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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136855":{"type":"posts","id":"bayareabites_136855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136855","score":null,"sort":[1587147101000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","publishDate":1587147101,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","status":"publish","parent":0,"modified":1587147037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":993},"headData":{"title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce | KQED","description":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","datePublished":"2020-04-17T18:11:41.000Z","dateModified":"2020-04-17T18:10:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136855 https://ww2.kqed.org/bayareabites/?p=136855","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/17/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce/","disqusTitle":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","authors":["5083"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_757","bayareabites_763","bayareabites_15731","bayareabites_2597","bayareabites_16567"],"featImg":"bayareabites_136864","label":"bayareabites"},"bayareabites_114933":{"type":"posts","id":"bayareabites_114933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114933","score":null,"sort":[1485968641000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","publishDate":1485968641,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","status":"publish","parent":0,"modified":1547239181,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1141},"headData":{"title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED","description":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","datePublished":"2017-02-01T17:04:01.000Z","dateModified":"2019-01-11T20:39:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114933 https://ww2.kqed.org/bayareabites/?p=114933","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/","disqusTitle":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","videoEmbed":"https://youtu.be/d6IWI50d7_M","source":"Seasonal Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","path":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","authors":["5015","5014","11350"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_15731","bayareabites_2597","bayareabites_14738","bayareabites_938","bayareabites_3381"],"featImg":"bayareabites_114944","label":"source_bayareabites_114933"},"bayareabites_106624":{"type":"posts","id":"bayareabites_106624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106624","score":null,"sort":[1454716347000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","title":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","publishDate":1454716347,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ","status":"publish","parent":0,"modified":1547239376,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":555},"headData":{"title":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce | KQED","description":"If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","datePublished":"2016-02-05T23:52:27.000Z","dateModified":"2019-01-11T20:42:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106624 http://ww2.kqed.org/bayareabites/?p=106624","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/","disqusTitle":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","path":"/bayareabites/106624/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106624/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","authors":["5015","5014"],"categories":["bayareabites_2998","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_2597","bayareabites_616","bayareabites_14738","bayareabites_3381","bayareabites_16275"],"featImg":"bayareabites_106683","label":"bayareabites"},"bayareabites_76579":{"type":"posts","id":"bayareabites_76579","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76579","score":null,"sort":[1389889360000]},"guestAuthors":[],"slug":"tosca-cafe-the-revamped-north-beach-classic-serves-excellent-italian-fare-for-a-price","title":"Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price","publishDate":1389889360,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.","status":"publish","parent":0,"modified":1389985979,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":872},"headData":{"title":"Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price | KQED","description":"After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price","datePublished":"2014-01-16T16:22:40.000Z","dateModified":"2014-01-17T19:12:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76579 