The phone rang while I was away at a conference recently. It was Giuliano. “Lael,” he said, “why is there a box of beef at our door”? Oops…
Social media is a great thing! Through twitter I had met the director of Rocky Mountain Organic Meat, our tweeting each other had led to a phone call where I learned about his mail-order-only grass-fed beef. Rocky Mountain Organics is based near the Big Horn Basin in Wyoming and the company works with the “tribes” to make sure that their cows are certified organic. A certified organic cow is one that has been raised on land that remains in its natural state. In addition, the cattle are tracked from birth to consumption and there is a long list of what the cattle may not eat. Upon learning that this meat is VERY lean, I was a bit skeptical. I like marbling on my meat; I wasn’t sure how I was going to like meat this lean. Rod generously offered to send me some. Hence the phone call from my husband.
We were sent “one of each”. There was some ground meat, some tenderloin, a flank steak and a NY strip. There were even samples of jerky. I had grandiose ideas of a feast, but Giuliano looked at me bemusedly and told me that each cut would just about feed our family of four.
The arrival of the meat coincided with a family gathering. My in laws, Victor and Marcella Hazan were coming over to celebrate Michela’s 7th birthday and Labor Day. We had asked Michela what she wanted to eat in celebration and she had said, “broccoflower pasta and meat”. We were happy to oblige. Giuliano grilled the flank steak and made a tagliata out of the NY strip.
The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terroir. Victor was reminded of a neighbor he had who was from Argentina. Apparently the neighbor had always complained that American meat was too tender, and that a good steak in Argentina, considered the capital of flavorful beef, was something you could sink your teeth into. Victor was confident his neighbor would have enjoyed this meat. Marcella who is soon to be 87 proclaimed that one needed “50 year old teeth” to chew this meat. Indeed, it didn’t just melt away, it had texture and flavor.
A few nights later, Giuliano made meatballs out of the ground meat. Meatballs in Italy are not served “on top of spaghetti”, but as their own dish. In our house, we serve them with rice. Creating meatballs is a great family activity, so our children joined in which also helped to vary the size. They were very flavorful and we all gave them a thumbs up.
In addition to providing the meat for our tasting table, Rocky Mountain Organic Meat generously offered to sponsor our first giveaway. This contest ran from September 27- October 12, 2010 when we had our daughter, Michela, pull out a name. The winner received a 10-pound box of beef from Rocky Mountain Organic Meats. Please read until after the recipe, the post has been updated to announce the winner and gives her views on the meat.
Meatballs with Tomatoes and Peas
@Giuliano Hazan
These tender, delicate meatballs are comfort food at its best. This recipe, with minor variations, has passed from generation to generation in my family. I learned it from my mother, who learned it from her mother, and it is a favorite of our children, who already make it with us.
Preparation time: 35 minutes
Total time from start to finish: one hour
Serves 4 (makes about 20 meatballs)
1 slice plain white bread
2 tablespoons whole milk
1 tablespoon finely chopped yellow onion
1 pound ground beef chuck
1 large egg
1/4 cup freshly grated Parmigiano-Reggiano
Pinch freshly grated nutmeg
Salt
Freshly ground black pepper
1/4 cup fine, dry breadcrumbs
1/4 cup vegetable oil
1 cup canned whole peeled tomatoes with their juice
1 1/4 pounds fresh peas in the pod or 7 ounces frozen peas
1. Cut away the crust from the slice of bread and put the bread and milk in a small bowl.
2. Peel and finely chop the onion. Mash the bread and milk to a pulp with your fingers and put it in a large bowl with the ground meat, onion, egg, Parmigiano-Reggiano, and nutmeg. Season with salt and pepper and thoroughly mix everything together with your hands. Form the mixture into small compact meatballs, about 1 1/2 inches in diameter.
3. Put the breadcrumbs in a small shallow bowl and roll each meatball in it until coated on all sides.
4. Put the oil in a large skillet or sauté pan that will accommodate all the meatballs snugly and place over medium high heat. When the oil is hot carefully slide in about half of the meatballs using a large spoon. Lightly brown them on all sides and set aside. Repeat with the remaining meatballs.
