Mondays aren’t meatless for me. It’s usually Meatball Monday at my place lately.
This recipe looks interesting.
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I usually riff on David Tanis’s
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The long cooking is interesting don’t think I’ve tried that. I take it they stay moist and tender?
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The A16 one is good. I was going to say, you want to add some bread soaked in milk as a panade to give moisture instead of using breadcrumbs (which absorb moisture). As Mario Carbone discussed, the panade will also help bind the meat and give the meatballs a little bit of structure so they don’t fall apart when cooking. But the A16 recipe already has it basically with the ricotta and bread. I’d opt for some leftover Italian bread (Eataly’s otto tondo, for example) but not use too much crust as it would be too hard and noticable.
Not sure I’d need to add prosciutto on a random night but I can’t fault the A16 recipe. I’d rather eat the prosciutto as is while the meatballs are cooking.
For canned San Marzano tomatoes, pomodori palati, Gustarosso is my preferred brand.
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Had to look up Liege syrup! and dark sauce thickener
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It’s similar to apple butter. Not as sweet as “syrup” suggests.
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These are also pretty great from Linda Rondstat’s family.
https://www.splendidtable.org/story/2022/10/07/ronstadt-family-albondigas
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Mind sharing the recipe? I’m getting paywalled when I follow the link.
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I don’t have a subscription. Didn’t get paywalled. Maybe Google it?
This looks like it: A16 Meatballs - The Taste Edit