http://blogs.kqed.org/bayareabites/?p=76579","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/16/tosca-cafe-the-revamped-north-beach-classic-serves-excellent-italian-fare-for-a-price/","disqusTitle":"Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price","path":"/bayareabites/76579/tosca-cafe-the-revamped-north-beach-classic-serves-excellent-italian-fare-for-a-price","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76579/tosca-cafe-the-revamped-north-beach-classic-serves-excellent-italian-fare-for-a-price","authors":["5485"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_12929","bayareabites_2597","bayareabites_12928"],"featImg":"bayareabites_76586","label":"bayareabites"},"bayareabites_57370":{"type":"posts","id":"bayareabites_57370","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57370","score":null,"sort":[1361814564000]},"guestAuthors":[],"slug":"horse-meat-found-in-ikeas-meatballs","title":"Horse Meat Found In Ikea's Meatballs","publishDate":1361814564,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57376\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/meatballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/meatballs-290x217.jpg\" alt=\"For many, Swedish meatballs are part of the allure of shopping at Ikea. Photo: Marit & Toomas Hinnosaar/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For many, Swedish meatballs are part of the allure of shopping at Ikea. Photo: Marit & Toomas Hinnosaar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp> Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">The Salt at NPR Food\u003c/a> (2/25/13)\u003c/p>\n\u003cp>Bad news for those whose shopping trips at Ikea are partly motivated by the allure of the store's famous meatballs: The giant Swedish furniture retailer on Monday said it had recalled a batch of frozen meatballs sent to more than a dozen European countries after tests detected traces of horse meat.\u003c/p>\n\u003cp>Food inspectors in the Czech Republic discovered the horse meat DNA last week in 2.2-pound packs of frozen meatballs labeled as beef and pork and sold under the name \u003cem>Kottbullar\u003c/em>.\u003c/p>\n\u003cp>Ikea says it has pulled frozen meatballs from the same batch that were sent to its stores in Czech Republic, Slovakia, Hungary, France, the U.K., Portugal, Italy, the Netherlands, Ireland, Cyprus, Greece, Spain and Belgium, \u003cem>The Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/article/SB10001424127887323384604578325864020138732.html\">reports\u003c/a>. The product was also removed from Ikea stores in Sweden.\u003c/p>\n\u003cp>\"As soon as we received information from the Czech authorities, we stopped sales of that particular production batch,\" Ikea spokeswoman Ylva Magnusson told the \u003cem>Journal\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Our own checks have shown no traces of horse meat. Now we must of course look into this further,\" Ikea said in a \u003ca href=\"http://translate.google.com/translate?act=url&depth=1&hl=en&ie=UTF8&prev=_t&rurl=translate.google.com&sl=auto&tl=en&u=http://www.mynewsdesk.com/se/pressroom/ikea/pressrelease/view/viktig-information-om-test-i-tjeckien-840231\">statement\u003c/a> posted on its website.\u003c/p>\n\u003cp>All the meatballs come from the same supplier, Magnusson \u003ca href=\"http://abcnews.go.com/Business/wireStory/horse-meat-found-danish-pizzas-18580498\">told\u003c/a> The Associated Press, but she says shipments to the U.S. and other countries weren't affected.\u003c/p>\n\u003cp>While Ikea is primarily known for its ready-to-assemble furniture kits, it also does a brisk business selling specialty foods in its retail outlets, which include an in-store restaurant. Food sales brought in $1.72 billion in 2012, according to \u003cem>the Journal\u003c/em>.\u003c/p>\n\u003cp>Ikea is the latest retailer to be swept up in the ever-widening European horse meat scandal. Horse meat has been detected in a wide array of products, from frozen lasagnas to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">burger meat\u003c/a> sold to Burger King's U.K. operations, and in a meat \u003ca href=\"http://www.businessweek.com/ap/2013-02-15/wal-mart-uk-chain-horsemeat-found-in-pasta-sauce\">pasta sauce\u003c/a> sold by Wal-Mart's U.K. supermarket chain, Asda. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Swedish furniture giant has become the latest retailer swept up in Europe's widening horse meat scandal. The affected meatballs have been pulled from stores in more than a dozen countries.","status":"publish","parent":0,"modified":1361815077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":353},"headData":{"title":"Horse Meat Found In Ikea's Meatballs | KQED","description":"The Swedish furniture giant has become the latest retailer swept up in Europe's widening horse meat scandal. The affected meatballs have been pulled from stores in more than a dozen countries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Horse Meat Found In Ikea's Meatballs","datePublished":"2013-02-25T17:49:24.000Z","dateModified":"2013-02-25T17:57:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57370 http://blogs.kqed.org/bayareabites/?p=57370","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/25/horse-meat-found-in-ikeas-meatballs/","disqusTitle":"Horse