5. Pour off most of the oil from the pan leaving just enough to coat the bottom. Return the pan to medium heat and add the tomatoes, breaking them into small pieces with the spoon. Lightly season the tomatoes with salt then return all of the meatballs to the pan. Adjust the heat so that the tomatoes simmer and cover the pan with the lid slightly askew. Cook for about 10 minutes, turning the meatballs once, after about 5 minutes.
6. If using fresh peas shell them. Add the peas and cook, stirring occasionally, for about 15 minutes if using frozen peas, or 20-25 minutes if using fresh peas, until they are tender. Serve hot with good crusty bread or rice.
Note: These meatballs can be made ahead of time and kept in the refrigerator for 1-2 days or in the freezer for up to 2 months. If reheating over the stove, add a couple of tablespoons of water to prevent them from drying out.
*** YEAH We have a winner! Allison Silver of Sarasota won our FIRST ever giveaway! Thank you to Grassfed organics for making this possible.
OFFICIAL RULES:
This is where we get to put in all of those lovely legal disclaimers. Our intent with this give-a-way is pure enjoyment. Rocky Mountain Meats is responsible for the shipping and product and we assume no liability. We thank them as they are also sponsoring this give-a-way by a donation of the product. We aren’t lawyers and we think it is sad that we need to put in disclaimers; however, it is our intent to conform with all U.S. rules and to only offer the possibility of the product to people who will personally enjoy it. Basically, if something “bad” happens, we are sorry but don’t hold us libel, we enjoyed the product and are trying to give you an opportunity to do so too! If you are out to “get” us, please stop and think of what kind of world you are creating.
No purchase necessary to enter or win. The selected winner will be notified by e-mail. Entrants can enter 2 times per e-mail address per day. Give-a-way is open only to legal residents of the 50 states of the U.S. (and the District of Columbia), and who are 18 years of age at time of entry. Educated Palate and Hazan Enterprises assumes no responsibility for late or misdirected entries due to SPAM, technological, or e-mail filtering issues or for lost prizes. The use of any system, robot, agent, or software to automatically submit entries in connection with this Giveaway is prohibited. Educated Palate’s decisions concerning all matters related to this sweepstakes are final. Odds of winning depend upon the number of entries received. Hazan Enterprises employees and their immediate family members are not eligible to win. No cash substitutions, transfer, or assignment of prizes allowed. Winner must claim prize within 2 weeks after notification or the prize will be forfeited. Prize can only go to a physical address, no PO Boxes. Winner grants to Educated Palate the right to use his/her name and biographical information in advertising and promotion without compensation or permission. We would appreciate a photo of you and your “meat” with which we could update our post. Rocky Mountain Organic Meats will pay for shipping and postage. Any tax, is the sole responsibility of the winner. Winner releases Educated Palate, Rocky Mountain Organic Meats, and Hazan Enterprises from any liability arising out of participation in this Giveaway or the acceptance, use, or misuse of the prize. Void where prohibited by law.
70 comments
Oh how I would love to win 🙂 You’ll be drawing right around my hubby’s and my first wedding anniversary, and what a gift that would be 🙂
I love meatballs! This recipe looks amazing!
I have been a big fan of your mother’s for over 20 years and now I am happy to say, a fan of yours! My marinara sauce is a modification of one of your mom’s and every time I make it or give it to friends, I am always asked, “what restaurant is this from?”. Thank you both, for continuing to inspire. We are a meatball loving household. I am adding this to my repertoire!
Ooh, count me in! 🙂
Wow – that sounds great!
well if anyone is about to have a 1st giveaway what better way than organic meats? perfect. and yes, after learning a bit more about the Italian culture of food (since I married an Italian) I learned too, that meatballs are never served with pasta, but as a dish on their own.
That’s an impressive 7-year old who would request Broccoflower Pasta”! I love that. I also am going to try your Tagliata cooking method. Sounds incredible.
Your meatballs look so good. I am going to try your recipe.
Gorgeous, expansive food writing. Bravo!
I’m hungry! Cheers! Wb
Sounds good!
I feel lucky! How could I not? The prize is MEAT! I think this contest was MADE for me.
