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The BEST Meatballs

March 6, 2016 by Mary 32 Comments

Meatballs made with veal & lamb in a rich tomato sauce topped with ricotta cheese in a glass bowl.

I made 52 meatballs last Sunday. 52!!! I thought we’d be eating them forever. And I couldn’t freeze them again – I was working with meat that had been frozen, so that wouldn’t have been right.

And then both boys were home, with their girls. I served 10 as an appetizer for a special birthday dinner with 5 of us. OMG – everyone LOVED them!!

Everyone spent the night. The next morning, one boy had 6 or 8 for breakfast and one girl took some amount for lunch. And then I kept trying to sell them – take more for your dinner – you know – I have so many – we’ll never eat all of these…

So now it was Wednesday and this was our dinner for just the two of us. I opened the pot — ooops. Not many left. I have four and my husband has six for dinner and there are just 9 left!

This is a really good recipe. They really are THE BEST meatballs.

It is based on a recipe by Seamus Mullin of Tertulio, an award-winning restaurant here in NYC that has fond memories for me. Several years ago, as one of my Christmas presents, my two boys took me there for dinner and said I could ask them ANYTHING I wanted. That was their gift.

Isn’t that so cool? So cute!!!

I did not abuse it then. I didn’t ask anything untoward. Nothing outrageous. I was a bit nosey but respectful.

But then afterwards, sometimes I’d forget. I thought we were in the same mode and they’d say, “un uh – no, no – time’s up. We’re not there anymore. You can’t ask that.”

They are so cute.

Back to the meatball recipe. This was published in Food & Wine some years ago and I just recently discovered it and of course, as usual, I have changed it. And oh by the way, the recipe says it takes an hour and a half. Don’t kid yourself. Plan on more like three hours. By the time you wash and chop all the herbs and make and fry the meatballs, then make the sauce – it’s a long time.

But boy, these are really, really good.

My French bookkeeper at the office once told me that her grandmother always mixed a little veal into things to make them sing. So here Seamus calls for 2.5 lbs. of ground lamb. I made these with 2 lbs. of lamb and 1 lb. of veal, bumped up all the herbs and used heavy cream with a touch of water, instead of milk to soak the almonds in.

Try these. You will be so super satisfied when you hear the deep sighs and murmurs of delight while watching your crew devour them.

You will never feel more LOVED. Promise.

A rich red sauce for herbed meatballs in a Le Creuset pot.

THE BEST MEATBALLS WITH RICH TOMATO SAUCE AND RICOTTA – serves 8 – adapted from a Chef Seamus Mullin recipe

FOR THE SAUCE:
1/4 cup extra-virgin olive oil
5 large garlic cloves, minced
1 cup lightly packed basil leaves, torn
2 heaping Tbs. fresh oregano leaves
2 bay leaves
1/2 tsp. crushed red pepper
Two 28-ounce cans whole Italian tomatoes with their juices, crushed
6 large anchovy fillets, chopped
Kosher salt
Freshly ground pepper

FOR THE MEATBALLS: – makes 52 meatballs
1/2 cup raw almonds, finely chopped in a food processer
6 Tbs. heavy cream + 2 Tbs. water or 1/2 cup whole milk
2 lb. ground lamb
1 lb. ground veal
2 large eggs, lightly beaten
1/4 cup finely chopped basil leaves, packed, plus whole leaves for garnish
1/4 cup finely chopped flat-leaf parsley, packed
2 heaping Tbs. finely chopped mint
1 heaping Tbs. finely chopped oregano
2 tsp. finely chopped thyme
3 large garlic cloves, minced
1 Tbs. dry red wine (or white wine)
2 tsp. ground cumin
1 3/4 tsp. ground coriander
3/4 tsp. ground fennel
1 Tbs. kosher salt
1/2 tsp. ground black pepper
1/4 cup extra-virgin olive oil
Ricotta cheese, for serving
Extra olive oil for serving

MAKE THE SAUCE:
In a large heavy enameled pot – such as a Le Creuset – heat the oil until shimmering. Add the garlic, basil, oregano, bay leaves and red pepper and cook over moderately high heat for 30 seconds. Add the tomatoes and simmer over moderately low heat, stirring, until the tomatoes are saucy, 1 hour. Stir in the anchovies and season with salt and black pepper.

