In 2003 I worked on a show called The Restaurant and the dish that was famous on that show was Rocco’s mama’s meatballs.  While I never had the pleasure of partaking in those particular balls, from then on I really wanted to learn how to make awesome meatballs.  Zoom forward about 6 years and I saw an episode of Throwdown with Bobby Flay where he challenged Mike Maroni to a meatball throwdown (and lost).  Six years was a long time to wait, but thanks to the Maroni’s making their recipe available on Foodnetwork.com, I too can now make some slammin balls of meat. (Better than Rocco’s from what I hear).

There are a couple of things I like about the Maroni recipe.  First is that it calls for ground chuck and no veal, which makes it a little easier on the old conscious about “killing-baby-cows-who-live-their-entire-short-lives-in-a-wooden-box.”  (But hey, they do taste good.)  Second is that they’re loaded with romano cheese and third is that they are super moist and tender.  Shannon loves the morning after, having a dish of eggs and meatballs.  The only downside to them is that they’re a little pricy to make, because of the pecorino cheese.  But well worth it.

The Recipe

As found on foodnetwork.com:

Ingredients
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Pecorino Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Directions
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes

The Process

The first time I made this I read all of the comments on food network’s site and many people complained about all the cheese and also wondered ‘is it by weight or by volume?’  Here’s the deal, it sort of doesn’t matter but it’s by weight.  I go by weight using a digital scale, but I’m also not to the ounce on anything.  The important part to these meatballs is there’s a LOT of liquid with the 4 eggs and the milk, and then there’s a lot of bread crumbs and cheese to soak it up.  I think most recipes out there only call for one egg, but using 4 makes these meatballs very tender.

Making breadcrumbs in a food processor is cheaper than buying panko.  They’re not dried, but it hasn’t mattered much.  Even though I add them last, I just grind them up first to give them a chance to dry out in the vegas air.  I’ve tried both sourdough and wheat and it doesn’t seem to effect the flavor much.  It takes about 1 slice of bread per ounce, so 4 for this.  Break up the slices into smaller pieces and blast for about 10-15 seconds and you’ll have tiny crumbs.

For this ingredient I do weigh them to get 4 ounces and then discard the rest.  But for now set them aside.

Next chop up the garlic, fresh basil and Italian parsley leaves as finely as possible. I think that 2 ounces of each (by weight) is a lot because leaves don’t weigh much. I’ve found the parsley to be quite pungent, so I started using a lot less of it.  I’ve been just winging it on the amounts, using about a small handful of each.

Next shred up an onion.  What I’ve been doing is using the shredder plate on the food processor, and putting chunks of onion in there.  Then I pull out any large pieces that didn’t shred well.  Use 3 or 4 ounces (by weight) and freeze the rest for later cooking.  When you shred an onion in a food processor it creates a lot of liquid (onion juice). This doesn’t bother me for use in the meatballs, but the extra if left gloppy is a mess to freeze.

In a bowl put the 1/2 cup whole milk, the garlic, the onion, the basil (on the left) and the parsley.  Then add the ground chuck and the 4 eggs…

Next, watch those knuckles as you grate the pecorino.  Albertson’s has wedges of the cheese for about $10, so it’s not cheap. At other places, like whole foods, it’s even more expensive.  I think this is the key ingredient so don’t skimp here. Eventually I’ll probably try doing half pecorino and half fresh parmesan. I’ve not been using the whole 6 oz in the mix, but usually only 4 or 5 oz, and then save the rest to sprinkle on my meal.

Toss the bread crumbs and the cheese over the rest and mix it up.  I use my (very clean) hands and try to not over mix it.  Just making sure that each ball is going to have a fairly uniform amount of ingredients.

Maroni recommended large golf-ball sized meatballs and I tend to agree.  Again formed by hand. Here are mine just placed in the 350 degree oven.  This time I got 22.

I’ve been pulling mine out at around 25 to 30 minutes scared that they’ll burn.  I think next time I’ll try going the full 35 minutes as he suggests.

Notice that some of the cheese does ooze out.  This has happened every time I’ve made these and it doesn’t bother me.  I just eat it.  YUM!

And here it is again on the plate.  For this sauce I used a jar of 4 cheese, and heated it on the stove adding a little extra garlic, some basil leaves, and a little milk.  Timing wise, when I put the meatballs in the oven is when I start my water boiling.  Then the pasta is done about the same time as the meatballs.

Modifications

• Going a little easier on the cheese.  Some of it does ooze out so less might get about the same result.
• Trying half and half between pecorino romano and parmesan.
• Going easy on the Italian Parsley since it’s strong stuff.