Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 1 pound (450 g) mezzi ziti (these are shorter than ziti)
- An abundant pound (500 g) stewed rump round
- 2 ounces bone marrow (from a leg bone, not the spine --
- it imparts a satiny texture; if you cannot find it use a bit of lard or prosciutto fat, finely minced)
- 5 ounces (125 g) crumbled bread, crusts removed
- 1/3 cup unsalted butter
- 5 tablespoons freshly grated Parmigiano
- 2 eggs
- The drippings from the stew
Preparation:
...The meat balls are not swimming in tomato sauce, the way many American plates of spaghetti with meatballs are, but rather use the drippings of the stew the recipe also yields as a liquid, and she leaves you to stew the meat as you see fit (with a little tomato sauce, some broth, and a splash of red wine would be nice), as would her recipe. The ingredients above will serve 6:Cook the meat until tender, making certain that the sauce is rich and flavorful. When the meat is fork tender and the sauce has thickened, remove the meat from the pan, scrape off any sauce that may have come with it (return it to the pan), and grind the meat (if you use a blender, be careful not to liquefy it). Moisten the breadcrumbs with a little water, squeeze the excess out, and heat them gently over the fire, stirring, to obtain a smooth elastic cream. Let it cool.
Regrind the meat with the bone marrow and the breadcrumbs, and put the mixture in a bowl. Melt 1/4 cup of the butter and lightly beat the eggs; incorporate them a bit at a time into the meat mixture, together with 2 tablespoons of cheese. Flour your hands and make the meatballs, which should be about the size of a small walnut; as you make them, but them on the bottom of a fairly large, well buttered skillet. Pour sufficient boiling water to cover the meatballs into the skillet, cover it, and keep it over a very low flame, lest the water boil, for about 10 minutes, which will be enough to firm up the meatballs.
Cook the pasta in abundant salted water, and when they are done season them with the half of the drippings from the stew, the remaining butter, and the remaining cheese. Add the meatballs to the dish, together with the rest of the drippings, and serve, with more grated cheese on the side.
Yield: 6 servings macaroni with meat balls.
