Meatballs Chef Gosselin Style
There is this huge debate over who makes the best meatball. Long ago Bobby Flay went heads up on a Food TV show with a guy from New York over who made the best meatball. In the end the crowd selected Bobby’s meatball but let me tell you that the other guy’s recipe was so good that I just took mental notes and when I hit the restaurant I went right to the cooler for the ingredients. I made some meatballs using a guess at the recipe that the New York guy had formulated…they were damn good. I took that recipe and went at it from every angle I could imagine. I was working in an Italian food restaurant we made meatballs but not this quality. Well I came up with a very good formula based on the Grandma Maroni recipe posted by Mike Maroni. Here is my bow to Grandma Maroni who propelled me to write my own formula that is a very good tasting meatball. To my long lost coworkers that refused to submit to the fact that Grandma Maroni made a better meatball than our restaurant created… Psssssssssss… she did…
1 pound of ground beef
1 pound ground pork
1 cup finely ground Parmesan cheese
1 1/2 cup seasoned bread crumbs
1 medium Spanish onion (grated) You will cry!
1 tsp fine chopped basil
1 tsp dried oregano
2 tsp minced garlic
1/2 cup milk
1 tsp salt
1 tsp black pepper
Mix all the ingredients well in a large mixing bowl. Let sit for 15 min as the crumbs soften. Feel the moist quality of the mix …if too loose add some bread crumbs. If to firm add some milk.
Roll meatball out into medium sized meatballs (just bigger than a golf ball). Place on sheet pan and bake at 425F for 15 min or when interior of meatball is no longer pink. This is a great tasting meatball and you will find serving it with pasta, on sandwiches, or as a main entree will offer you bragging rights. Enjoy!
Check out my other recipes for a fresh pasta sauce you can make in 30 min