Lamb and veal meatballs with lots of herbs, frying in a skillet.

MAKE THE MEATBALLS:
In a bowl, cover the almonds with the heavy cream and water or whole milk and let stand until most of the milk has been absorbed, 30 minutes. Add all of the remaining ingredients except the whole basil leaves, olive oil and ricotta and mix well. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.

In a skillet, heat the oil until shimmering. Working in batches, cook the meatballs over moderately high heat, turning, until nearly cooked through, 7 minutes per batch. Drain the meatballs on paper toweling on a platter.

Add the meatballs to the sauce and simmer until cooked through, 8 minutes. Spoon into bowls, top with ricotta and a drizzle of olive oil on the ricotta. You can also add some basil leaves as garnish.

The meatballs can be refrigerated in the sauce overnight. Warm in a covered ovenproof dish at 300 degrees for about 30 minutes.

Serve with LOVE and toasted bread, and you’ll be in heaven!!

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Filed Under: Dinner, Meat Tagged With: best meatballs, best red sauce, herbed lamb and veal meatballs, lamb and veal meatballs, meatballs

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Comments

  1. Jovina Coughlin says

    March 6, 2016 at 2:53 PM

    Can’t ever have too many meatball recipes. They are so versatile and appealing. Your meatballs look super delicious.
    Jovina Coughlin recently posted…The Flavors of Key WestMy Profile

    Reply
    • Mary Frances says

      March 6, 2016 at 3:07 PM

      You are right Jovina!! I have another favorite one that has grated cheese in the meat that is also great – I should make that soon to compare…

      Reply
  2. Steven Pisarkiewicz says

    March 6, 2016 at 3:13 PM

    Mary Frances: I am already gathering the ingredients needed for this fabulous recipe. For wine, I recommend a Chianti Classico with some bottle age, say 2010. If that’s too dry for your readers, I suggest a Vino Nobile di Montepulciano. Enjoy!

    Reply
    • Mary Frances says

      August 28, 2016 at 5:52 AM

      Sounds great Steven – thank you!!

      Reply
  3. Loretta says

    March 6, 2016 at 5:07 PM

    A great meatball recipe, love all the ingredients, I’m sure it made for a wonderful bowl of comfort food 🙂
    Loretta recently posted…A family affair – A guest post by my HusbandMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 5:55 AM

      Totally Loretta!!! Try it – you’ll love it!

      Reply
  4. Anne Maxfield says

    March 6, 2016 at 5:59 PM

    Who doesn’t love meatballs? These sound delicious! Do you think pine nuts could be substituted for the almonds?
    I was at a Slow Foods Hudson Valley event yesterday, learning how to break down a pig. One of the chefs said that using pork (neck) bones in tomato sauce made it amazing. Just thought I’d pass that on. And the class resumes next Saturday if you want to join. Bacon & ham on the menu.

    Reply
    • Mary Frances says

      August 28, 2016 at 5:54 AM

      Yes!! I think pine nuts could be substituted, Anne. Sorry for the late reply. Pork neck bones in the sauce do sound amazing. I love lamb neck bones for a stew – delish!!

      Reply
  5. Maureen | Orgasmic Chef says

    March 6, 2016 at 8:23 PM

    Oh my, I love these meatballs but even more I love that gift your boys gave you. Aren’t they clever!

    Reply
    • Mary Frances says

      August 28, 2016 at 6:00 AM

      Yes!! They are so cute!

