Meatballs

This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family’s recipes into “The Tucci Cookbook” in 2012. Make sure the bread for this is really dry — it will improve the meatballs’ texture. And if they are to be used in sauce, undercook them slightly before adding them to the sauce. (The New York Times)

Ingredients

• 10 1-inch-thick slices of dry Italian bread
• 1 pound ground beef chuck
• 2 tablespoons chopped fresh Italian flat-leaf parsley, more to taste
• 2 cloves garlic, finely chopped, more to taste
• 1 large egg
• 5 tablespoons finely grated pecorino Romano, more to taste
• Kosher salt and black pepper to taste
• 2 tablespoons olive oil, more as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    471 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 36 grams protein; 128 milligrams cholesterol; 718 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings (about 12 large meatballs)

Preparation

1. Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
2. In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
3. Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.

• Meatballs used in the Drum of Ziti (Timpano alla ‘Big Night’) should be very small. Use 1/2-teaspoon measurer to scoop mixture and form into 3/4-inch balls. If they will be added to Tucci ragù sauce, the meatballs should be slightly undercooked (about 6 minutes), as they will finish cooking in the sauce. Add them during the last half-hour of cooking.

About 25 minutes