Few foods in the comfort food category are as satisfying as a well-made meatball. A cherished legend in the food industry, Dom DeLuise left us with a classic meatball recipe that has become a legend in and of itself, in addition to his amazing on-screen talent. We’re going to take you on a gastronomic adventure via this post as we reveal the mysteries of Dom DeLuise’s Meatball Recipe. Prepare to cook a supper that honours the cosiness and nostalgia of homemade perfection rather than just providing for basic needs.
Ingredients
- 2 pounds ground chuck
- 1/2 pound ground pork
- 2 cups Italian-flavored bread crumbs
- 4 Eggs
- 1 cup milk
- 1 cup fresh parsley, chopped
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 onion, minced
- 1/2 cup pine nuts (optional)
Also Check: How do you cook frozen precooked meatballs?
Preparation Process
- Set oven temperature to 350 F (175 C). Coat a 9 x 13-inch baking pan with oil and flour.
- Ground chuck, ground pork, bread crumbs, eggs, milk, parmesan cheese, olive oil, garlic, and onion should all be combined in a big bowl. Blend thoroughly.
- If using pine nuts, roast them for about five minutes, or until they are lightly browned, in a dry skillet set over medium heat. Incorporate the roasted pine nuts into the mixture of meatballs.
- Form the mixture of meatballs into 2-inch round balls.
- Meatballs can be baked for 30 minutes at 350 degrees F (175 degrees C) covered in foil on a baking sheet, or they can be gently fried in olive oil until they are nicely browned.
- Cook the meatballs on medium-low heat for one hour after gently tossing them in your own hot spaghetti sauce.
Tips
- For a richer flavor, use buttermilk instead of whole milk.
- To make a streusel topping, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) unsalted butter, cut into small pieces. Sprinkle the streusel topping over the meatballs before baking.
- For a decadent glaze, combine 1 cup powdered sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla extract. Drizzle the glaze over the cooled meatballs.
Enjoy!
Nutrition Information
One serving of Dom Deluise’s Meatballs contains approximately:
- Calories: 350
- Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 90mg
- Sodium: 160mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
Read More: Is meatball good for diet?
Percent Daily Values (%DV)
- Fat: 34%
- Saturated Fat: 65%
- Trans Fat: 5%
- Cholesterol: 30%
- Sodium: 7%
- Carbohydrates: 15%
- Fiber: 8%
- Sugar: 33%
- Protein: 8%
Please note that these are just estimates and may vary depending on the specific ingredients and preparation methods used. If you have any dietary concerns, please consult with a healthcare professional.
I hope you enjoy this recipe! It was just like dom deluise mother’s meatball recipe.
Frequently Asked Questions
Question 1.
How to make meatballs that aren’t tough?
Answer:
Because there will be carryover cooking—the meatballs will continue to cook even after they are removed from the heat source—cooking them until just below the target temperature can help prevent overcooked meatballs from turning out tough and dry.
Question 2.
Why do you put milk in meatballs?
Answer:
To provide moisture, add milk.
Your meatballs will become more moist with a small amount of milk. (Many mistakenly believe that the eggs provide moisture; in reality, their purpose is to bond the cheese, herbs, breadcrumbs, and meat.)
Question 3.
Why are Italian meatballs so big?
Answer:
Italian immigrants were able to improve their meatballs even more as their wages increased. They gradually began adding more meat to their recipes because cost was less of an issue, which resulted in a meatball that was far larger and denser than a typical polpette.
Question 4.
What is the egg for in meatballs?
Answer:
The egg is only necessary in small amounts and should not take away from the flavour or texture of the meat; it serves just to keep the cooked meatball in form. Additionally crucial are filler components like flour or breadcrumbs, which prevent the meatballs from drying out.
Question 5.
Why are my meatballs rubbery?
Answer:
Tightly packed meatballs turn up chewy, rubbery, and tough when cooked. Use this advice: When it comes to shaping the meatballs, gentleness is key. After rubbing your hands with enough oil to prevent the mixture from sticking to them, swiftly and carefully shape the meat into balls of uniform size.
Question 6.
Do more eggs make meatballs soft?
Answer:
Eggs and bread crumbs are required ingredients in most meatball recipes. However, an excess of bread crumbs will make them too loose, and a deficiency will prevent them from sticking together. Eggs can also lead to similar problems: If there are too many eggs, the meatballs will become overly moist.
Question 7.
Should I fry or bake meatballs?
Answer:
Meatballs baked in the oven will have a crunchy outside, while frying will produce a better caramelization. The easiest meatballs to make are baked ones, since you can make a bigger quantity at once and only need to flip them once or twice while they cook.
Question 8.
Can I use milk instead of water in meatballs?
Answer:
Adding milk to your meatballs increases their fat and protein content, making them softer and giving the dish a sweeter taste.
Question 9.
Why do people boil meatballs?
Answer:
In Romania, meatballs are cooked in soup right from the boiling point, enhancing the flavour of the broth and enabling the meatballs to absorb the complex flavours of the soup’s contents. But at first, cooking meatballs in water alone could seem like a less tasty option. What matters, though, is what you do with it after that.
Question 10.
Why are Ikea meatballs famous?
Answer:
The icon’s creation. Although we’ve been serving food at IKEA stores since the 1960s, Swedish chef Severin Sjöstedt developed a delicious, reasonably priced, and simple-to-serve meatball in 1985 that was modelled after the country’s traditional meatball. The IKEA meatball was created after ten months of intensive testing and flavouring.
Conclusion
In conclusion, Dom DeLuise’s Meatball dish is more than simply a dish; it’s a taste legacy that makes chefs throughout happy. You may recreate the enchantment of these meatballs in your own house by following this recipe and adding your own flair. Savour each bite for its warmth, richness, and nostalgic quality. Though Dom DeLuise is no longer with us, his culinary legacy endures in the memories and palates of those who enjoy his exquisite meatball creation.