      Reply
  6. Angie@Angie's Recipes says

    March 7, 2016 at 4:59 AM

    They are so juicy and delicious!
    Angie@Angie’s Recipes recently posted…Gluten Free, Grain Free, Dairy Free Almond Cookie SquaresMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:01 AM

      Totally Angie – hope you get to try them! And, they’re gluten-free!

      Reply
  7. Zainab says

    March 7, 2016 at 5:22 PM

    I love meatballs and can only imagine these going fast at our family dinners. I’ll be sure to use fresh meat so I can freeze some for later.
    Zainab recently posted…Samoa CupcakesMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:02 AM

      Great idea Zainab!

      Reply
  8. Raymund says

    March 8, 2016 at 2:31 AM

    52 is not enough if it looks that good 🙂
    Raymund recently posted…Tomato, Basil, Ham QuicheMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:03 AM

      LOL!! True Raymund!

      Reply
  9. Pamela @ Brooklyn Farm Girl says

    March 8, 2016 at 11:39 AM

    I’m going to pass this recipe on to my meatball loving husband! Would be amazing served on a roll!
    Pamela @ Brooklyn Farm Girl recently posted…Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!My Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:03 AM

      Yes Pamela!! Would make a great sandwich!

      Reply
  10. John/Kitchen Riffs says

    March 8, 2016 at 8:59 PM

    Who doesn’t like meatballs? Although I haven’t made them in ages. And I’ve never made 52 at one time! Wow! In my youth I could have eaten meatballs for breakfast too — and probably did. 🙂
    John/Kitchen Riffs recently posted…The Hearn’s CocktailMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:04 AM

      🙂 Still good today for breakfast John!

      Reply
  11. Jasline (Foodie Baker) says

    March 9, 2016 at 3:45 PM

    I thought I have the perfect meatballs recipe on my blog already, but I guess I can always have another one! Love the addition of nuts in these!
    Jasline (Foodie Baker) recently posted…Day 6 – Iceland TravelogueMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:04 AM

      Yes! The nuts make them gluten-free!

      Reply
  12. Cathleen @ A Taste Of Madness says

    March 10, 2016 at 10:10 PM

    52 meatballs?? Send some my way! These look delicious!
    Cathleen @ A Taste Of Madness recently posted…Tuna Pesto SpaghettiMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:05 AM

      Thanks Cathleen!!

      Reply
  13. Eva @ Eva Bakes says

    March 11, 2016 at 10:14 AM

    OMG – these meatballs look INSANE! I can’t believe you made over 50 meatballs too. Can you please send some to me? 🙂
    Eva @ Eva Bakes recently posted…Eggless chocolate chunk muffinsMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:05 AM

      Wish I could have, Eva!! 🙂

      Reply
  14. cheri says

    March 11, 2016 at 5:52 PM

    Wow, Mary Frances, you really went to town, 52 is a lot of meatballs, but they certainly sound delicious. My mother-in-law always puts veal in hers as well. Take care and have a great week-end.
    cheri recently posted…Fresh Strawberry Mini CupcakesMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:06 AM

      Thanks Cheri!!

      Reply
  15. Denise says

    March 20, 2016 at 12:32 AM

    This might be great recipe for me on the weekend. Thanks,
    Denise recently posted…7 Safety Features of Modern Pressure CookersMy Profile

    Reply
    • Mary Frances says

      August 28, 2016 at 6:07 AM

      It’s definitely a weekend recipe, Denise!!

      Reply
  16. Valerie M. Gilford says

    March 21, 2019 at 3:38 AM

    After a long time, I came across a good post on meatball recipes again. I really owe you thanks, Mary Frances! I believe you can help more by expanding the topic further. At least, I can benefit from it greatly, and so can the regular readers of our sweet spot Agenziasg.
    Valerie M. Gilford recently posted…How To Use An Electric Knife SharpenerMy Profile

    Reply
    • Mary says

      April 4, 2019 at 12:37 AM

      Thanks Valerie – this is a very favorite recipe of mine!!

      Reply

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