Podcast Companion: The Guys Discuss Meatballs

 

Hi everyone!  So the great wing episode has been postponed, again, so instead, we discuss the fascinating topic of meatballs.   Time stamps, Nate's meatball recipe, and a couple of fun links below.

Time Stamps:

1:12 The Warrior Story (The Second-Most Pissed Off Sheree’s Ever Been at Jesse)
3:28 The Red Velvet Cake Incident (The Most Pissed Off Sheree’s Ever Been at Jesse)
6:10 Nate’s Key to Meatballs: Not Too Much Meat!
9:55 The Three Meat Blend
12:40 Nate’s QUOTE OF THE YEAR
13:54 Jesse’s Notion of Culinary Black Magic, and the Alice Waters Vinaigrette Trick
19:20 Back to Meatballs: Panade
20:58 Nate’s Ricotta Trick, and Fundamental Meatball Ratio
25:49 The Secret of Juliette’s Meatballs
28:01 Tech Talk on Salt and the Protein Matrix
31:20 Sausage Rules the Wasteland
34:30 Nate Bodily Drags Jesse Back onto Topic
37:10 The Dried Oregano Debate: Teach the Controversy
41:06 To Sear or to Roast?
43:32 Nate’s Italian Wedding Soup
46:50 Azerbaijani Meatball Soup
48:55 On Lamb Meatballs in General
54:07 On Kefta, and the Power of Mint
57:25 Nate and Jesse’s Diverging Paths

Nate's Meatball Recipe

1# ground beef
1# ground pork
3 each eggs
2 c (400g) ricotta
1c (100) Pecorino Romano, grated
1 Tablespoon (15g) salt
2 teaspoons (6g)  black pepper, ground
1t (3g) fennel seed, ground
1t (2g) coriander, ground
1/4t red pepper flakes
1 Tablespoon (15g)  granulated garlic  (or 3 each fresh cloves, minced)
½ c (28g) chopped fresh parsley
1t chopped fresh basil
1c (100g) panko bread crumbs

In a large bowl, whisk the eggs.
Add the ricotta, pecorino, salt, black pepper, garlic, herbs and spices.
Mix until combined evenly.
Add the meat and mix by hand until even dispersed.
Add about ⅔ of the bread crumbs and mix.
Allow the mixture to sit for at least 15 min before adding more. This will allow time for the bread crumbs to absorb moisture.
Before you roll them all, cook off a little bit of the mix to check the seasoning, especially if you want to freestyle and add other seasonings.
Shape into desired size. If it’s too loose, simply add some more bread crumbs in small increments.
Cook as desired.
I like to cook the balls first on a sheet tray, In the oven. Then put them into the pan with your favorite sauce.
However, you totally can cook them right in the sauce if you want.
Sometimes I’ll put a few tablespoons of tomato sauce in with the ricotta mix.
For the meat I usually use beef, pork, and occasionally Italian sausage (not in links, but you can squeeze them out of the casing if you want). I also really like a beef, veal and pork combo. But it's really up to you. 

Links

Nate talked about wild dried oregano.  You can find some at the Evil Empire.  Nate says to check it out!

Jesse talked about the Azerbaijani meatball soup recipe, and you can find it here.