The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mama Mia! What to do with all that Bread!

SylviaH's picture
SylviaH

Mama Mia! What to do with all that Bread!

Put it in your Meatballs!  Roll your Meatballs in your homemade bread crumbs!  Make Rolls!


I was asked for the meatball recipe and for photos on yesterday's blog for Italian Sandwich Rolls I made useing Dan DiMuzio's recipe for Sicilian Semolina Bread...which I snuck in a cup of Organic White Wheat in enchange for the cup of Bread flour...forgive me Dan!!  It was my ADD..I think that's what you call it!


This is a recipe given to me by my 50+yrs. Italian girlfriend.  This is the way her mother made meatballs and was probably taught by her two 98yr. old aunts still living in the house where she was born in Cleveland, OH...it has the old orginal wood fired oven out back..and Gayle always tells me how there is a cemetary next door!  I just had to put that in...I've heard it so many times!  The Aunts did all their canning, making and wine making down in the basement in this 3 story old home. 


This is not exact measurements but pretty close..you can adjust for your own taste...I like lots of garlic!  The clear bowls hold a cup and half when full with water...just to give you an idea of the preportions I used today. I also used 2 1/4 lbs. of lean ground chuck.  It made a lot of large meatballs.


Meatballs-  The Measurements I have pictured are for a larger batch, what I made today. 2 1/3lbs of meat.  All the ingredients pictured are the porportions I used today.  The clear glass bowls hold 1 1/2 cups of ingredients.


Meat can be a combination of Beef - Veal - Pork


I used only Beef   -  I do not use any salt  -  I think the garlic replaces the need for it!  Taste before adding any..you can always put it on your sandwich later!


Recipe for a smaller portion of meat balls:


1- 1 1/2 lbs. Ground Meat


1/2 cup bread crumbs    I make fresh in my food processor, using my homemade bread, fresh italian parsley, finely chopped garlic, fresh ground pepper, grated parmesan cheese to taste.  Place breadcrumbs onto a plate for rolling the meatballs.


3 regular slices of bread soaked in 1/4 cup water- Do not use bread Crumbs in your meatballs..it makes them tough.


1 - 2 eggs


1/2 cup of Grated Romono Cheese


1 large clove garlic finely chopped


Chopped fresh Italian Parsley


Chopped fresh Basil  - you can use dried


Little salt and pepper.   I don't use any salt for the whole recipe...just fresh grated pepper


In a small bowl mix Eggs, Cheese, Garlic, Italian Parsley, Basil, salt and pepper


Pour egg mixture over meat add dampened broken up bread with most of the crust removed.  With wet hands, gently mix the meat until all is incorporated.  Keeping your hands wet shape into round meatballs.


Roll the meatballs over the bread crumbs.


Fry in canola or I use regular Olive Oil.  I fry at a medium to medium low heat turning until evenly browned.


Add to your pot of tomato sauce...and finish cooking if still a little pink in center of meatballs!


This is the portions I used today!




This is how many large meatballs I got...you can count them ; )



This many plus 5 more!




Sprinkel with Mozzarella and Parmesan Cheese



Crumb Shot for David and Pamela ; )


You could pick these up and easily take a big tender bite...Mike ate 2!


Sylvia


 


 


 


 


 


 


 


 

Comments

Yippee's picture
Yippee

Looks super delicious!


 


Yippee

SylviaH's picture
SylviaH

Thank you, Yippee! for the nice compliment!


Sylvia


 

dmsnyder's picture
dmsnyder

Thank you, Sylvia.


Wonderful photos and thank you for the recipe!


I was just taking a quick look at TFL before starting  on dinner! My appetite just "kicked up a notch," and how!


I gotta do those. I'll probably use ground chicken.


Meantime, on to tonight's Tuna Steaks in Agrodolce Sauce.


David

SylviaH's picture
SylviaH

Thank you, David! And your welcome!  The tomato sauce will thicken up a lot after the meat balls are added so keep it saucy!  Or use less meatballs!  Oh the Tuna sounds lovely.  I was just treated recently to wild caught white salmon, it's just in season..an italian resturant owner brought over a whole filet salmon hugh to my daughter...gave instructions how to prepare it..since my son-n-law was out of town..I was elected to cook.  It was devine..topped with bread crumbs in the oven for a few minutes, then top with goat cheese and a touch of thick sweet balsamic glaze!  What is Agrodolce Sauce?


Sylvia

dmsnyder's picture
dmsnyder

Hi, Sylvia.


"Agrodolce" is an Italian sweet and sour sauce. I have several recipes for it, some with fish - tuna is traditional, but it's also very good with salmon - and some with pork chops. All have onions, sugar and vinegar. Some have wine, too.


