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Meatball was amazing, any recipes out there??

The wife, myself and friend of ours went to this Italian restaurant my wife sells booze to and had dinner last night. Ordered a couple of meatballs for an app it was crazy delicious. Does anyone have a good recipe to try, on the Egg of course. Search is not an option on my iPhone. Thanks
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Comments

  • bcranbcran Posts: 37
    Don't have anything to offer, but I'm in for the responses!
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  • LowflyerLowflyer Posts: 745
    This thing was about the size of a baseball and was out of this world. Prob some 150yr old family recipe
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,451
    edited July 2013
    We just ate in Napa and had the best meatball I've ever even heard of. TFJ came home and knocked it out pretty well. I'll see if I can talk her into posting it. This thing melted in your mouth. I didn't even know meatballs like this even existed. We ordered another order to go. Hers were a very close replica if not just as good.





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  • YEMTreyYEMTrey Posts: 2,219
    Ate at this place while on vacation in Florida and the meatball was amazing!

    http://www.thegarlic.net/menu.html


    Bocce Ball
    oven roasted 16 ounce filet mignon meatball served with marinara sauce topped with shaved parmesan cheese and served with linguini 
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
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  • LowflyerLowflyer Posts: 745

    We just ate in Napa and had the best meatball I've ever even heard of. TFJ came home and knocked it out pretty well. I'll see if I can talk her into posting it. This thing melted in your mouth. I didn't even know meatballs like this even existed. We ordered another order to go. Her's were a very close replica if not just as good.





    My wife and I were like "I could eat 4 more of those things" and that was after the veal and cannoli.
    If you can get that recipe that would be GREAT!!! Thanks

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  • LowflyerLowflyer Posts: 745
    YEMTrey said:

    Ate at this place while on vacation in Florida and the meatball was amazing!

    http://www.thegarlic.net/menu.html


    Bocce Ball
    oven
    roasted 16 ounce filet mignon meatball served with marinara sauce
    topped with shaved parmesan cheese and served with linguini 

    New Smyrna Beach?? Eaten there several times, never had a meatball tho. Thanks

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  • LowflyerLowflyer Posts: 745
    I shoulda read the link first. That place is great, cool atmosphere too.
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  • Lowflyer said:
    We just ate in Napa and had the best meatball I've ever even heard of. TFJ came home and knocked it out pretty well. I'll see if I can talk her into posting it. This thing melted in your mouth. I didn't even know meatballs like this even existed. We ordered another order to go. Her's were a very close replica if not just as good.




    My wife and I were like "I could eat 4 more of those things" and that was after the veal and cannoli. If you can get that recipe that would be GREAT!!! Thanks
    she said yes. She's doing it now and will post it.



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  • LowflyerLowflyer Posts: 745
    Great, thanks. Maybe give it a shot over the weekend.
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  • Girl_on_GrillGirl_on_Grill Posts: 68
    edited July 2013
    This is adapted from Cook’s Illustrated, with a few changes I made to try and duplicate the meatballs we recently had at Redd Wood in Napa Valley. This recipe makes 40 - 2 oz meatballs, but can easily be reduced. I made 1/2 and froze the rest.

    Meatballs
    2 ¼ cup panko breadcrumbs
    1 ½ cups Buttermilk
    3 large eggs, beaten
    1 lb each:  ground sirloin, ground veal, ground spicy Italian sausage
    6 oz Genoa Salami, chopped fine
    3 oz grated parmesan
    3 garlic cloves, minced
    3 Tbsp Italian parsley, chopped fine
    3 Tbsp fresh basil, chopped fine
    Salt & Pepper to taste

    Combine the breadcrumbs and the buttermilk, stir & set aside for a few minutes.
    When the breadcrumb mixture is soft & mushy, combine all ingredients and separate into 2 oz balls. Handle the meat very gently. Like hamburgers, they get really tough if you compress them too much.