Meat Found In Ikea's Meatballs","nprByline":"Maria Godoy","nprStoryId":"172869585","nprApiLink":"http://api.npr.org/query?id=172869585&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs?ft=3&f=172869585","nprRetrievedStory":"1","nprPubDate":"Mon, 25 Feb 2013 11:36:00 -0500","nprStoryDate":"Mon, 25 Feb 2013 09:59:00 -0500","nprLastModifiedDate":"Mon, 25 Feb 2013 11:36:58 -0500","path":"/bayareabites/57370/horse-meat-found-in-ikeas-meatballs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57376\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/meatballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/meatballs-290x217.jpg\" alt=\"For many, Swedish meatballs are part of the allure of shopping at Ikea. Photo: Marit & Toomas Hinnosaar/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For many, Swedish meatballs are part of the allure of shopping at Ikea. Photo: Marit & Toomas Hinnosaar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp> Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">The Salt at NPR Food\u003c/a> (2/25/13)\u003c/p>\n\u003cp>Bad news for those whose shopping trips at Ikea are partly motivated by the allure of the store's famous meatballs: The giant Swedish furniture retailer on Monday said it had recalled a batch of frozen meatballs sent to more than a dozen European countries after tests detected traces of horse meat.\u003c/p>\n\u003cp>Food inspectors in the Czech Republic discovered the horse meat DNA last week in 2.2-pound packs of frozen meatballs labeled as beef and pork and sold under the name \u003cem>Kottbullar\u003c/em>.\u003c/p>\n\u003cp>Ikea says it has pulled frozen meatballs from the same batch that were sent to its stores in Czech Republic, Slovakia, Hungary, France, the U.K., Portugal, Italy, the Netherlands, Ireland, Cyprus, Greece, Spain and Belgium, \u003cem>The Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/article/SB10001424127887323384604578325864020138732.html\">reports\u003c/a>. The product was also removed from Ikea stores in Sweden.\u003c/p>\n\u003cp>\"As soon as we received information from the Czech authorities, we stopped sales of that particular production batch,\" Ikea spokeswoman Ylva Magnusson told the \u003cem>Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Our own checks have shown no traces of horse meat. Now we must of course look into this further,\" Ikea said in a \u003ca href=\"http://translate.google.com/translate?act=url&depth=1&hl=en&ie=UTF8&prev=_t&rurl=translate.google.com&sl=auto&tl=en&u=http://www.mynewsdesk.com/se/pressroom/ikea/pressrelease/view/viktig-information-om-test-i-tjeckien-840231\">statement\u003c/a> posted on its website.\u003c/p>\n\u003cp>All the meatballs come from the same supplier, Magnusson \u003ca href=\"http://abcnews.go.com/Business/wireStory/horse-meat-found-danish-pizzas-18580498\">told\u003c/a> The Associated Press, but she says shipments to the U.S. and other countries weren't affected.\u003c/p>\n\u003cp>While Ikea is primarily known for its ready-to-assemble furniture kits, it also does a brisk business selling specialty foods in its retail outlets, which include an in-store restaurant. Food sales brought in $1.72 billion in 2012, according to \u003cem>the Journal\u003c/em>.\u003c/p>\n\u003cp>Ikea is the latest retailer to be swept up in the ever-widening European horse meat scandal. Horse meat has been detected in a wide array of products, from frozen lasagnas to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">burger meat\u003c/a> sold to Burger King's U.K. operations, and in a meat \u003ca href=\"http://www.businessweek.com/ap/2013-02-15/wal-mart-uk-chain-horsemeat-found-in-pasta-sauce\">pasta sauce\u003c/a> sold by Wal-Mart's U.K. supermarket chain, Asda. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57370/horse-meat-found-in-ikeas-meatballs","authors":["byline_bayareabites_57370"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_9103","bayareabites_11259","bayareabites_11127","bayareabites_11258","bayareabites_2597","bayareabites_10921","bayareabites_11141"],"featImg":"bayareabites_57371","label":"bayareabites"},"bayareabites_42415":{"type":"posts","id":"bayareabites_42415","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42415","score":null,"sort":[1336294190000]},"guestAuthors":[],"slug":"interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors","title":"Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors","publishDate":1336294190,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.","status":"publish","parent":0,"modified":1552420584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1536},"headData":{"title":"Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors | KQED","description":"Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors","datePublished":"2012-05-06T08:49:50.000Z","dateModified":"2019-03-12T19:56:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42415 