Beef
Meatballs Emilia-Romagna with Pasta Sheets
Popular on Food52
108 Reviews
lynn P.
February 5, 2018
Oh... my... holy... gawd.
Ohmygawd!!!!!!!!!!
I would make this for the Pope (assuming he eats beef).
Next time I will quadruple the sauce, and what doesn't get slurped up with those most amazing meatballs, I would drink from a teenage boy's sneaker.
Ohmygawd!!!!!!!!!!
I would make this for the Pope (assuming he eats beef).
Next time I will quadruple the sauce, and what doesn't get slurped up with those most amazing meatballs, I would drink from a teenage boy's sneaker.
sevenfaces
August 9, 2014
This was a taste sensation! (Though my meatballs must have been too big because the layered sheet effect was very much a disaster for me.) Texturally, without the chunkiness of any tomatoes, the sauce was something different that I think I liked. Flavour wise, spot on. Preparation was not even as marathon-like as suggested. Yay!
tREX
May 3, 2013
I really loved these meatballs. The sauce was awesome too, however, I did take a bit of liberty to appease my red sauce loving family and added one can of crushed tomatoes before putting it in the oven. It has a lovely depth of flavor and a more traditional look. Next time, I'll follow to the letter, but this is a definite crowd pleaser. Also, I doubled everything for a larger family party w/out any issues.
The F.
January 5, 2013
I have successfully made several of the dishes Thirschfeld has published on Food52 and have been pleased with his recipes, except for this one. I wasn't completely satisfied with the results, thought something was lacking. I followed the directions to a T and completed all my prep before I actually began cooking (this is a must for this recipe to be successful). In the ingredient list it states tomato paste but then in the directions it refers to tomato sauce and I was like what, I didn't buy sauce! So I was confused there, but went ahead and used tomato paste. I think the meatballs could use a little more spice as they are just your basic meatball that uses short rib meat instead of ground chuck. And lastly, I think the biggest problem I had was with the sauce. Where's the tomatoes? The sauce resembled muddy thicken water because of the wine and the beef broth and it didn't look that appealing to the eye. Sorry to be so harsh, but I was excepting more.
thirschfeld
January 5, 2013
Not harsh at all Fiery. I have always maintained and will continue too that food is best tailored to your own likes and wants. That said the sauce is a very traditional Emilia-Romagna ragu as opposed to the typical, albeit delicous, Italian American tomato sauce. It also sounds like you might have needed to reduce the sauce more but anyway, sorry it didn't work for you I have always enjoyed it and simply posted it in hopes others would too.
Dougin
December 8, 2012
A newbie to 52 and this is the first recipe I've made from this site. This was unbelievably amazing!!!!! Worth every minute it took to create one of the best dishes I've ever ate!!!! Thank you so much for this recipe. I look forward to trying your other recipes.
BavarianCook
June 12, 2012
This is amazing! I came home today with good quality ground beef intending to make meatballs and then found this recipe here. So although my meat was different, the remaining ingredients were the same and it was delicious. Mille grazie!
letsfeast
February 7, 2012
Made this last week and it was absolutely delicious! The meatballs were so tender and flavourful and the sauce really rustic .. fantastic.
boulangere
September 30, 2011
We made this in class on Thursday with shortribs, but skipped the meatball step. We served it over handmade pasta sheets - it was the students' first experience with handcutting pasta. To say it was all heavenly doesn't begin to do it justice. It was downright divine.
ellent124
June 5, 2011
Sounds lovely--we always use romano in meatballs--like Grandma did--parm just isn't right. Have you tried that? Do you think the romano is too much with the rich short rib meat? Plan to try when my kids are home on a visit.
bugbitten
April 13, 2011
I drove through Emilia-Romania quite a while (twenty years) ago. Easy to go back: Milano, rent-a-car, Modena, Parma, Bologna, then Ferrara, which has the nicest hotel in the region. For some reason, the best food in Italy is here. Best ham outside of Barcelona. Sante!
mariaraynal
October 12, 2010
I've been meaning to comment on this recipe for months...it sounds utterly heavenly and is on my to-make list.
Victoria C.
October 6, 2010
Microplane makes a grater called medium ribbon grater. It grates in both directions so is excellent when you want to grate onions. I always use it when I make meatballs as I don't want any perceptible pieces in them.
I haven't made this yet, but it's printed out to make over this long Columbus Day Weekend.
I haven't made this yet, but it's printed out to make over this long Columbus Day Weekend.
beckycarpenter
October 5, 2010
A little confused here...first make the meatballs (walnuts) and saute them and then RE-make them (golf balls) and cook them again?
(Forgive my cluelessness - I'm the graphic designer for the site and not really a cook.)
