I too, was skeptical when I spied this recipe in Mozza, a sometimes daunting cookbook by Nancy Silverton, Chef/Owner of the restaurant in Los Angeles that the book is named for. I can hear guys from Long Island to the Jersey shore saying “Fuggedaboutit! Friggin’ meatballs, I can get at every pizza joint in the tri-state area, so what’s the biggie?”Īh…but there are meatballs-rubbery, dense, flavorless, smothered in industrial sauce, more breadcrumbs than meat, food service frozen, mystery meat containing, greasy and grisly-and then there are MEATBALLS (angel’s chorus!!) like this one. Restaurants devoted entirely to the sphere have sprouted in NYC and in every major city, and high-profile, upscale restaurants have put them on the menu. Add Shrimp sauce and cook until smooth- check seasoning.Meatballs are the new cupcake. Add wine, cook 30 seconds add lemon slices cook one minute. Sauté 1st four ingredients 1 minute, add tomatoes, capers sauté 1 minute. Place shrimp in flour, dredge and then put in Egg Batter.įry shrimp in Canola or Peanut Oil until golden brown, line sheet pan with paper towel and drain shrimp on the paper towel, set aside. Whisk and cook slowly for 2 minutes, set aside, In a separate pan, melt 2 tbs butter, add 2 tbsp flour to make a roux, Cook 2 minutes, add hot shrimp stock to roux and whisk, if it is too thick add some more chicken stock. Reduce slowly for 30 minutes, strain and reserve. Add 1 cup white wine, reduce 3 minutes, add 3 cups chicken stock, 1 tbsp tomato paste, 1 tsp paprika. Sauté Shrimp Shells with butter, garlic, onions, diced celery, diced carrots, until shrimp shells turn red. Lower cooked meatballs into simmering Tomato Sauce and cook for another 20 minutes low and slow! ' Or you can shallow fry in olive oil in a cast iron pan until you develop a nice crust on all sides, then add to your sauce. Place meatballs on a jelly- roll-type pan and bake 15-20 minutes. Shape meat mixture into balls (we usually make large, 2 ½- to 3-inch balls). Slowly add milk, ricotta until the mixture is quite moist, Using your hands, blend ingredients together.

Add eggs, cheese, parsley, garlic, onions and salt and pepper to taste. Salt (preferably Kosher or Sea Salt) and freshly ground pepper to taste.Ĭombine beef, pork and veal in a large bowl. 1 cup freshly grated Pecorino Romano cheeseĢ tablespoons chopped fresh Italian parsleyĢ 1/2 cups Progresso or 4 C flavored bread crumbs

Dredge cooked meatballs in flour