Note: During this time, I am trying to post more regularly in the hopes that in my small way, I can help people cope with a crisis. As I usually do – through food. I am trying to fulfill the requests for pantry-focused meals that are wholesome to the mind and the body. Wishing everyone all the very best from NYC!
I spent a few moments this morning counting my cans.
Words I never expected to write; an action I suppose I never expected to take. It was oddly reassuring as I sat on my floor, in a mask, stacking tomatoes with tomatoes and chickpeas with chickpeas. But I have, over the last few weeks, rejoiced in securing a Fresh Direct delivery slot by over-ordering hard-to-get items – particularly canned tomatoes and ground meat. Between being sick and working and the fact that we are currently keeping our canned goods under the couch in front of the TV (I love NY!), I had lost track of what we had. I had turned into a human squirrel – living high up with a stash of uncategorized nonperishables for the foreseeable.
It is a very BASIC meatball. But I’ve always loved basic. Especially when I need food that I feel I can rely on – physically, emotionally, as my support system and my source of joy, which food has always been for me. And speaking of basic, the sauce is just a can of crushed tomatoes in which you cook the meatballs, uncovered, so the meat soaks in and the water evaporates and you get the super-tomatoey burgundy varnish. I added a clove of garlic and a bit of Parmesan rind because I could (I keep the butts of my Parmesans in a baggie in the freezer for just such an occasion).
You could pour these meatballs over pasta, but really my intent, in reducing the sauce, is that you eat these on their own, next to some salad or vegetables or even braised beans, like the recipe below this one. I hope you stay well and eat well. Sending love!
Lazy Pantry Meatballs with Super Tomato Sauce
serves 4-6
INGREDIENTS
1 slice of good bread (I used a rustic whole wheat)
½ cup grated Parmesan, plus more for serving
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1 garlic clove, grated, plus one, smashed and peeled
1 tablespoon milk
1 tablespoon olive oil, plus 2 tablespoons
2 pounds of ground meat (I used a combination of beef and pork, but you could use turkey, chicken, whatever)
1 28-ounce can of crushed tomatoes (if you can’t get crushed, use a stick blender to crush them yourself)
METHOD
Make the meatballs. Blitz the bread in a small food processor, or cut into small cubes and run your knife through until you get rubble. Add to a bowl, alone with ½ cup Parmesan, 2 tablespoons parsley, the grated garlic clove, the milk, and 1 tablespoon of olive oil. Season generously with salt and pepper (this will also season all the meat). Stir to combine thoroughly. Add the meat and use your hands to work the meat and seasonings together until it is just combined. You don’t want to overwork it, or your meatballs will be tough.
Heat a heavy-bottom pan over medium-high heat, and add the remaining 2 tablespoons of olive oil. Use an ice cream scoop to form 12 meatballs. Add them to the pan and sear until golden brown. Flip and sear on the opposite side. Add the remaining garlic clove to the pan, along with the tomatoes. If you have a piece of Parmesan rind, throw it in! Simmer, uncovered, over medium-low heat for 30 minutes, turning the balls in the sauce once. Top with more grated Parmesan and chopped parsley and serve with warm bread.