Can't wait for this wonderful-sounding meal!
(Forgive my cluelessness - I'm the graphic designer for the site and not really a cook.)
Can't wait for this wonderful-sounding meal!
thirschfeld
October 5, 2010
yes, LND is correct the walnut size piece is to cook and taste, before you make all of them, so you can see if you want to add more salt or not. When you make all the meatballs you want to make them golfball size. Which in reality, I guess it depends on whether that walnut is a green walnut or a walnut with just the shell. Sorry. You want to cook a small amount and then taste it to see if you need more seasoning. Sorry for the confusion and it is a great question.
dymnyno
August 31, 2010
I made this again yesterday while I was really into my sport cooking mode. ( I was also making lunch for 8.) I made everything and then refrigerated. An hour before dinner I put the sauce in a dutch oven and then the meatballs and left it in a 250 oven until dinner. The braised meatballs in sauce over pasta sheets were fabulous...without running a marathon!
pierino
August 31, 2010
This dish I hope will be remembered as Mr. T's food52 legacy. It is so cool, and so smart, and at the same time true to the source. Another bravo!
thirschfeld
August 31, 2010
pierino thanks, I would take that legacy but I also hope I have a few more in me.
Oui, C.
August 30, 2010
Just checking back into things here after a summer of travel, and happy to see that you haven't lost your touch. This dish looks incredible, Tom....congrats on your win! - S
thirschfeld
August 31, 2010
Thanks Oui, I have been enjoying your blog, I am a big fan of Guiness too, but we have been missing you recipes around here. Hope you had great travels.
Lizthechef
August 29, 2010
too tired to check, but September issue of "BA" features a short rib lasagne that doesn't touch yours - probably way ahead of me.
lapadia
August 26, 2010
Congratulations thirschfeld, have a blast at the "Meatball Madness" Festival...Mangia!
TheWimpyVegetarian
August 25, 2010
I've been out all day and just seeing this now. Major congratulations on another wonderful recipe! Looking forward to seeing and trying many more!
thirschfeld
August 25, 2010
Thanks you everyone for all your very wonderful comments and thanks to all those that voted.
Sagegreen
August 25, 2010
Congrats! The other recipe is really lovely, too. But I fell in love with this one.
AntoniaJames
August 25, 2010
Mr. Hirschfeld, I'm thrilled for you! That prize is so well-deserved. Keep your recipes coming, please! ;o)
Victoria C.
August 21, 2010
I haven't made this yet, but it looks wonderful, and I definitely plan to make it soon.
With regard to the tip on grating the onion and garlic with a Microplane, I have the model that's called the Medium Ribbon Microplane. It's the short, squatty model, not the long one. It works in BOTH directions, and is fabulous for grating onions and garlic. I specifically use it when I make my meatballs because I don't want little pieces of onion perceptible in the dish.
With regard to the tip on grating the onion and garlic with a Microplane, I have the model that's called the Medium Ribbon Microplane. It's the short, squatty model, not the long one. It works in BOTH directions, and is fabulous for grating onions and garlic. I specifically use it when I make my meatballs because I don't want little pieces of onion perceptible in the dish.
pierino
August 21, 2010
First of all I'm voting for this recipe, I really like the clever use of the pasta sheets to mimic lasagne but with polpette instead. Very smart. I do have a quibble in that real butchers are pretty damn hard to find these days---although there is something of a renaissance underway, it's going to take years. All that most Americans can expect is some guy who can work a band saw on primal cuts in the back of the supermarket meat department. Learning to separate and grind meats yourself (especially a cut like short ribs) is a useful skill to have and the tools aren't that expensive. For the pasta sheets, if you are not making them by hand, Rustichella d'Abruzzo is the premier brand imported from Italy.
MrsWheelbarrow
August 20, 2010
I just love this recipe. I've put in an order for short ribs with my favorite farmer - I'm going to make at least a double recipe. This simply must be in the freezer for those snowy days. Delicious! Thanks, Tom!
monkeymom
August 19, 2010
Congrats thirschfeld!!! Your recipes are really inspiring. Hope you make it to meatball madness!
omarston
August 19, 2010
This is really unique. I love your creativity and courage to try new things.
Annelle
August 19, 2010
Can't wait to make this! I can already almost smell/taste it! Thank you for a wonderful recipe!
thirschfeld
August 19, 2010
Thanks dymnyno. I guess I will shut-up about the poison ivy in my lavender and just count myself lucky.
cheese1227
August 19, 2010
Thought this might be standing among the last two! Congrats. I've been lucky enough to get to Bologna a half dozen times and this looks just about right!
