Photo by Mike Higdon
Noble Pie Meatballs
Servings: 36 meatballs
Ingredients
- 3 pounds ground beef 80/20 advised
- 1½ pounds pork sausage 80/20 advised
- 18 cloves garlic minced
- 2 yellow onions minced
- 4 eggs beaten
- ½ cup buttermilk
- ½ cup milk
- 1⅔ cups breadcrumbs
- 6 tablespoons Italian seasoning
- 2½ tablespoons salt
- 1½ tablespoons ground black pepper
- 1½ cups red wine
- 1½ cups balsamic vinegar
- 3 cups soda water
Instructions
- Preheat oven to 450 degrees F.
- Beat eggs, buttermilk, and milk together in large mixing bowl. Add minced onion, garlic, and all dry seasonings, including breadcrumbs, to egg/milk mixture. Mix well. Add beef and sausage and mix by hand.
- Set up 1 large hotel pan and 1 large perforated pan (or 2 half-sized) to create a steam bath as follows: Fill the large hotel pan with balsamic vinegar, red wine, and soda water. Nest a shallow, perforated hotel pan (or 2 half-sized pans) inside, so that its bottom sits above the bath. (A pasta pot with perforated strainer also works for this.)
- Use a 3-ounce measured scoop to form meatballs, checking for consistency. Form each meatball without overworking the meat, then space them out so they are not touching their neighbors.
- Cover pans with foil to trap the steam, then cook in oven for 20 minutes. Uncover, and cook for an additional 10 minutes.
- Scoop meatballs into saucepan and simmer in marinara sauce until ready to serve (can simmer for hours).
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