http://blogs.kqed.org/bayareabites/?p=42415","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/06/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors/","disqusTitle":"Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors","path":"/bayareabites/42415/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42415/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_2695","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_103","bayareabites_10373","bayareabites_2597","bayareabites_2434","bayareabites_14738"],"featImg":"bayareabites_42826","label":"bayareabites"},"bayareabites_26025":{"type":"posts","id":"bayareabites_26025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26025","score":null,"sort":[1302460308000]},"guestAuthors":[],"slug":"tuscan-meatballs-recipe","title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","publishDate":1302460308,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","status":"publish","parent":0,"modified":1302460308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":678},"headData":{"title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe | KQED","description":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","datePublished":"2011-04-10T18:31:48.000Z","dateModified":"2011-04-10T18:31:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26025 http://blogs.kqed.org/bayareabites/?p=26025","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/10/tuscan-meatballs-recipe/","disqusTitle":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","path":"/bayareabites/26025/tuscan-meatballs-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26025/tuscan-meatballs-recipe","authors":["5120"],"categories":["bayareabites_752","bayareabites_12","bayareabites_61"],"tags":["bayareabites_620","bayareabites_9177","bayareabites_9178","bayareabites_2597","bayareabites_14738","bayareabites_14743","bayareabites_9180"],"featImg":"bayareabites_26033","label":"bayareabites"},"bayareabites_15985":{"type":"posts","id":"bayareabites_15985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15985","score":null,"sort":[1282748441000]},"guestAuthors":[],"slug":"spaghetti-and-meatballs","title":"Spaghetti and Meatballs","publishDate":1282748441,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\" alt=\"Spaghetti and Meatballs\" title=\"Spaghetti and Meatballs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15990\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti and Meatballs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spaghetti and Meatballs.\u003c/strong> Doesn't that sound good? Simple. Classic. Comforting. Makes me want to curl up on the couch with a big steaming bowl, a bottle of wine and some old movies. It's the little things in life. \u003c/p>\n\u003cp>The inspiration for this comfort meal came from this recipe a friend sent me from \u003cstrong>Smitten Kitchen\u003c/strong>: \u003ca href=\"http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/\">Tomato Sauce with Butter and Onion\u003c/a> (from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">\u003cem>Essentials of Italian Cooking\u003c/em>\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\" alt=\"tomatoes, butter, and onion\" title=\"tomatoes, butter, and onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15986\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes, butter, and onion\u003c/em> \u003c/p>\n\u003cp>She positively raved about how good this tomato sauce is. And stupid easy. Literally, just three ingredients: \u003cstrong>canned tomatoes\u003c/strong>, \u003cstrong>onion\u003c/strong>, and \u003cstrong>butter\u003c/strong>. You don't even need to chop the onion. Simply peel it and cut it in half. In it goes with the tomatoes and the secret ingredient to all things delicious (butter), and let it simmer. The result is really something phenomenal. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\" alt=\"Tomato Sauce with Butter and Onion \" title=\"Tomato Sauce with Butter and Onion \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15988\">\u003c/a>\u003cbr>\n\u003cem>Tomato Sauce with Butter and Onion\u003c/em>\u003c/p>\n\u003cp>I tweaked the recipe slightly by adding a spoonful of sugar (I always add a little sugar to my tomato sauce, it helps balance out the acidity). I also added an extra can of whole peeled tomatoes. The original recipe didn't make enough sauce to satisfy my saucy craving, and was a little too rich with the tomato:butter ratio. \u003c/p>\n\u003cp>A note on the canned tomatoes. If you can find San Marzano tomatoes, they are the best quality, but you do pay a lot more for them. I went budget on this and went for three 14.5 ounce cans of grocery store brand whole peeled tomatoes. The sauce turned out delicious. With that much butter how could it not be delicious? \u003c/p>\n\u003cp>The \u003cstrong>butter\u003c/strong> is the secret weapon here. It adds such a luxurious, full flavor to the sauce, and brings out the best in the tomato and onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\" alt=\"Makings of some mean meatballs\" title=\"Makings of some mean meatballs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15987\">\u003c/a>\u003cbr>\n\u003cem>Makings of some mean meatballs\u003c/em>\u003c/p>\n\u003cp>With a solid sauce done, easy peasy, I turned my attention to \u003cstrong>meatballs\u003c/strong>.