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April 16, 2008

Meatballs...

Adored A16, San Francisco's italian restaurant in the heart of the Marina on Chestnut street, just a stones throw from my old stomping grounds, is known for their delicious meatballs.

Put on your apron, here is the recipe;)

2.5 lbs. ground pork, lamb, or beef
4 oz grated Parmesan
1 lb stale bread, cubed (crust removed)
1 small cooking onion, finely diced
1.5 cloves garlic, finely chopped
1/2 bunch parsley, finely chopped
1/2 lb ricottaMilk, as needed
4-5 eggs

Season the meat generously with salt, chile flakes, fennel seed, and oregano. Add the onions, garlic, parsley, and Parmesan (also can add scraps of prosciutto). Mix by hand. Put the bread cubes in a food processor; process until finely crumbled. Add the bread and ricotta to the meat; mix by hand. Add milk to achieve a moist, soft texture. Add eggs; continue to mix by hand until eggs are barely incorporated. (Don’t overmix). Form into balls; place in an oiled roasting pan and roast at 400° until browned. Remove from roasting pan, discard remaining fat, and place the meatballs in a heavy saucepot. Meatballs can then be braised in any combination of pureed tomatoes, wine, stock, and aromatics. Cook at 300° for 2-3 hours; allow to cool in the braising liquid. Reheat the meatballs in the braising liquid. Sprinkle with grated Parmesan and extra virgin olive oil and serve.

Recipe courtesy of DailyCandy.

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