Gritzer’s Italian-American Meatballs are what I dreamt a meatball should be.
Gritzer’s Italian-American Meatballs are what I dreamt a meatball should be.
by beliefinphilosophy
5 Comments
Firestorm238
They were delicious, but I followed the recipe exactly and they disintegrated in the sauce. It was a lovely bolognese, but frustrated I didn’t actually get meatballs out of all of the effort.
beliefinphilosophy
Worth every second of effort. The moist tender insides, crispy outside, just punching you with flavor. Even with the substitutions I made they were perfectly dreamy. I ate them for dinner, midnight snack, breakfast, and elevensies.
Some substitutions I made based on what I had around the house:
* Bacon instead of panchetta (seemed great) * Sourdough instead of regular white bread (had to add more milk to this one) * Cashew milk and vinegar instead of buttermilk (dairy allergy) * 80/20 beef * Vegan parm
They came out wonderfully, I cannot even begin to imagine them being made with the legit recipe. Two things I would do differently in the future:
* Really fine chop the gelatin. It really will blend better that way. * I refrigerated some of them raw overnight and it changed the flavor / texture a bit. Definitely cook all of them off first.
Naturlaia
He has a weeknight version that I use more often. But yea it’s awesome
shehasntseenkentucky
I’ve been using Ina Garten’s recipe for years, but I’m gonna try this one next!
Emetics
If your meatballs fall apart, id recommend mixing it more than the recipe makes it sound like you need.
Personally not a fan of the recipe, i prefer a ricotta meatball using a little milk sprinkled with a packet of unflavored gelatin. A lot less fussy than chopping up the cooled gelatin and makes the meatball less wet. Also feel like the pancetta really doesnt add much and is just an expensive ingredient so hardly worth it. Instead, I use half italian sausage and half 85/15 beef (leaner meat is better here since theres already a lot of fat coming from the ricotta and sausage).
5 Comments
They were delicious, but I followed the recipe exactly and they disintegrated in the sauce. It was a lovely bolognese, but frustrated I didn’t actually get meatballs out of all of the effort.
Worth every second of effort. The moist tender insides, crispy outside, just punching you with flavor. Even with the substitutions I made they were perfectly dreamy. I ate them for dinner, midnight snack, breakfast, and elevensies.
Some substitutions I made based on what I had around the house:
* Bacon instead of panchetta (seemed great)
* Sourdough instead of regular white bread (had to add more milk to this one)
* Cashew milk and vinegar instead of buttermilk (dairy allergy)
* 80/20 beef
* Vegan parm
They came out wonderfully, I cannot even begin to imagine them being made with the legit recipe. Two things I would do differently in the future:
* Really fine chop the gelatin. It really will blend better that way.
* I refrigerated some of them raw overnight and it changed the flavor / texture a bit. Definitely cook all of them off first.
He has a weeknight version that I use more often. But yea it’s awesome
I’ve been using Ina Garten’s recipe for years, but I’m gonna try this one next!
If your meatballs fall apart, id recommend mixing it more than the recipe makes it sound like you need.
Personally not a fan of the recipe, i prefer a ricotta meatball using a little milk sprinkled with a packet of unflavored gelatin. A lot less fussy than chopping up the cooled gelatin and makes the meatball less wet. Also feel like the pancetta really doesnt add much and is just an expensive ingredient so hardly worth it. Instead, I use half italian sausage and half 85/15 beef (leaner meat is better here since theres already a lot of fat coming from the ricotta and sausage).