\u003c/p>\n\u003cp>I adapted a straightforward, traditional recipe from an episode of Bobby Flay's \u003cem>Throwdown\u003c/em>. \"\u003cem>Grandma Maronis Meatballs 100 Year Old Recipe\u003c/em>\" consisted of the classic mix of ground chuck, bread crumbs, eggs, milk, cheese, onion, garlic, and herbs. \u003c/p>\n\u003cp>Three key changes I made:\u003cbr>\n1)\t\u003cstrong>Caramelize the onions\u003c/strong> before adding them to the mix. I do this when I make hamburgers too. By developing the sugars in the onion, you end up with a much greater depth of flavor.\u003cbr>\n2)\t\u003cstrong>Brown the meatballs\u003c/strong> in a pan before sticking them in the oven. Browned meat = More flavor. Plus, you get that nice crispy sear on the outside.\u003cbr>\n3)\tAdd a few spoonfuls of \u003cstrong>Concord grape jelly\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\" alt=\"Secret Ingredient: Concord Grape Jelly\" title=\"Secret Ingredient: Concord Grape Jelly\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15991\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredient: Concord Grape Jelly\u003c/em>\u003c/p>\n\u003cp>That's right, the secret to awesome meatballs is \u003cstrong>Grape Jelly\u003c/strong>. \u003cem>Shhhh\u003c/em>, don't tell anyone.\u003c/p>\n\u003cp>I picked up this family secret from Dom, a friend from school who studied abroad with me in Bologna. His grandma swears by this. Grazie mille, Nonna Musacchio, you are brilliant. You would never guess that grape jelly is in the recipe, but it adds a little sweet sumpthin' sumpthin' that just works. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\" alt=\"Meatball Mania\" title=\"Meatball Mania\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15989\">\u003c/a>\u003cbr>\n\u003cem>Meatball Mania\u003c/em>\u003c/p>\n\u003cp>Sauce, check. Meatballs, check. Now who has an old copy of \u003cem>The Godfather\u003c/em> I can borrow?\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce with Butter and Onion\u003c/strong>\u003cbr>\n\u003cem>Adapted from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">Essentials of Italian Cooking\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (makes enough sauce to coat a pound of spaghetti)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n43.5 ounces canned whole peeled tomatoes *\u003cbr>\n5 tablespoons unsalted butter\u003cbr>\n1 medium-sized yellow onion, peeled and halved\u003cbr>\n1 tablespoon sugar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPut the tomatoes, onion, butter, and sugar in a heavy saucepan over medium heat.\u003cbr>\n2.\tBring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.\u003cbr>\n3.\tRemove from heat, discard the onion, and salt to taste (you might find, as I did, that your tomatoes came salted and that you don't need to add more) and keep warm while you prepare your pasta.\u003c/p>\n\u003cp>* If you can find San Marzano tomatoes, they are the best, but I made this with sauce with grocery-store brand canned tomatoes and it still came out delicious.\u003c/p>\n\u003cp>\u003cstrong>Nonna Knows Best: 100 Year Old Meatball Recipe\u003c/strong>\u003cbr>\nAdapted from \"\u003ca href=\"http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html\">Grandma Maronis Meatballs 100 Year Old Recipe\u003c/a>,\" courtesy of Mike Maroni \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 10 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground chuck\u003cbr>\n½ cup dried bread crumbs\u003cbr>\n4 large eggs\u003cbr>\n4 ounces whole milk\u003cbr>\n¾ cup grated Parmigiano\u003cbr>\n½ large yellow onion, diced\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n2 tablespoons Concord grape jelly\u003cbr>\n¼ cup finely chopped fresh Italian flat parsley\u003cbr>\n¼ cup finely chopped fresh basil\u003cbr>\n1 tablespoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.\u003cbr>\n2.\tCaramelize the diced onion.\u003cbr>\n3.\tMix all the ingredients thoroughly in large bowl. If the mixture seems a little loose add more bread crumbs.\u003cbr>\n4.\tRoll meatballs loosely about the size of a golf ball and place on baking sheet. Brown the meatballs in a frying pan until they have a nice golden crust.\u003cbr>\n5.