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BlaakBalls

Published on By: Josh and Brent

 

We recently made a batch of Josh’s Uncle Jim’s meatballs, substituting shredded Beekman 1802 Blaak cheese for parmesan. It was delicious, and we’re sure Uncle Jim wouldn’t mind since he never made any of his delicious recipes the same way twice. Josh credits his Uncle Jim in the forward of The Beekman 1802 Heirloom Cookbook as the person who taught him that cooking can be enjoyed as much for the process as for the result.

Right before Josh went off to college, his mom sat him down with her recipe box and some blank index cards. “Write down all of your favorite recipes,” she said, “so if you miss home, you can make something to remind you of it.” One of the first recipes he transcribed was Uncle Jim’s “Italian Meat Balls,” and we still use that same, stained, recipe card to make them today:

 

This might not be a terribly complex meatball recipe, but it’s the best one we’ve ever tried. The secret, we feel, is the inclusion of bread. Many Italian home cooks will say that bread was used as an “extender” for when meat was too expensive. But we think the bread plays an essential role. It absorbs the juice and fat from the meat that would normally drain off while baking, keeping the finished meatball from drying out and getting tough. The other secret is to not cook the meatballs all the way through. Finish cooking the meatballs in the sauce. That way flavors from the sauce will be absorbed into the meatballs, and juices from the meatballs will be absorbed into the sauce.

 

Uncle Jim’s Italian Meatballs

4 slices white bread, preferable stale, cut into 1/2 cubes
1 lb ground beef (or 1/2 lb pork, 1/2 lb beef)
2 eggs
1/2 cup Romano cheese (or parmesan, or substituted Blaak.)
2 tablespoons dried parsley, or 4 tablespoons chopped fresh parsley
Approx 2 teaspoons garlic salt
1 teaspoon oregano
More plain salt to taste, if necessary
Ground black pepper to taste

Preheat oven to 400F. Combine all ingredients in a large bowl and thoroughly mix with your bare hands. Roll individual meatballs between your palms (approximately 2-3 inches in diameter) and arrange on a baking sheet with a rim. Bake meatballs for approximately 15-20 minutes, or until outsides are thoroughly browned. Transfer desired quantity to simmering sauce and cook at least another half hour until meat is cooked all the way through. (Meatballs may also be frozen for later use.)

 

 

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Comments13

  • farm status
    By: Jennifer Berglund

    So going to try these! I love a good meatball but never knew how to make them, this seems very “fool proof”.

    Reply
  • farm status
    By: Rob & Vinnie Rossi- Meyer

    We make meatballs almost the same way! Wonderful Italian recipe handed down from our nonna’s! All the beat to you guys!. Buona Pasqua!

    Reply
  • farm status
    By: Vicki Mann

    You guys always make me sooooo hungry! I have to say that I received my jar yesterday in the mail from you and can’t wait to use it! I am now inspired to make Uncle Jim’s meatballs not because they look delicious (and they do) but to me the sign of a great recipe is how stained it is!!! Love to you both!

    Reply
  • farm status
    By: sally

    Josh and Brent, I’m going to try your recipe. I have a recipe from my mother in law very similar to this one, using fresh garlic and parmesean cheese, I agree you need the bread in the recipe, it makes the meatball soft! At least thats what my mother in law always said!

    Reply
  • farm status
    By: Jane

    Looks yummy. My mouth is watering and I want a taste!

    Reply
  • farm status
    By: Allen

    I made these this weekend. I’ve never used cubed bread (versus breadcrumbs) in my meatballs. The recipe did provide exceedingly tender and flavorful results. Thanks! I think I’ve found my new go to recipe when I’m in the mood for comfort food and am tired of roasted chicken.

    Reply
  • farm status
    By: BARBARA A CONK

    I was so happy to actually see you both at the Fair in Atlanta last month. You are the “BEST”…. We wish you all the best and hope to see you at the next Fair. Have a wonderful Thanksgiving ! hugs

    Reply
  • farm status
    By: jeda

    Oh my goodness! :) Looks so scrumptious! Also, we love the beautiful history behind this recipe…. Thank you for sharing! P.S. How is the authentic Turkish Ice Cream (shown in the latest episode of The Amazing Race)? :)

    Reply
  • farm status
    By: Christine Coggeshall

    Almost like my Italian Family recipe. We soak the bread in milk-squeeze out the excess milk and then add it to the meatball mixture. The smell of meatballs cooking in “Brooklyn Gravy” is the best smell on a Sunday.

    Reply
  • farm status
    By: Michele

    They look delicious, very close to my own recipe. I agree simmering the meatballs in the sauce adds flavor to the meatballs as well as the sauce. What is the recipe for your sauce, did you also get that from your Uncle Jim. Love the picture of the recipe card.

    Reply
  • farm status
    By: nlforst

    This recipe sounds easy and delicious. Might have to try this one sometime soon.

    Reply