Hotbox Hipster

i’m sharing my recipe for a tray of delicious, mouth watering meatballs… this recipe was adapted from ‘the ultimate meatballs’ by my lust man Tyler Florence.

OK HERE’S WHAT YOU DO:

you’ll need:

•  1 large onion (red or sweet onion)

• flat leaf parsley (fresh)

• seven cloves of garlic

• sandwich bread (six to eight slices)

• milk

• parmesan cheese

•  one egg

•  1 lb (or over) of ground pork and 1 lb(or over) of ground round or sirloin

• salt/pepper

• two 28oz cans of De Fratelli all purpose italian sauce

• olive oil for cooking.

get out a med sized bowl and place your white bread in it- (cut the crust off) pour milk overtop to saturate a bit (maybe 3/4 cup or so.) set aside. in the largest frying pan you’ve got (non stick)- add a few tablespoons of olive oil. chop up the onion into very small diced pieces. set aside. mince your garlic and set aside as well.  take a big rip of your fresh parsley, (very large handful) chop up and set aside. hit the pan with some heat. md/high should do. once the oil is warmed, add your onion and parsley -saute til soft, about five to ten minutes, adding garlic around last two minutes.  turn off heat/set pan aside to cool. in a large bowl, add your ground meats. mix a lil to combine. squeeze out the excess milk from your bread (will be like a handful of mush) and add squeezed bread to meat.  spread it around over top to seperate a bit.  add the egg/ 1/2cup of parmesan cheese/ 1.5 t salt/1 t pepper (generous) and the onion mixture. dig in and combine. Using same skillet you sauteed onions in, add more olive oil (generous- coat the bottom well), don’t turn on heat yet. you gotta roll the balls. get a big piece of wax paper, or just your clean counter will do. roll them out, bigger than golfball size/ but smaller than a tennis ball. heat your pan/oil, and add enough balls to have room to turn them and play with them a bit.  you will likely do this in two, maybe three batches. in the meantime, get out a big lasagna pan, biggest you’ve got- and add your cans of sauce to it. brown your balls on both sides, (careful not to burn- it makes them taste awful) and add them to the sauce bath as they’re done. best way to turn a ball is with one of your dinner forks or bigger soup spoons. get it under there gently and flip it. Bake all the balls in the sauce bath in a 350 degree oven for 90 minutes. not covered. when they’re nearly done, take and top them with slices of mozzarella cheese or provolone slices. (i like the prov better) enjoy with lasagna/ or spaghetti/ or whatever you like. they are killer the next day sliced in half and on a sandwich. you will love these balls. you’ll long for them. don’t say i didn’t warn you. spags.