Who Likes Meatballs? *Raises Hand*
Moist. Flavorful. Meaty. Meatballs.
If you love meat, like me, then you know that making the perfect meatball is really an art form. Too hard and it’s a hockey puck. Too mushy and it’s, well… totally gross. But that perfect meatball is light and fluffy, robustly flavored, and can stand alone without a mountain of pasta to accompany it. Just some nice fresh tomato sauce and you are good to go.
There aren’t many restaurants that can make a meatball better than Estate in Sonoma. Estate is the sister property to the girl and the fig, the Sonoma staple where beautiful French wines and in-house made charcuterie are the norm. With an Italian flair, wood fired pizzas and a historic location, the experience at Estate can’t be beat.
But it really is all about the meatballs.
Bathing in a delicate and fresh tomato sauce, they feature a mix of meats, from prosciutto and pancetta to ground pork and beef. Add in parsley to keep them fresh as summertime and ricotta to keep them as fluffy as clouds and any meatball aficionado would be in heaven.
The best part about these amazing meatballs? I have the recipe.
Try them out at home with your own meat grinder, or ask your local butcher to grind the meats for you. They are easy, fresh, make a ton and can be frozen for use in spaghetti, on pizzas or in soups. Trust me, I made a huge batch and have put them into everything.
Because I really do love my meatballs.
The sad news out of Sonoma is that Estate closed it’s doors at the end of September. Luckily, now you can enjoy a little bit of Estate at home when you make these incredible meatballs.
Estate - Sonoma | Meatballs
- 5 ounces Ground Beef
- 1 Pound Lean Pork
- 1 Ounce Pork Fat
- 2 Ounces Pancetta
- 1 Ounce Prosciutto
- 1/2 C Ricotta
- 2 Eggs
- 1 Tsp Fennel
- 1 Tablespoon Parsley, chopped
- 4 Ounces of Stale White Bread, crust removed
- If you didn't have the meat ground by your local butcher, fit your meat grinder with a 1/4 inch die and add all un-ground meat to the grinder. In order to grind it well, make sure that the meat is VERY cold, if not frozen. Once the meat has been thoroughly ground, add in the beef and set aside.
- In a food processor, pulse the bread until it forms crumbs.
- Add the bread crumbs, eggs, ricotta, fennel and parsley to the ground meats, mixing with your hands until all of the ingredients have been incorporated.
- Either pan fry or braise the meatballs in tomato sauce, then serve and ENJOY!!
Disclosure: On occasion, contributors of The Trend Tribe receive products, compensation and/or services gratis or at discounted rates. This practice does not influence the contributor’s point of view or the outcome of the review. All descriptions are factual and accurately reflect the reviewers experience. The opinions are their own. Photos credits: Estate Restaurant and Creative Commons.