Mr Call’s Famous Meatballs

By looking at the ingredients, you’re going to notice that there are a ton of tips and tweaks I am pulling out of my back pocket for this recipe.

First of all, I am telling you to make a panade. (it’s a fancy term for soaking bread in liquid to make a paste). What it delivers, however, is amazing. This mixture coats and binds the meatballs making them out of this world succulent. The cream that I list below brings fattiness to the mix that rounds out the flavor and makes them velvety.

The second tip is the scant amount of unflavored gelatin. I know…you’re probably worried about this one. But what it does is makes sure the rendering juices and moisture and trapped inside each ball.

The third weird item is the soy. Just the touch of this will ad a bit more umami and “beefiness” to the meatballs. Trust me.

Finally, there is the Kraft Parmesan and Romano blend cheeses. After years of using all sorts of cheese blends, this offers the best “bulking” cheese for a meat blend. The D.O.C. Pargigiano-Reggiano just doesn’t pack the flavor you need here.

I prefer dried parsley to fresh in this recipe. It just incorporates better and offers a consistent green speckle throughout the meat mixture. There is nothing worse than an undercooked parsley stem in a meatball. Make life easy on yourself. Get the dried.

Looking forward to your adventures with this one. Feel free to tag #MrCallDesigns on Instagram if you decide to make it!

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Mr Call's Famous meatballs recipe

( 0 reviews )

Yield - 16 Meatballs +

Author Mr Call

Prep time

25 Min

Cook time

10 Min

Inactive time

10 Min

Total time

45 Min

This recipe is one that I made and served the Park Imperial South complex for Modernism week in 2022. A recipe I created after years of experimenting to find the truly succulent and delicious Italian/American style meatball.

IngredientsUSMetric

Ingredients

• 16 Ounces 85% fat Ground Beef
• 2 Ounces Kraft Parmesan and Romano blend
• 2 Ounces Egg
• 1.25 Ounces Swanson's No Salt Chicken Broth (or water)
• 1.25 Ounces Heavy Cream
• 1 Ounce Dried Parsley
• 1 ounce Pepperidge Farm sandwich break, crust removed
• .5 Ounce Soy Sauce
• .5 Ounce Worchestershire
• 1/2 teaspoon unflavored Knox Gelatin
• 1/2 teaspoon Ounce Kosher Salt
• 1/4 teaspoon Freshly Ground Pepper
• 2 Cloves Fresh Garlic

Instructions

1. Preheat oven to 450 degrees.
2. Take crusts off of sandwich bread. Soak the white parts in Heavy Cream and squish around with your fingers to form a paste. This is called a "Panade". You will use it in a bit. Set it aside and let it rest.
3. In a second small bowl, combine the egg with Knox Unflavored gelatin and your Swansons stock (or water).
4. In a medium bowl, combine: Ground Beef, Cheese, Dried Parsley, Egg, Garlic, Soy Sauce, Salt and Pepper. Use your hands to combine well.
5. Dump in your bread/cream mixture (Panade) as well as the egg/gelatin/broth mixture. Keep mixing with your hands until barely combined. Try to keep it light and don't overwork.
6. Grab 1 ounce portions (an ice cream scooper is good for this). Moisten your hands with water and shape into balls.
7. Cover a 18" x 26"sheet pan with aluminum foil. Each sheet will fit 54 balls.
8. As the balls finish cooking, use a pair of tongs to pull out of the skillet and place on a baking tray and into the oven. Cook for 10 minutes.

Notes

Recipe note: If using pre-peeled garlic, double the amount.

Design notes: I love to use transparent flat bottomed spoons to serve these meatballs when I offer them as a passed appetizer. I fill a squeeze bottle with a bit of marinara and squeeze a scant teaspoon the spoon bottom. On top of that I place the perfect meatball accompanied by a shard of authentic Parmigiano-Reggiano. It creates the perfect bite that no one will soon forget! To purchase products see affiliate links below:

Recommended Products:

Clear Flat Bottomed Spoons

Clear Food Prep Squeeze Bottle

Authentic Parmigiano Reggiano Cheese

Nutrition Facts

Calories

304.98

Fat

20.16

Sat. Fat

9.53

Carbs

5.62

Fiber

0.24

Net carbs

5.38

Sugar

0.54

Protein

24.28

Sodium

706.44

Cholesterol

104.26

Find this recipe on MyFitness Pal !

https://www.mrcalldesigns.com/mr-calls-legendary-little-italy-style-meatballs

Copyright 2022/ All right reserved by Mr Call Designs

Appetizer

Italian

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