The one I'm using for the tuna is 2/3 of the following:


3 cups thinly slice onions (I'm using red onions)


1 T sugar


1/3 cup dry white wine


1/4 cup good wine vinegar (I'm using 2/3 white wine vinegar and 1/3 balsamic.)


Salt and pepper to taste


2 T chopped parsley.


2 lbs tuna steaks, no more than 3/4" thick


 


Dissolve the sugar in the wine and vinegar(s).


In a 12" saute pan: Saute the onions over medium heat in 3 T olive oil until almost caramelized. Shove them to the sides of the pan. Put lightly floured tuna steaks (1/2 to 3/4" thick) in the pan and saute on med.-high for 3 minutes. Turn the tuna over, pour the sauce over them, salt and pepper and immediately cover the pan. Cook for 3 minutes, then uncover the pan, sprinkle on the parsley and turn the steaks a few times in the sauce.


Serve and enjoy!


BTW, this is delicious, cold, left over.


David


 

SylviaH's picture
SylviaH

I'll keep that recipe, sounds wonderful, thanks for writing it out, David! 


Sylvia

xaipete's picture
xaipete

I can't wait until tomorrow. Your meatballs look utterly fantastic. I hope I can come close.


--Pamela

SylviaH's picture
SylviaH

Thank you, Pamela!  They are pretty easy to make.  I can't believe how many we ate! The sauce does thicken up a lot after adding the meatballs..I added a lot of meatballs..but because they are breaded expect the sauce to thicken..they are very tender from the soaked bread.  I used 3 thick slices of a crusty country loaf I had made and thawed.  The breading is optional..but does make a tasty difference.  I just love fresh italian bread crumbs out of the food processor.


Post a photo...if you make some!


Sylvia

ehanner's picture
ehanner

Those pictures of the Italian meatball sandwich are amazing! Please do tell us what you do for sauce.


I have been wanting to try Dan's Sicilian Semolina Bread as soon as I can get my hands on the Durham flour.


Very nice Sylvia. I'm drooling.


Eric

SylviaH's picture
SylviaH

Thank you, Eric!  Dan's Bread is to the best!  I absolutely love it!  When I don't have fresh tomato sauce..which most of time I don't..I follow this simple and fast recipe..useing either fresh or canned..I always make my sauce with the same ingredients for pasta red sauce.  First off, if you haven't tried Trader Joe's brand marinara sauce..I don't know if you have that store..but any good canned tomatoes, crushed and chopped or  ..your favorite will work.  For meatballs I used... one large 28oz. of my very favorite 'Tuscano Marinara Sauce' Trader Giotto's - Trader Joe's brand - made with vine ripe tomatoes, extra virgin olive oil, salt, garlic puree, carrot puree, onions, basil ,sugar, oregano, black pepper and spice.  I love this and always keep it in my cupboards!  I also add a can of San Marzano Crushed Tomatoes..Grown in California and I buy the28 oz. cans in Albertson's..delicious and perfect size little chunks in a thick sauce..with lots of flavor.


1. In large pot I add a lot of Extra Virgin Olive Oil...enough to cover the bottom real good just before it starts to go up the sides!  


2. Finely chopped fresh garlic..lot's about  5 large cloves


3.  Dried Basil .. about 2 Tablespoons..I love it and add a lot


4. 1 Tablespoon sugar


5. Fresh ground pepper


6.  Sometimes I add a little parmesan cheese. optional..not this time


Warm the oil and add garlic..just when it begins to sizzle don't let it turn color .. it will be clear.  Add the basil and then quickly the tomato sauces..add the sugar, fresh pepper and cheese optional.  Though the marinara sauce has a little oregano in it I never add oregano to my sauces...only in sauce for pizza!


Sylvia


 

dmsnyder's picture
dmsnyder

Hi, Sylvia.


Do you recall how you scaled those rolls and how long they were? 


Thanks.


David

SylviaH's picture
SylviaH

David, Let me see if I can find my notes..they were large dough balls..made nine large rolls all about 6 1/2X 3-31/2 to 7 1/2 inch. torpedo shaped rolls!  With Dans formula with 1 cup WWW.

SylviaH's picture
SylviaH

Here's a better picture of whole rolls!  Had a time fitting them all in the oven on my stone..I slit some of the parchment to keep them apart..now I don't think that was necessary, just extra work!


ehanner's picture
ehanner

You know we do have a TJ's on my way to visit the in-laws and I rarely stop there. No particular reason, I'll have to take a look at the marinara sauce. I do like the San Marzano tomatoes. I bought a few plants and some seeds this year to try that are supposed to be the real deal. Our climate in Wisconsin and soils are probably not perfect for wonderful tomatoes but any home grown tomato is better than store bought. I like the Glen Meier brand also.


