2 tablespoons canola oil
2 cup choped onion
2 teaspoons minced garlic
Kosher Salt and Pepper
12 ounces beef sirloin
12 ounces beef chuck
8 ounces pork butt
8 ounces veal shoulder or top round
1/4 cup dried bread crumbs
3 tablepoons chopped flat-leaf parsley
1 large egg
4 ounces fresh mozzarella cheese
Heat the canola oil in a large saute pan over medium heat. Add the onion and garlic, season with salt and pepper, and reduce the heat. Cook gently for about 20 minutes, to soften the vegetables without browning them. Remove from the heat and set aside to let cool.
Cut the meat into one inch cubes and toss them together in a large mixing bowl with 1/2 teaspoon salt. Discard sinew and ligaments when you see them. Grind the meat using the coarse setting first, and then running it through again using the fine setting. Make sure the different kinds of meat mix together well.
Add the onion and garlic, bread crumbs, 2 tablespoons of the parsley, and the egg to the meat and mix gently to incorporate evently; do not overwork the mixture.
Divide the mixture into 12 equal balls, using a scant 1/2 cup (4 ounces) for each. Cut the cheese into 12 cubes, about 3/4 inch. shape the meatballs, stuffing a cube of cheese into the center of each one.
Preheat the oven to 425 degrees. Set a cooling rack over a baking sheet.
Put the meatballs on the cooling rack and bake for 15-18 minutes, until cooked through but still juicy. Remove from the oven and let the meatballs rest on the rack for a few minutes before serving.
Serve with pappardelle pasta and a rich tomato sauce garnished with flat-leaf parsley and ENJOY!
This recipe is adapted from Thomas Keller’s Ad Hoc at Home cookbook.