Meatballs Inspired by Rob Choys Recipe

meal traditional recipe

INFO

Freely interpreted from a Chef’s episode, turned out pretty good

Details

Ingredients Meatballs

• Parsley
• A few cloves of garlic (see below)
• 250 g of Ground Beef
• 250 g of Pork
• Bread crumbs
• 1 onion
• Olive Oil
• Salt & Pepper

Ingredients Sauce

• Tomatoes (1 large can of diced works well)
• 1 head Garlic
• Mushroom for stock (1 small pack of button mushrooms)
• Olive Oil
• Oregano (dry works fine)
• Salt and pepper

Method Garlic confit

1. Peel the garlic
2. In a pan,  heat some olive oil, low heat, then add the garlic and confit slowly (cook slowly for 30-60 mn)
3. set aside (keep the oil)

Method Mushroom Stock

1. Clean the mushroon
2. Add 1 litter of water to a pan
3. Cut the mushroom and add to the water
4. Cook until reduced to about half a cup or so (even a quarter)

Method Meatballs

1. Pre-heat oven to 350 F
2. Cut the parsley finely
3. Cut the onion roughly, add the onion to a food processor, add a few cloves of garlic confit, add a tiny bit of water, then process to a paste.
4. In a large bowl, add the meat, salt & pepper, onion puree, a little bit of breadcrumpts (1/8 of a cup), add the meat & parsley
5. Salt & pepper
6. Mix well
7. Mix all well, take a tiny bit, fry it quickly in a pan and taste
8. Check the seasoning
9. The meatballs must be quite wet, but keep together well when made in a ball.
10. Oil a Quarter sheet pan
11. Make meatballs, mine are about 70-80 gr
12. Place the meatballs into the sheet pan, they can touch if needed
13. Drizzle the left over oil from the garlic on top of the meatballs
14. Cook the meatballs for about 25 mns
15. I like mine to caramelize a little
16. Take out of the oven and set aside

Method Sauce

1. In a large cast iron, on medium hear

2. Add some of the garlic

3. The mushroon stock

4. Add the diced tomatoes

5. Salt & Pepper

6. Cook for about 1 hour

Method Bring it together

1. A few minutes before serving, sort of puree the sauce using a hand mixer, not too fine
2. Add the meatballs to the sauce
3. Cook a few minutes or until the meatballs are warm
4. Serve

Quick View

Traditional
Serve	2-3
Preparation Time	20 mn + 1 hour for the stock and confit
Cooking Time	60 mn
Temperature
Authors	Pascal Crausaz / Rob Choy
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