    Place the meatballs on a grill rack and roast at 450 degrees until brown (about 30 min).If you don't have the adjustable rig for the Egg, you'll want to make a half batch or do half in the oven. 

    *If you are doing this in the oven, place meatballs on wire racks over foil lined baking sheets & rotate ½ way through cooking*

    In a dutch oven, gently place meatballs in your favorite sauce and braise at 300 degrees for 1 hour.

    I hope this works out for you. I had to try and make these after our last trip. This was my first attempt, but I was very happy with the results.

    CenTex said I should share the sauce recipe, too. Most people already have a favorite, but here's mine:

    Sauce (makes enough for 20 meatballs)
    1 Tbsp Olive Oil
    1 Medium Yellow Onion, Grated
    3 Large Garlic Cloves, Crushed & Chopped
    2 Tbsp Fennel Seed, Crushed and Chopped
    187 ml (3/4 cup) Dry White Wine
    2 28 oz Cans Crushed San Marzano Tomatoes
    7 oz Jar Bionaturae Organic Tomato Paste
    2 Cups Water
    2 Bay Leaves
    2 tsp Sea Salt
    1 tsp Pepper
    1 or 2 Chunks Parmesan Rind
    1/2 Cup Packed Basil Leaves, Chopped

    Directions
    In large dutch oven, heat oil on medium, add onion, garlic & fennel and cook until translucent & lightly roasted, stirring frequently. Do not burn, or garlic will be bitter -  reduce heat if needed (roughly 10 minutes).

    Add wine and reduce until onions are caramelized.

    Add remaining ingredients except basil.

    Bring to a low boil, cover, and place in a 300 degree oven for 1 hour.
    Add basil, remove parmesan rind & serve. Whoever finds the bay leaf must kiss the chef.

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  • nolaeggheadnolaegghead Posts: 13,810
    meatballs.  Cornerstone of every romantic evening.


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • The sauce you made was awesome too. If you don't mind sharing?



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  • LowflyerLowflyer Posts: 745
    Thank you to both of you. Def will get the wife involved and give these a try. Thanks again for posting!!
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  • LowflyerLowflyer Posts: 745
    For anyone interested, the restaurant we went to was in Roswell, Ga. Name of it is Amalfi, south of the square on the right. Small little family owned joint.
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  • DredgerDredger Posts: 229
    Thanks for the share. This sounds fantastic.
    Large BGE
    Greenville, SC
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  • SmokeyPittSmokeyPitt Posts: 6,111
    Thanks for the recipe @girl_on_grill! Will be trying this soon.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • U_tardedU_tarded Posts: 1,254
    edited July 2013
    Gonna have to do me some meatballs up now!
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  • BjorgBjorg Posts: 233
    Trying this tomorrow! Is this enough to feed 5 adults and 2 kids?

    Should I put any wood chips? Nibblemethis seems to say no: http://www.nibblemethis.com/2009/08/wolfgang-pucks-special-spaghetti-and.html


    Quebec - Canada
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  • Bjorg said:
    Trying this tomorrow! Is this enough to feed 5 adults and 2 kids?

    Should I put any wood chips? Nibblemethis seems to say no: http://www.nibblemethis.com/2009/08/wolfgang-pucks-special-spaghetti-and.html


    we did them totally inside so this was not an egg recipe for us. just going to have to play with it and see what you like. 



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  • BjorgBjorg Posts: 233
    edited July 2013
    Yeah my guess is no smoke. I think I need to do x1.5 to feed all these people though, what do you think?

    Unless I do this on a bed of pasta, then I am probably good
    Quebec - Canada
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  • BjorgBjorg Posts: 233
    Also curious why so much water in the sauce if you cover it for an hour? 

    Cant wait to try this tonight. 
    Quebec - Canada
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  • BjorgBjorg Posts: 233
    That recipe was awesome and worth cooking! Thank you for that, 
    Quebec - Canada
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