TheWimpyVegetarian
August 19, 2010
Congratulations Tom!!!! The use of short ribs in the meatballs is absolutely an inspired idea. I've never been a huge meatball girl, but this recipe would change my mind, I can tell. Really wonderful.
WinnieAb
August 19, 2010
I really can't wait to make these...they look over the top amazing!
thirschfeld
August 19, 2010
Made a third batch of lacto pickles, this time with tarragon, garlic, black peppercorns and a cayenne pepper. Just so you know I have tried, in the past three other recipes, one being Michael Ruhlmans, and yours is the first to really work well. Thanks
WinnieAb
August 19, 2010
You're welcome. My favorites so far this summer have been pickled whole cukes with garlic and habaneros, and I did add a grape leaf. Super spicy and crunchy.
AntoniaJames
August 19, 2010
What an amazing recipe. Mr Hirschfeld, we are so fortunate that you are among us!! Love this. So glad it's a finalist. ;o)
dymnyno
August 19, 2010
Congratulations! This is a slam-dunk winner!! Rattlesnake still happy in my lavender!
thirschfeld
August 19, 2010
Thanks dymnyno. I guess I will shut-up about the poison ivy in my lavender and just count myself lucky.
drbabs
August 19, 2010
Tom, i'm so happy you're a finalist for this recipe--it sounds so good! (from an infrequent meat eater, that's high praise.)
thirschfeld
August 19, 2010
you know drbabs I started this thing I call three nights a week where we as a family don't eat meat for dinner. Just doing it to see if we appreciate meat more instead of expecting it all the time. Guess what, I find that I like eating vegetarian meals a lot more than I thought I would. But when I do eat meat I don't mind going all out.
drbabs
August 19, 2010
That's pretty much what i've been doing. I eat vegetarian every day breakfast and lunch (close to vegan but can't give up milk in my coffee or greek yogurt. Or eggs. Cheese. Who am I kidding? Not vegan.). Veg dinner is easier in the summer when there's so much great produce. When I want meat, I also don't mind going all out since it's relatively infrequent.
TheWimpyVegetarian
August 19, 2010
Add me to your group here. I started going vegetarian for breakfast everyday plus one full day a week several months ago. A couple weeks ago I progressed to vegetarian 2 days a week plus everyday for breakfast. The exploration of quinoa, beans, and tofu has been a lot of fun - and sometimes more successful than other times :-). And I agree with Tom that I really taste the meat and appreciate it more the other days. I don't see myself ever giving up meat entirely; I'd just like a wider variety of protein in my diet and increase my fruits, veggies and whole grains.
Sagegreen
August 18, 2010
Thank you!! You have conducted a symphony of flavors here. I made this for myself tonight for dinner and enjoyed immensely. Too often I cook for folks who can't eat garlic, or olive oil, or gluten, or can't mix dairy with meat, etc., etc. But what a pleasure to savor this! The main improvisations I made were to use 1/2 cup of celeriac in place of the celery and buttermilk in place of whole milk. I rarely cook with red wine, but opened a Cantina Zuccagnini for this. Lovely.
Sagegreen
August 17, 2010
Any other recommendations for the beef if ground short ribs are not handy?
thirschfeld
August 17, 2010
Anything with a high fat content. Baring that ground chuck, or if you have some ground pork add it to the mix too.
marynn
August 16, 2010
Tom, as I finished browning the first batch of these meatballs, I slipped one to my husband who was trying to reinstall a balky cabinet shelf. Instantly he was transformed from a snarling wreck to dumbfounded bliss. He declared this meatball to be the absolute very best he has ever tasted anywhere. Period. I did use fresh breadcrumbs vs. dried and shot in a jab of anchovy paste, but the rest is all you. Many, many thanks.
thirschfeld
August 16, 2010
Thanks and I think the anchovy paste is a good addition and the bread crumbs I am not sure make a difference whether dry or fresh. I am glad you enjoyed them.
thirschfeld
August 13, 2010
1 1/2 tablespoons of double concentrated tomato paste is added with the stock. I noticed I whiffed it this morning. Will edit when allowed.
monkeymom
August 12, 2010
Gorgeous!
monkeymom
August 17, 2010
Hi there...so nice of your to notice and sorry for the delayed response. I've had to cut back on my food52 obsession! Been busy with travel and work, plus my poor dad broke his hip while we were in Hawaii. He's back at home and doing great, thank goodness. Been checking in on all the great stuff though and will be making this meatballs hopefully soon!
Lizthechef
August 12, 2010
Talk about saving the best for last...Love how you raise the bar - my cooking reflects it. Thanks, Tom, and thumbs up!
mrslarkin
August 12, 2010
Tagliatelle alla Bolognese is my favorite pasta dish! This sounds fabulous, thirschfeld. Is the last whole milk 1/2 cup?
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