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MEATBALLS INSPIRED BY 30 ROCK

cook:

40 min

Picture for Meatballs inspired by 30 Rock

750,101 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

For the Meatballs

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

½ cup buttermilk

1 tbsp heavy cream

0.25 onion, roughly chopped

3 cloves garlic, roughly chopped

2 oz pine nuts

4 oz uncured pancetta, cubed

1 ½ oz dried currants

½ cup packed fresh parsley leaves

2 tbsp chopped fresh basil

2 oz parmigiano reggiano, grated

1 oz pecorino romano, grated + more for serving

½ tsp Optional: Calabrian chiles

½ tsp Optional: anchovy paste

1 whole large egg

1 large egg yolk

1 Zest of lemon

2 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp dried oregano

1 tsp crushed fennel

1 lb ground beef (ideally 80 85% lean)

1 lb ground pork

1 lb ground veal

Tomato Sauce of choice

Chopped herbs of choice

DIRECTIONS

1.

For the Meatballs

1.

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

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.

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

½ cup buttermilk

1 tbsp heavy cream

3.

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

0.25 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.

3 cloves garlic, roughly chopped

2 oz pine nuts

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.

4 oz uncured pancetta, cubed

1 ½ oz dried currants

½ cup packed fresh parsley leaves

2 oz parmigiano reggiano, grated

1 oz pecorino romano, grated + more for serving

½ tsp Optional: Calabrian chiles

½ tsp Optional: anchovy paste

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.

1 whole large egg

1 large egg yolk

1 Zest of lemon

2 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp dried oregano

1 tsp crushed fennel

7.

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

1 lb ground beef (ideally 80 85% lean)

1 lb ground pork

1 lb ground veal

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.

9.

Form the meatball mixture into 125 gram balls. Transfer the shaped balls to a 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.

11.

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

13.

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

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