. Taste for seasoning, and adjust if necessary.

For the Meatballs

For the Meatballs

small frying pan (for testing the patty)

small frying pan (for testing the patty)

9.

Form the meatball mixture into 125 gram balls. Transfer the shaped balls to a parchment-lined baking sheet.

For the Meatballs

For the Meatballs

parchment  lined baking sheet

parchment lined baking sheet

10.

Roast the meatballs in the preheated oven until the internal temperature reaches 150 °F. Optionally, turn on the broiler for the last 3-5 minutes of roasting for extra browning.

For the Meatballs

For the Meatballs

oven

oven

parchment  lined baking sheet

parchment lined baking sheet

11.

Meanwhile, bring your tomato sauce of choice to a simmer in a large skillet.

Tomato Sauce of choice

Tomato Sauce of choice

large high  walled skillet

large high walled skillet

12.

Add the par-cooked meatballs to the tomato sauce, making sure to spoon the sauce over the meatballs. Simmer the mixture for 7-10 minutes or until the internal temperature of the meatballs reaches 165 °F.

For the Meatballs

For the Meatballs

large high  walled skillet

large high walled skillet

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

instant  read thermometer (for checking meatball temperature)

instant read thermometer (for checking meatball temperature)

13.

Serve the meatballs with an extra spoonful of sauce, parmesan cheese, chopped herbs of choice, and enjoy!

Chopped herbs of choice

Chopped herbs of choice

spoon or spatula (for mixing and serving)

spoon or spatula (for mixing and serving)

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