“Is it legal for meatballs to taste this good?” – Matt
Let’s hope, because these meatballs may just be the meatballs that will ruin all the other meatballs for you. I don’t know how the crack culinary geniuses at Fine Cooking Magazine came up with this one, I’m seriously living in complete awe of their recipe development prowess, but I’m forever grateful that they did.
And I’m forever thrilled to share it with you. This one is definitely going in my repertoire with the “Best Ever…” label firmly attached, something I’ll be pulling out to impress company. The slow cooker does most of the work, and you don’t even have to broil or brown the meatballs first (I told you they were geniuses!!).
Dried herbs, usually a foodier-than-thou no-no, are much of what takes the flavor of both the meatballs and the sauce just soaring. This is one instance where I’m thinking fresh actually isn’t better. The dried herbs really stand out in the long cooking time. Also, porcini mushrooms – ‘nuff said there! Soaking the breadcrumbs in sweet vermouth really makes a difference too – don’t skip that step. Genius.
I really can’t overstate how much we enjoyed these. I made them twice in one week – the first time because I hadn’t planned on blogging them, then a second time a few days later because I realized what a grave and unpardonable sin it would have been not to. I hope you all enjoy them as much as we did!
Source: Fine Cooking Magazine, Feb/Mar 2015
1 ½ cups fresh breadcrumbs
½ cup sweet vermouth
1 ¼ lb. ground pork
1 lb. sweet Italian sausage, casings removed
1 large egg
6 tbs grated Parmesan cheese
1 tsp dried sage
1 tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg
1 (15 oz.) can crushed or diced tomatoes, with their juices
¼ cup tomato paste
½ oz. dried porcini mushrooms, crumbled
1 tsp dried oregano
1 tsp dried thyme
½ tsp fennel seeds
¼ tsp crushed red pepper flakes
Kosher salt and black pepper, to taste
Make the MEATBALLS: mix the breadcrumbs and vermouth in a large bowl and set aside for 20 minutes.
Add the pork and sausage to the mixture, breaking the sausage up with your fingers as you go. Add the egg, cheese, sage, oregano, salt, and nutmeg. Mix until just combined. Form into 12 meatballs.
To make the SAUCE, mix the canned tomatoes, tomato paste, dried porcini, oregano, thyme, fennel, pepper flakes, and salt in a 5-6 quart slow cooker until the tomato paste dissolves.
Nestle the meatballs into the sauce. It’s fine if they don’t all fit in a single layer. Cover and cook for 3-4 hours on HIGH or 8 hours on LOW. Once done, the meatballs can stay on the keep-warm setting for up to 2 hours. When you’re ready to serve, gently break the meatballs apart if necessary, and gently turn them all in the sauce. Serve in bowls with plenty of sauce, and with extra Parmesan for garnish, if desired.