San Francisco - July 26, 2006

Nice to Meat You

A16 Meatball Recipe

You love a good hunk of meat.

But you prefer to devour it in the privacy of your own home (no staring, no judgments).

Put on your apron, you animal. Cause we’ve got the recipe to A16’s delicious meatballs.

Ingredients:
2.5 lbs. ground pork, lamb, or beef
4 oz. grated Parmesan
1 lb. stale bread, cubed (crust removed)
1 small cooking onion, finely diced
1.5 cloves garlic, finely chopped
1/2 bunch parsley, finely chopped
1/2 lb. ricotta
Milk, as needed
4-5 eggs

1. Season the meat generously with salt, chile flakes, fennel seed, and oregano. Add the onions, garlic, parsley, and Parmesan. Mix by hand.

2. Put the bread cubes in a food processor; process until finely crumbled.

3. Add the bread and ricotta to the meat; mix by hand. Add milk to achieve a moist, soft texture.

4. Add eggs; continue to mix by hand until eggs are barely incorporated. (Don’t overmix).

5. Form into balls; place in an oiled roasting pan and roast at 400° until browned.

6. Remove from roasting pan, discard remaining fat, and place the meatballs in a heavy saucepot.

7. Meatballs can then be braised in any combination of pureed tomatoes, wine, stock, and aromatics.

8. Cook at 300° for 2-3 hours; allow to cool in the braising liquid.

9. Reheat the meatballs in the braising liquid. Sprinkle with grated Parmesan and extra virgin olive oil and serve.

(To carnivores, of course.)

Recipe courtesy of Nate Appleman at A16, 2355 Chestnut Street, between Scott and Divisadero Streets (415-771-2216 or a16sf.com).