Good Morning America Recipes

Fabio's Mom's Meatballs

Polpettine

Share
Copy
Fabio Viviani prepares his mom's meatballs, drunken spaghetti and tomato salad with orange and feta.
|
Servings:2-4
Difficulty: Easy
Cook Time: min

This is probably the best meatball you ever had in your life, or perhaps second only to the one your grandma makes. It's certainly easier, because there is no bothering Grandma here. The best thing about these meatballs is that they stay super moist regardless of how much you cook or overcook them. The tomato sauce preserves the moisture. Everything about meat¬balls calls for soft and moist. Everything about cooking something in the oven calls for hot and dry. Soft and moist does not go with hot and dry, so meatballs should cooked on the stovetop in marinara sauce.

Ingredients

  • 1 lb. ground beef
  • 4 oz. whole milk ricotta cheese
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 1 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2 cups Fabio's Tomato Sauce
  • Fresh parsley, chopped, for garnish
  • Extra-virgin olive oil, for drizzling
  • For the tomato sauce:
  • 6 cloves garlic
  • 8 tbsp. extra-virgin olive oil
  • 1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
  • Salt and pepper
  • 10 basil leaves
  • Cooking Directions

    Place all ingredients except the tomato sauce, the parsley, and the extra-virgin olive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm. Coat your hands in olive oil, and form balls slightly bigger than a golf ball.

    Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes.

    Serve with chopped parsley, salt and pepper, more Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil, of course!

    TIP: Don't waste expensive cuts of meat on meatballs! If prepared correctly, a cheaper cut of meat like beef shoulder/chuck, or even scraps will work perfectly.

    For the tomato sauce:

    Smash the garlic with the back of a knife. Place the garlic and 5 table¬spoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.

    Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.

    From FABIO'S ITALIAN KITCHEN by Fabio Viviani. Copyright © 2013,

    VF Legacy, LLC. Published by Hyperion in April 2013. Available wherever books are sold. All Rights Reserved.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: beef, ricotta, olive oil, parsley, tomato

    Course: Dinner


    Other Recipes That You Might Like
    Fabio Viviani's Turkey Dumplings
    A Great Way to Use Leftover Turkey
    Fabio Viviani's Roasted Pork Shoulder with Apples
    Works Well for a Weeknight Dinner or Weekend Party
    Fabio Viviani's Quick, Easy Asparagus
    An Easy Way to Eat Vegetables
    Mashed Potatoes: Fabio's Mom's Style
    A Homestyle Side Dish
    Fabio Viviani's Lemony Chicken with Cherry Tomatoes
    Give Your Weeknight Dinner an Upgrade
    Fabio Viviani's Roasted Chicken
    Try This Simple Roast Chicken
    Fabio Viviani's Italian Wedding Soup
    Try This Fabulous Soup
    Shrimp Lollipops
    From 'Chef's Table'
    Guacamole
    From 'Chef's Table'
    "Top Chef" Favorite Fabio's Tiramisu
    'Top Chef' Fan Favorite Fabio Shares His Grandmother's Tiramisu Recipe
    Top Chef Favorite Fabio's 'Naked Ravioli'
    Top Chef Fan Favorite Heats Up the Kitchen With This Pasta Dish
    Fabio's Fabulous Brown Butter Sage Sauce
    Top Chef Fan Favorite Heats Up the Kitchen With This Pasta Sauce
    Michael Symon's Mom's Little Meatballs
    Try This Tailgating Favorite
    Mashed Potatoes: Fabio's Mom's Style
    A Homestyle Side Dish
    Pork and Ricotta Meatballs
    A Chef's Take on a Family Recipe
    Recipe: Rocco's Tiny Meatballs and Tortellini
    In the Mood for Pasta? Try This!
    Eyeball Meatballs
    Recipe Courtesy Diane Henderiks
    The Meatball Shop's Spicy Pork Meatballs
    Try These Spicy Meatballs
    Trisha Yearwood's Mini Meatballs
    Impress Guests With This Bite-Sized Starter
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS