Executive Chef Jacob Weaver from Juliet Ristorante shares a special dish that they're making for Rat Pack Week in honor of Frank Sinatra's 100th birthday.
Learn more about Juliet here.
The recipe for the meatballs is as follows:
Olive oil 2 Tbls
shallots 3 pieces
whole tomato, can 3 cans (28 oz can), preferably Italian
oregano leaves 1 sprig
sugar 1 Tbls
red wine vinegar 1 Tbls
basil, torn .25 cup
1. Sweat onion and garlic in a stainless steel or glass or until translucent over medium heat, season with salt and pepper.
2. Add whole tomatoes and oregano, turn heat to high and bring to a fast simmer, stirring frequently to prevent burning.
3. Cook at med high heat for 15 minutes to quickly reduce sauce. Add basil, sugar, and vinegar and remove from heat.
4. blend with a stick blender to a slightly chunky consistency.
5. taste for seasoning.
Yield: about 18 meatballs
Veal, ground 1 pound
Pork, ground .5 pound
Bread, stale, crusts removed 1 slice
White Wine 2 oz
Milk 2 oz
Oregano, leaves only, chopped 1 Tbls
Shallot, medium, chopped 1 piece
Garlic, chopped 1 Tbls
Ricotta ¼ cup
Egg Yolk 1 yolk
Parmesan, grated 1.5 Tbls
Pecorino, grated 1.5 Tbls
Salt, kosher .75 Tbls
1. Prepare all ingredients for the meatballs, combine in a mixing bowl and mix until all ingredients are well incorporated.
2. Portion mix into 18 evenly sized balls, beat gently in your hands then roll and place on a tray.
3. Preheat a sauce pot.
4. In small batches sear meatballs until golden on all sides.
5. When all meatballs are seared add them back into the pot with the Pomodoro and cook on low heat for 30 minutes to an hour.