Mama's Meatballs by Maddie
Thursday, September 4, 2008
For the past couple of years, my family and I have been making the worthwhile trek out to Palatine for a meal in an unassuming freestanding building on Rand Rd. Until last Friday, Ristorante Barella, (now located at 100 Hale Street in Wheaton and currently operating under the name Ristorante Caponata) stood across from a used car lot and kiddie corner from a strip club all the while serving some delectable and incredibly authentic Italian food.
The moment you walk in the door you are greeted by the genuine warmth of Chef and owner "Mama" (Nancy Longbardi) and her children. This good heartedness continues to ooze out of every bite of food and every drop of wine served at this family owned and operated establishment.
Now, anyone who knows my parents know that it takes more than just great food to get them out of their North Shore comfort zone, let alone making it west of 294 for dinner. They do have other motives and I can sum it up in two words: Mama's Meatballs - that and the fact we are all in love with Mama's daughter Rosie Migliaccio who is always our server and just about the most adorable person you'll ever meet.
Back to Mama's Meatballs. These traditional Napoli style veal meatballs have a tender and delicate consistency that is almost creamy. Each one is studded with bright green peas and wrapped in paper-thin slices of eggplant. The meatballs are simmered in a perfectly balanced and seemingly simple Pomodoro sauce and served on their own - no pasta necessary.
In a state of panic when I found out my beloved Barella was moving even further away I decided to pay homage to Mama and her meatballs by creating my own version of this light and satisfying dish. Below you will find the recipe for "Maddie's Meatballs". Should you make it to Ristorante Caponata (the name will change back to Barella eventually) there are a few other must have dishes. Our family favorites include the Pasta Foccacia, grilled calamari, Veal Francais and whatever special dishes Mama is offering up that night!
Maddie's Meatballs
2 lbs ground veal
2 large eggs (lightly beaten)
1 cup diced pancetta
1 clove garlic
¼ cup minced shallots
¼ fresh breadcrumbs - panko does not work in this recipe
¼ chive cottage cheese (fresh ricotta if you can get it)
¼ freshly grated pecorino romano
Kosher salt
3 cups chicken stock
3 cups water
In a large bowl mix veal, eggs, pancetta, shallots, garlic, breadcrumbs, cheese (both kinds) and 2 teaspoons of salt. This is best done with your hands. Shape the mixture into about 15 fist size meatballs. In a large saucepan bring water and chicken stock to a boil. Lower heat to a simmer (low heat) and add half of the meatballs. Cook for about ten minutes - or until they are cooked through. Use a slotted spoon to transfer cooked meatballs to a baking sheet and repeat process.
*****I like to serve these on top of a simple salad of roasted vegetables and romaine lettuce, however, they are great on top of spaghetti as well*****Labels: dc crenshaw, fete, fete blog, fete select, madeleine yastrow, mama's meatballs
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