Delicious! 🙂 I’d love for a box of meat to show up on my door!
Everything sounds delicious. My 9-year-old son loves meatballs and I can’t wait to try your variation, hopefully with some Rocky Mountain Organic meat!
These are Ian’s favorite meatballs! We will need to try serving them next time with rice.
Boy do these meatballs look amazing. They must be delicious. I would love to win the meat. We love beef and meat, in general, in this house. I could think of billions of things to do with it.
Marcella as MIL must’ve been scary at first. Wow. To cook for Marcella? I would have a heart attack! I am a great cook (ask my son and hubby!) but I would be so nervous I would probably over-cook the risotto OR undercook the poultry or something stupid. Glad I am not in that situation.
Thanks for the giveaway and the recipe. I know what I am doing next time I decide to make meatballs. I also make them as an entree with rice, as my husband doesn’t like them over spaghetti (although I do and so does my son).
Free food, awesome. Also, the beet salad was a hit.
What a lovely Heirloom family recipe. I can imagine being in the kitchen with such Culinary Masters like Marcella & Giuliano. In our house we also serve rice with meatballs. Thank you for the recipe!
Cheers,
Sara
Thank you for all of your wonderful comments! We appreciate them. This recipe really is one of our family favorites. The kids enjoy helping to make the meatballs.
You did say meat right?
I love this company! Lucky you to get some and lucky for the winner too!
I found it informative that organic beef is sometimes less tender but that is a sign of quality–one of our local restaurants has had a difficult time getting people to understand that–perhaps your post will lend credibility. I’m going to mention it next time I see the owner/chef.
Would love to try some proper beef, as opposed to the crap they sell in the supermarket – good on you for affording some lucky person the opportunity 🙂
A great way to spread the word – thanks for doing this!
Yes please!
Had dreams of steak last night. After work today I am off to the market so I can prepare some for dinner.
Hopefully next time my steaks will come to me.
Great story, great recipe too. I have never heard of putting peas in a mixture for meatballs so am anxious to try this.
And want to say hi to Michela. Just cause (pick me, pick me!).
I learned how to make pasta from one of your mother-in-laws cookbooks-delicious! We eat meatballs almost once a week-it would be great to try grassfed beef!
your recipes look so good, I hope to try them!
Would love to try some of your fabulous recipes with real organic beef!
Hi Lael,
I’m a great supporter of grass-fed beef, in fact it’s all our restaurant serves, from a local farm called Grass Run. However, for the Spanish meatballs we serve (Albondigas), we use local bison, which I have often described as tasting “more like beef than beef does.”
We are dedicated grass-fed beef eaters at my house. My family is used to the taste and texture, but we recently had an engagement party for my daughter and her husband-to-be and we served grass-fed NY strip steaks. I was a little concerned that not everyone would enjoy their steak because they are a little “toothsome”. However the flavor was wonderful and every bit was gone after dinner so I am hopeful that everyone enjoyed them as much as I did! Our palates can be educated toward grass-fed beef, just like they were educated toward marbled corn-fed beef in the past! PS – luv the meatball recipe! That’s the first thing I would make if I win the beef! (I serve mine with rice and peas!)
Hi Lael!
This recipe looks great! It’s definitely getting t be meatball weather here! Would love to try Rocky Mountain Meats; w only eat grass fed beef here too. Thx!
Wow, these look amazing… love the story behind both the company and the recipe!
Oy! Can’t believe I’ve been forgetting!
Greatest contest ever!
Just got back form Chili Cookoff. They could have used your beef.
If I had won the beef I would have one a spicy chocolate chili. All the chilis were boring, and one was awful.
What a wonderful giveaway opportunity! Please do enter my name for a chance at winning this fabulous gift.
yummy! bbq beef sounds so good right now 😀
Having Halibut burgers tonight. Kind of wish they were beef burgers.
Bison burgers are good too though. Your next article!
That recipe looks amazing, I love how simply the tomatoes are prepared.
Can’t wait to try making these meatballs!
That’s a delicious recipe, but i’m gonna make the tagliata first!
