Sunday Morning Meatballs
A Sunday-supper meatball built from Marc's ranch-to-table Longhorn program with Ritchie Land & Livestock.
Home Version - Makes About 15 Meatballs
Ingredients
Meatballs
- 2.15 lb (975 g) ground Longhorn beef
- 100 g torn Italian bread
- 120 g whole milk (4 oz)
- 17 g parsley, finely chopped
- 17 g garlic, minced
- 2 large eggs (96 g)
- 60 g Parmigiano Reggiano, grated
- 8 g black pepper
- 15-18 g kosher salt
Tomato Sauce
- 130 g onion (4.6 oz), diced
- 13 g garlic (0.45 oz), minced
- 28 oz tomatoes
- Fresh basil
- Kosher salt, to taste
Garnish
- 8-9 oz stracciatella
- Pangrattato (crispy breadcrumbs)
- Fresh basil
- Smoked olive oil
Method
- 1
Soak the bread
Tear the bread into small pieces and soak it in the milk for 5-10 minutes.
- 2
Build the panade
Combine the soaked bread, eggs, parsley, garlic, Parmigiano, black pepper, and salt.
- 3
Mix the meatballs
Add the Longhorn beef and gently mix until just combined. Do not overwork the meat.
- 4
Shape
Form approximately 15 meatballs.
- 5
Sear
Heat a fry pan with a small amount of olive oil and sear the meatballs until browned on all sides.
- 6
Make the sauce
Sweat the onion in olive oil until translucent. Add garlic and cook for 1 minute. Add tomatoes and basil, then simmer for 20-30 minutes. Season with salt.
- 7
Simmer
Transfer the meatballs to the tomato sauce and simmer until cooked through.
- 8
Plate
Plate with tomato sauce, stracciatella, pangrattato, basil, and smoked olive oil.
Chef's note
The milk-soaked bread keeps the meatballs tender. Mix gently once the beef goes in so the finished texture stays light.