MEATBALLS INSPIRED BY 30 ROCK

For the Meatballs

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

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.

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

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

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.

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.

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

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

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

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.

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

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.

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