Best 3 Cooks Illustrated Meatballs Recipes

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**Discover the Ultimate Meatball Recipes: A Culinary Journey of Flavor and Texture**

Meatballs, those delectable spheres of ground meat, offer a versatile culinary canvas that can tantalize taste buds and elevate any meal. In this comprehensive guide, we present a curated collection of meatball recipes that showcase a symphony of flavors and textures, ensuring an unforgettable dining experience. From classic Italian meatballs simmering in a rich tomato sauce to Swedish meatballs drenched in a creamy gravy, each recipe promises a unique culinary adventure. Explore the zesty flavors of Middle Eastern meatballs infused with aromatic spices, or embark on a journey to Asia with meatballs bathed in a sweet and savory glaze. Whether you prefer beef, pork, lamb, or a combination of meats, our recipes cater to every palate and preference. Prepare to indulge in the ultimate meatball experience, where each bite is a harmonious blend of taste and texture.

Let's cook with our recipes!

CLASSIC SPAGHETTI AND MEATBALLS



CLASSIC SPAGHETTI AND MEATBALLS image

Categories     Beef

Yield 4-6

Number Of Ingredients 20

Meatballs:
2 slices white sandwich bread (crusts discarded), torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground beef chuck (or 1 pound if omitting ground pork below)
1/4 pound ground pork (to be mixed with ground chuck)
1/4 cup grated Parmesan cheese
2tablespoons minced fresh parsley leaves
1 large egg yolk
1small clove garlic, minced (1 teaspoon)
3/4teaspoon table salt
Ground black pepper
Vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper
1 pound spaghetti
Grated Parmesan cheese

Steps:

  • INSTRUCTIONS 1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.) 3. Bring 4 quarts of water to boil in large pot for cooking pasta. 4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs. 5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame. 6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.

Provided by Adam Nagourney

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

Steps:

  • Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
  • Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
  • Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD COOK'S ILLUSTRATED. SERVES 12. RECIPE



Classic Spaghetti and Meatballs for a Crowd Cook's Illustrated. Serves 12. Recipe image

Provided by á-248

Number Of Ingredients 27

Meatballs
2 1/4 cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs , lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto , chopped fine
3 ounces Parmesan cheese , grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
Table salt and ground black pepper
Sauce
3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese , grated, for serving

Steps:

  • 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

Tips:

  • For the best flavor, use a combination of ground beef and ground pork.
  • Soak the bread crumbs in milk before adding them to the meatball mixture. This will help the meatballs stay moist and tender.
  • Season the meatball mixture generously with salt, pepper, and garlic powder.
  • Use a large skillet or Dutch oven to brown the meatballs. This will help them develop a nice crust.
  • Simmer the meatballs in a flavorful sauce for at least 30 minutes. This will help them absorb the flavors of the sauce.
  • Serve the meatballs with your favorite pasta, rice, or mashed potatoes.

Conclusion:

These meatballs are a delicious and versatile dish that can be served on their own or as part of a larger meal. With their flavorful sauce and tender texture, they're sure to be a hit with everyone at the table. So next time you're looking for a quick and easy weeknight meal, give these meatballs a try.

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