This is excellent, I think the method of steaming the meatballs is brilliant!
Meatballs in BBQ Gravy
Recipe courtesy Michael Chiarello, 2007
Serves:
6 servings
For the gravy:
• 1 pound bacon, sliced into lardons (I used about 4 slices)
• 1/2 cup olive oil (I did not use any, bacon grease was enough)
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, minced
• 2 tablespoons brown sugar
• 1 1/2 glasses Chianti (or any bold red)
• 3 tablespoons cider vinegar
• 1 small can tomato paste
• 1 small can chipotle peppers in adobo (this must be a misprint…I used three peppers with sauce, it has a nice bite)
• 3 (28-ounce) cans chopped tomatoes
• Sea salt, preferable grey
• Freshly ground black pepper
For the meatballs:
• 1 pound ground sirloin
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Parmesan, freshly grated
• 2 tablespoons finely chopped flat-leaf parsley
• 1 teaspoons dried oregano
• 1 tablespoon finely chopped basil leaves
• 1 cup onion, finely chopped
• 1 cup fine dried bread crumbs
• 1 clove garlic, minced
• Sea salt, preferably grey
• Freshly ground black pepper
• 1 cup water
Directions
Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and sauté vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
While the BBQ gravy is simmering, make the meatballs:
In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve over spaghetti.
Meatballs in BBQ Gravy
Recipe courtesy Michael Chiarello, 2007
Serves:
6 servings
For the gravy:
• 1 pound bacon, sliced into lardons (I used about 4 slices)
• 1/2 cup olive oil (I did not use any, bacon grease was enough)
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, minced
• 2 tablespoons brown sugar
• 1 1/2 glasses Chianti (or any bold red)
• 3 tablespoons cider vinegar
• 1 small can tomato paste
• 1 small can chipotle peppers in adobo (this must be a misprint…I used three peppers with sauce, it has a nice bite)
• 3 (28-ounce) cans chopped tomatoes
• Sea salt, preferable grey
• Freshly ground black pepper
For the meatballs:
• 1 pound ground sirloin
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Parmesan, freshly grated
• 2 tablespoons finely chopped flat-leaf parsley
• 1 teaspoons dried oregano
• 1 tablespoon finely chopped basil leaves
• 1 cup onion, finely chopped
• 1 cup fine dried bread crumbs
• 1 clove garlic, minced
• Sea salt, preferably grey
• Freshly ground black pepper
• 1 cup water
Directions
Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and sauté vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
While the BBQ gravy is simmering, make the meatballs:
In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve over spaghetti.