Wow, those meatballs look amazing. As there was snow on Pikes Peak this morning, I think this is a good weekend to give them a try! Thanks so much.
I love Rocky Mt Organic Meats!! I want to win!
This looks like a really delicious dish. I love trying new recipes with my steaks. LaCense Beef has some great ideas, as well as high quality, delicious, mail order, grass fed beef. Though I work for them, they honestly offer everything you need to make a really great meal. You should check them out.
I’m so glad to have found you through Grains and More. Please enter me into your giveaway. I’d love to win!
I have been “following” grass fed organics for several months. I would love to give grass fed a try, just haven’t sold the hubby yet! But if it’s free to try– how can he deny that one?!?! Thanks for the chance!
Also glad to be introduced to your blog via @grassfedorganics retweet about the giveaway;)
What a cool giveaway! Thank you for offering this. Just saying “10-pound box of beef” is kind of fun. 🙂
Congratulations on your first contest giveaway! It is a great prize.
I have been curious about the taste and texture of grass-fed beef, so reading your post is motivation to give it a whirl. I’ve read that grass-fed beef needs to be cooked for a shorter time than marbled beef, due to the leanness. Did you find that with this recipe?
Thank you so much for sharing your special family traditions. Your wonderful stories make preparing your recipes more fun and inspirational.
Sincerely, Brigette
P.S. I’ve been trying to add my photo to include with my comment, but I cannot figure Gravatar[?] out. I can get my photo uploaded into Gravatar, but I cannot seem to get back to this comment with the photo. :-/
And there it is! My photo. It was not showing up while I was typing my comment. =)
love meatballs in any shape, size, culture…of course, Neopolitan meatballs are the ones most near to my heart…soft soaked bread, eggs, fresh parsley, lots of pecorino, some garlic, olive oil, ground chuck, and when it’s a special day, raisin and pignoli….fried in olive oil..eaten as is, or added to simmering San Marzanos…served with the macaroni, or served as a course on their own…
Thank you for all of your WONDERFUL comments! This is fun. The recipe is one of our family favorites and I hope everyone enjoys it.
I think the essential ingredient for tiny (1 inch around) meatballs is the lemon thyme that I grow between the roses in my garden. The fragrance of the thyme, mixing with the sweet, spiciness of the cooking beef, pork, lamb is perfect, strewn over a plate of freshly made pasta sheets, with brown butter and Tuscan Olive Oil.
Wonderful recipe.You can never go wrong with honest, fresh ingredients and a classic recipe.
And you should make enough so you can have meatball sandwiches the next day with a wonderfully nutty provolone on crusty bread.
I’d love to try the organic beef!
I Love Beef! Thank you for running this contest.
New favorite show on the Food Network is Meat and Potatoes. Only problem is that you start craving steak at 9:30 pm.
I am a huge believer n organic grass fed meat. So much so that if I can’t afford it, well I won’t buy meat. Coming out of college and being on a modest budget deff makes it rare moments that purchase the quality of meat I so strongly desire.///I heart organic grass fed meat
I just woke up and I’m craving beef /to have it at my door would b a relief /I’d cook up some meatballs/ I’d cook up some steak/anything but organic ain’t nothing but fake/I’ll eat it with some friends/cause that’s where happiness begins/just send me some meat/ so I can hurry up and eat
“Spaghetti and Meatballs” is an American dish — like Chile con Carne, and Corned Beef and Cabbage. It would be as American as apple pie, if apple pie was American (it’s English).
As for the contest, count me in!
I wanna win!
Another yummy looking recipe! Thought I would throw my name in the hat!
I would love to try this. It sounds wonderful!
Thank you everyone who participated!
Looking at the picture of your meatballs cooking in the pan reminded me of the advice given by mia nonna when she first taught me the art and science of the Italian meatball. Never crowd your meatballs. Brown in a good olive oil and leave a space between your meatballs when browning and don’t touch them until you see the oil turn a beautiful, burnished golden color. I think you can probably apply that to life as well. Don’t crowd and clutter and take on more than you can comfortably manage. Surround yourself with simple things that promote your well-being. Don’t manipulate too much and in the end turn a beautiful, burnished gold.