\tPlace the meatballs back on the baking sheet and bake in the preheated oven for approximately 25 to 30 minutes. \u003c/p>\n\n","blocks":[],"excerpt":"Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather. ","status":"publish","parent":0,"modified":1281974640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":878},"headData":{"title":"Spaghetti and Meatballs | KQED","description":"Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spaghetti and Meatballs","datePublished":"2010-08-25T15:00:41.000Z","dateModified":"2010-08-16T16:04:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15985 http://blogs.kqed.org/bayareabites/?p=15985","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/25/spaghetti-and-meatballs/","disqusTitle":"Spaghetti and Meatballs","path":"/bayareabites/15985/spaghetti-and-meatballs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\" alt=\"Spaghetti and Meatballs\" title=\"Spaghetti and Meatballs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15990\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti and Meatballs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spaghetti and Meatballs.\u003c/strong> Doesn't that sound good? Simple. Classic. Comforting. Makes me want to curl up on the couch with a big steaming bowl, a bottle of wine and some old movies. It's the little things in life. \u003c/p>\n\u003cp>The inspiration for this comfort meal came from this recipe a friend sent me from \u003cstrong>Smitten Kitchen\u003c/strong>: \u003ca href=\"http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/\">Tomato Sauce with Butter and Onion\u003c/a> (from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">\u003cem>Essentials of Italian Cooking\u003c/em>\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\" alt=\"tomatoes, butter, and onion\" title=\"tomatoes, butter, and onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15986\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes, butter, and onion\u003c/em> \u003c/p>\n\u003cp>She positively raved about how good this tomato sauce is. And stupid easy. Literally, just three ingredients: \u003cstrong>canned tomatoes\u003c/strong>, \u003cstrong>onion\u003c/strong>, and \u003cstrong>butter\u003c/strong>. You don't even need to chop the onion. Simply peel it and cut it in half. In it goes with the tomatoes and the secret ingredient to all things delicious (butter), and let it simmer. The result is really something phenomenal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\" alt=\"Tomato Sauce with Butter and Onion \" title=\"Tomato Sauce with Butter and Onion \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15988\">\u003c/a>\u003cbr>\n\u003cem>Tomato Sauce with Butter and Onion\u003c/em>\u003c/p>\n\u003cp>I tweaked the recipe slightly by adding a spoonful of sugar (I always add a little sugar to my tomato sauce, it helps balance out the acidity). I also added an extra can of whole peeled tomatoes. The original recipe didn't make enough sauce to satisfy my saucy craving, and was a little too rich with the tomato:butter ratio. \u003c/p>\n\u003cp>A note on the canned tomatoes. If you can find San Marzano tomatoes, they are the best quality, but you do pay a lot more for them. I went budget on this and went for three 14.5 ounce cans of grocery store brand whole peeled tomatoes. The sauce turned out delicious. With that much butter how could it not be delicious? \u003c/p>\n\u003cp>The \u003cstrong>butter\u003c/strong> is the secret weapon here. It adds such a luxurious, full flavor to the sauce, and brings out the best in the tomato and onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\" alt=\"Makings of some mean meatballs\" title=\"Makings of some mean meatballs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15987\">\u003c/a>\u003cbr>\n\u003cem>Makings of some mean meatballs\u003c/em>\u003c/p>\n\u003cp>With a solid sauce done, easy peasy, I turned my attention to \u003cstrong>meatballs\u003c/strong>.\u003c/p>\n\u003cp>I adapted a straightforward, traditional recipe from an episode of Bobby Flay's \u003cem>Throwdown\u003c/em>. \"\u003cem>Grandma Maronis Meatballs 100 Year Old Recipe\u003c/em>\" consisted of the classic mix of ground chuck, bread crumbs, eggs, milk, cheese, onion, garlic, and herbs. \u003c/p>\n\u003cp>Three key changes I made:\u003cbr>\n1)\t\u003cstrong>Caramelize the onions\u003c/strong> before adding them to the mix. I do this when I make hamburgers too. By developing the sugars in the onion, you end up with a much greater depth of flavor.\u003cbr>\n2)\t\u003cstrong>Brown the meatballs\u003c/strong> in a pan before sticking them in the oven. Browned meat = More flavor. Plus, you get that nice crispy sear on the outside.\u003cbr>\n3)\tAdd a few spoonfuls of \u003cstrong>Concord grape jelly\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\" alt=\"Secret Ingredient: Concord Grape Jelly\" title=\"Secret Ingredient: Concord Grape Jelly\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15991\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredient: Concord Grape Jelly\u003c/em>\u003c/p>\n\u003cp>That's right, the secret to awesome meatballs is \u003cstrong>Grape Jelly\u003c/strong>. \u003cem>Shhhh\u003c/em>, don't tell anyone.