 


An old Italian cook here told me one time the trick to tender meatballs is to use the bread the way you do but use a little milk to make a paste mush out of the bread. Something about the milk ad bread preventing the grain in the meat from turning the fibers into a knot when the meat gets well done. It also works with hamburgers. If you want to cook a well done burger and not have it be a hocky puck, try the bread and milk trick. Mix it in with the meat and be amazed. I do this when I know we have company that likes well done. Everyone gets the same treatment and the well done guy wonders how I did it.


 


Thanks again Sylvia, very tasty looking.


Eric

SylviaH's picture
SylviaH

Hi Eric,


It's funny I alway's used milk instead of water and have had italian friends that do the same..my friend said they used water...sort of funny because she alway's jokes when I ask her about adding more or little better ingredient in some of her recipes...she say's..."Sylvia these are what my mom called 'Depression Era' recipes!  So funny you mentioned milk...because I was thinking it was the first time I used water...it was probably during the depression...the recipe came off her mom's hand written meatball recipe card! 'lol'.  Milk is good!


Sylvia

audra36274's picture
audra36274

do it too) also adding bacon drippings. I know  your already eating all that artery clogging ground beef but you gotta go somehow! And bacon is not a bad way to go. I an see myself if St Peter showed me a scale of my life, living longer on one side and a big slab of crisp bacon on the other, I would probably take too long to make the decision! ANYWAY... I saw this in Cook's Ill. a few summers back and they took on the task of making the perfect steakhouse burger. Bacon grease added that smokey flavor depth. Just adding bacon wouldn't do. If it was cooked and chopped it got sometimes tough, raw and chopped it didn't cook well (?) anyway it was chewy, but the renderings from the mornings breakfast was just the thing. Add in a little minced garlic and away we go to yum land! Don't tell anyone your secret and just let them enjoy. Lucky for me I live in the south and is A -O K to use bacon grease freely in anything. I didn't say it was healthy, just accepted!  To quote Paula Deen, "I'm yo' cook, not yo' nurse"....

SylviaH's picture
SylviaH

Oh, I'm a real bacon and bacon fat fan!  I love bread fried in bacon fat..like mom used to fix it and used in my cornbread!  It's funny because my Italian girlfriend said her mom always took all the fat left from frying the meatballs and put it into the sauce...I do pick a lean chuck..with more fat does have more flavor, but my hubby has to watch his cholestrol..so I just go heavy on the Olive Oil and use a leaner meat.  Now, I read the other day that bacon fat is actually better for you than thought in the past..has some good stuff in the same as Olive Oil has...go figure!  My side of the family does have good gene's and great blood levels.  Hubby not so lucky and yet works out everyday cycling.


Sylvia

xaipete's picture
xaipete

The hoagie rolls are baked and the meatballs are on the stove, Sylvia. Pictures later. Jim & I hope Mike is having a great Father's Day!


--Pamela

SylviaH's picture
SylviaH

I bet Jim is enjoying his!!  Mike's eating a big bowl of homemade Ice Cream and talking bikes!  Thank You, Pamela and Jim!  I will love to see your photos!  Enjoy your dinner and a bit of a rest!


Sylvia and Mike

xaipete's picture
xaipete

I need the rest! Jim had a day off of helping me in the kitchen and I have to say that I'm a bit tired after making three meals, which included the Italian bread and the meatballs and sauce.


Time for a movie and some wine.


--Pamela

xaipete's picture
xaipete

I need the rest! Jim had a day off of helping me in the kitchen and I have to say that I'm a bit tired after making three meals, which included the Italian bread and the meatballs and sauce.


Time for a movie and some wine.


--Pamela

dghdctr's picture
dghdctr

Ya know, it occurs to me that Sylvia's husband (Mike?) doesn't lead a bad culinary life.

Paddyscake's picture
Paddyscake

and my roommate has come back with meatballs from her Italian grandmother. They are the size of a hardball (i'm talking BIG), tender, flavorful and sliced in halves, perfect for a grinder. Oh..just looking at yours makes me swoon! It's been a long time since I've seen meatballs like that!


Betty


 

SylviaH's picture
SylviaH

Oh My, nothing is better than the Italian grandmother meatballs!!  Sounds like you won't be waiting such a long time for your next grinder! ; )


Sylvia

Paddyscake's picture
Paddyscake

Test, having problems posting, sorry

audra36274's picture
audra36274

and the meatballs are plopping happily in their sauce! Will report, but it's not polite to type with my mouth full!