Itza Big-a Meat-a-Ball

When making meatballs… make ’em big.

Why not?  It makes for a cool presentation, and tender meatball in a variation from your traditional 1″ meatballs.  These puppies are 2-1/2″ spheres more akin to meatloaf balls than meatballs. I made them in the traditional way (if there is such a thing) …. 1 part sausage / 2 part ground beef.  I sautéed onion, garlic, and chile flake and added them to the meat… along with eggs, panko soaked in milk, oregano, thyme, basil, parsley and more garlic.  I normally put parmesan cheese in them, but didn’t have any, so I used melty munster cheese, which made for a creamy meatball.  I’d definitely do that again.

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Because I used melty cheese, I didn’t want to fry them as they would stick to the pan.  So instead I lined cookie sheets with aluminum foil and sprayed it with non-stick spray, then baked them at 450F for 20 minutes until browned.

I then simmered them briefly in a homemade marinara sauce.

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For plating I made some noodles and béchamel (white cream sauce) and tossed the noodles and béchamel together.. then topped with the big meatball and marinara sauce.  The end product was delicious.  With the béchamel, it was like a cross between a cannelloni and a jacked up spaghetti.  Definitely a make again… and I have extra meatballs for appetizers, first course, or entrees.  I look forward to having them again.

UPDATE:

I made this again with my leftover meatballs for an impromptu dinner for friends. The meatballs were easy to heat up in a pan.  For the sauce I thought I’d make an Alfredo sauce for the noodles, but didn’t have whipping cream so I shook it up.  I liked the resultant sauce so much – a cross between a béchamel and an Alfredo- that I wanted to write it down.

I sautéed half an onion and 2-3 cloves of minced garlic until translucent, then add 1/2 stick of butter allowing it to melt.  Then I added 5-6 T of flour and whisked together to make a paste.  I then added a combination of milk (about 1-1/2 c)  and chicken broth (about 1 c. ) and allowed the mixture to thicken to a nice consistency.  Add more liquid to get to the desired thickness.  It should be fairly loose, but not running.  Then I added 1/2 – 1 c. of grated pecorino cheese.   Whisk in to melt cheese.  Finally I seasoned with a touch of garlic salt, salt, and a pinch of nutmeg and crushed red pepper.

Taste and adjust as desired.

 

 

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3 thoughts on “Itza Big-a Meat-a-Ball

  1. Janet Macdonald

    A woman after my own heart……I love anything with an Italian base and the added bechamel…..be still my taste buds! This recipe is a definite must try!

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    Reply
  2. Teresa

    I loved the large meatballs, the bechamel sauce with just the right amount of marinara and you for making us such a delicious impromptu dinner!

    Like

    Reply

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