\u003c/p>\n\u003cp>I picked up this family secret from Dom, a friend from school who studied abroad with me in Bologna. His grandma swears by this. Grazie mille, Nonna Musacchio, you are brilliant. You would never guess that grape jelly is in the recipe, but it adds a little sweet sumpthin' sumpthin' that just works. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\" alt=\"Meatball Mania\" title=\"Meatball Mania\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15989\">\u003c/a>\u003cbr>\n\u003cem>Meatball Mania\u003c/em>\u003c/p>\n\u003cp>Sauce, check. Meatballs, check. Now who has an old copy of \u003cem>The Godfather\u003c/em> I can borrow?\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce with Butter and Onion\u003c/strong>\u003cbr>\n\u003cem>Adapted from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">Essentials of Italian Cooking\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (makes enough sauce to coat a pound of spaghetti)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n43.5 ounces canned whole peeled tomatoes *\u003cbr>\n5 tablespoons unsalted butter\u003cbr>\n1 medium-sized yellow onion, peeled and halved\u003cbr>\n1 tablespoon sugar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPut the tomatoes, onion, butter, and sugar in a heavy saucepan over medium heat.\u003cbr>\n2.\tBring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.\u003cbr>\n3.\tRemove from heat, discard the onion, and salt to taste (you might find, as I did, that your tomatoes came salted and that you don't need to add more) and keep warm while you prepare your pasta.\u003c/p>\n\u003cp>* If you can find San Marzano tomatoes, they are the best, but I made this with sauce with grocery-store brand canned tomatoes and it still came out delicious.\u003c/p>\n\u003cp>\u003cstrong>Nonna Knows Best: 100 Year Old Meatball Recipe\u003c/strong>\u003cbr>\nAdapted from \"\u003ca href=\"http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html\">Grandma Maronis Meatballs 100 Year Old Recipe\u003c/a>,\" courtesy of Mike Maroni \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 10 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground chuck\u003cbr>\n½ cup dried bread crumbs\u003cbr>\n4 large eggs\u003cbr>\n4 ounces whole milk\u003cbr>\n¾ cup grated Parmigiano\u003cbr>\n½ large yellow onion, diced\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n2 tablespoons Concord grape jelly\u003cbr>\n¼ cup finely chopped fresh Italian flat parsley\u003cbr>\n¼ cup finely chopped fresh basil\u003cbr>\n1 tablespoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.\u003cbr>\n2.\tCaramelize the diced onion.\u003cbr>\n3.\tMix all the ingredients thoroughly in large bowl. If the mixture seems a little loose add more bread crumbs.\u003cbr>\n4.\tRoll meatballs loosely about the size of a golf ball and place on baking sheet. Brown the meatballs in a frying pan until they have a nice golden crust.\u003cbr>\n5.\tPlace the meatballs back on the baking sheet and bake in the preheated oven for approximately 25 to 30 minutes. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15985/spaghetti-and-meatballs","authors":["5037"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_725","bayareabites_2597","bayareabites_1280","bayareabites_455"],"label":"bayareabites"},"bayareabites_6010":{"type":"posts","id":"bayareabites_6010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6010","score":null,"sort":[1250525518000]},"guestAuthors":[],"slug":"foodie-movie-cloudy-with-a-chance-of-meatballs","title":"Foodie Movie: Cloudy with a Chance of Meatballs ","publishDate":1250525518,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"\u003ci>Cloudy with a Chance of Meatballs\u003c/i> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.","status":"publish","parent":0,"modified":1250525778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":441},"headData":{"title":"Foodie Movie: Cloudy with a Chance of Meatballs | KQED","description":"Cloudy with a Chance of Meatballs -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next Ratatouille for mini foodies and their parents.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Foodie Movie: Cloudy with a Chance of Meatballs ","datePublished":"2009-08-17T16:11:58.000Z","dateModified":"2009-08-17T16:16:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6010 http://blogs.kqed.org/bayareabites/?p=6010","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/17/foodie-movie-cloudy-with-a-chance-of-meatballs/","disqusTitle":"Foodie Movie: Cloudy with a Chance of Meatballs ","path":"/bayareabites/6010/foodie-movie-cloudy-with-a-chance-of-meatballs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6010/foodie-movie-cloudy-with-a-chance-of-meatballs","authors":["5010"],"categories":["bayareabites_1246","bayareabites_12","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_2598","bayareabites_1224","bayareabites_2597","bayareabites_1223"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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