Ultimate Meatballs and Marinara
Ingredients: ground chuck (85% lean), ground pork, unflavored gelatin, panko breadcrumbs, buttermilk · 120 min cook time · 480kcal · $25.50
Ingredients
2lbs ground chuck (85% lean), 1lbs ground pork, 1packet unflavored gelatin, 1cup panko breadcrumbs, 1cup buttermilk, 3oz prosciutto, 1cup parmesan cheese, 2large eggs, 0.25cup parsley, 4cloves garlic, 1medium onion, 1pinch red pepper flakes, 1tsp dried oregano, 2cups tomato juice, 28oz crushed tomatoes, 0splash white wine
Instructions
1. Mix 85% ground chuck and ground pork in a 2:1 ratio along with pure gelatin powder to form the meat base.
2. Prepare the panade by combining panko breadcrumbs and buttermilk, then fold it into the meat mixture for tenderness.
3. Incorporate finely chopped prosciutto, grated parmesan, eggs, parsley, garlic, salt, and pepper into the meat mixture.
4. Shape the mixture into meatballs, place them on wire racks inside baking sheets coated with non-stick spray, and roast at 450 degrees Fahrenheit.
5. Saute classic aromatics including onion, garlic, red pepper flakes, and dried oregano, then add tomato juice, crushed tomatoes, and white wine to make the sauce.
6. Add the roasted meatballs into the marinara sauce and braise in the oven for a full hour.
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