Italienske Kjøttboller I Tomatsaus
Added by Torbjørn Haug
70 min
Inspired by the Italian-American families behind Frankies Spuntino in Brooklyn, these meatballs are enriched with pine nuts, golden raisins, and parmesan. The cherry tomato sauce is fresh and bright. Best made with freshly ground beef from the chuck or shoulder of grass-fed cattle.
Servings
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Ingredients
4 kgground beef
20 sliceswhite breadcrusts removed
20eggs
12 tbsppine nuts
8 tbspgolden raisins
4parsley1 bunch
12garlic clovesfor meatballs
400 gparmesanor pecorino
4 tbspwhite peppercrushed
8 tspsalt
8 kgcherry tomatoesfor sauce
80garlic clovesfor sauce
4 tspsugar
4 tspsaltfor sauce
Instructions
1
Soak the crustless white bread in water or milk until soft.
2
Peel and finely chop the garlic and parsley. Combine all meatball ingredients in a stand mixer (not a food processor) and mix until the texture is smooth and cohesive.
3
Fry a small test meatball in a skillet to check the seasoning and texture. Adjust if needed.
4
Shape the meatballs with a spoon to a uniform size. Place on a baking sheet lined with parchment paper and bake at 220°C (425°F) for 12 minutes, or pan-fry in oil until golden brown all over.
5
Make the tomato sauce: Halve or quarter the cherry tomatoes. Peel the garlic and halve or quarter. Heat olive oil in a large pan and add the garlic. Cook until just barely golden.
6
Add the tomatoes and cook over high heat, stirring frequently. Add a splash of water as needed and simmer for about 40 minutes. Season with salt and sugar. Pass the sauce through a sieve for a smooth finish.
7
Bring the strained sauce back to a simmer and gently poach the meatballs in it for about 30 minutes. The meatballs enrich the sauce and the sauce gives the meatballs great flavor and texture.
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