Meatballs All’ Amatriciana
Meatballs are one of those classics that seem to be loved by both Italians and Americans. Meatballs can be made with all sorts of different kinds of meat like beef, pork, chicken, lamb, sausage, or a combination of two or more of the above, I have even seen a few seafood meatballs from time to time.
But when you have a really well made meatball, it is like a little slice of meaty heaven, and that is what I wanted to share with you today. Today, I will be making a classic pork and beef meatball that I will stuff with a little ball of fresh mozzarella that will melt a bit as the meatballs cook for a bit of gooeyness in the middle, and will serve them amatriciana style, or in a tomato sauce with onions and pancetta.
I first made these meatballs during a cooking class in a recent trip to Italy, so you know these are legit.
These meatballs are great to serve as a main course with a side of pasta, yes in Italy they keep the pasta and meatballs separate, with some salad or greens, and maybe a bit of bread to mop up any remaining sauce in what the Italians call scarpetta.
Makes 24 meatballs
For the Meatballs:
4oz pancetta, finely diced
4 oz of the insides of a loaf of Italian bread
1/4 cup Milk
1 pound ground beef
1 pound ground pork
2 egg whites
1/4 cup chopped fresh parsley
Salt and pepper
24 mini mozzarella balls (or 1 large mozzarella ball cut into small pieces)
For the Sauce:
4 oz cubed or thinly sliced pancetta (Or guanciale, if you can find it)
1 onion, peeled and chopped
1 glass of dry white wine (Save the rest to serve with dinner)
2 15oz cans of crushed tomatoes
Salt and pepper
Chili flakes, if you desire
Place the finely chopped pancetta into a frying pan, then cook over medium-low heat until pancetta begins to brown. Set aside.
Place the bread into a small bowl and pour in the milk. Leave to soak for a few minutes.
In a large bowl, combine the ground beef, pork, pancetta, egg white, parsley, and a good pinch of salt and pepper. Lightly squeeze the soaked bread to remove any excess milk, then add that in as well.
Use your hands to mix and knead the mixture until it comes together and is slightly sticky. Divide the mixture into 24 even sized portions, a 2-ounce ice cream scoop is handy for this step.
Pick up each meat portion and use your fingers to open up the center of each meat portion, then place a mozzarella ball inside. Wrap the meat around the cheese and use your hands to roll into balls, ensuring none of the cheese is showing.
Wash your hands, then begin making the sauce by cooking the pancetta in a saucepan over medium-low until the fat has rendered and the pancetta is brown and crispy. Use a slotted spoon to remove the pancetta to a plate lined with paper towels, but don’t pour out the fat.
Add the onion to the reserved pancetta fat and cook over medium heat until the onion begins to brown. Add the wine, then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Allow the wine to reduce by half, then add the tomatoes, 1 cup of warm water plus a pinch of salt and pepper and a light sprinkle of chili flakes.
Bring the liquid to a simmer and let it cook for about 10 minutes. Add the meatballs to the sauce, stir to coat, then cover the pot and cook for 15-20 minutes, or until the sauce is reduced and the meatballs are fully cooked. Taste the sauce and season with salt and pepper until you like how it tastes before serving.
