Bonus: Stanzione 87’s Italian meatball recipe

Franco and Ashley Stanzione of Stanzione 87 in Brickell shared their meatball recipe with Indulge. Photograph by Felipe Cuevas.

Stanzione 87 chef-owner Franco Stanzione taught us how to make fresh mozzarella. As an added bonus, he shared this version of his Brickell pizzeria’s Italian meatball recipe. 

Recipe: Stanzione 87’s Famous Meatballs

Makes about 24 two-ounce meatballs

Ingredients

5 cups San Marzano tomatoes

2 teaspoons ground black pepper, divided

2 large prosciutto ends

2 1/2 shallots, minced, divided

6 garlic cloves, minced, divided

3/4 cup day-old crustless bread

1/4 cup whole milk

1 cup pecorino romano

1/2 cup fresh parsley

2 eggs

2 to 3 teaspoons red pepper flakes

1 1/5 teaspoons kosher salt

2 pounds ground beef

4 ounces pancetta, finely chopped

All-purpose flour, for dusting

  1. Bring tomatoes to simmer in a Dutch oven, then add 1 teaspoon black pepper, prosciutto, 1/2 shallot and 1 garlic clove.
  2. In a large bowl, combine bread crumbs and milk and let soak for 5 minutes. In a separate bowl, add remaining shallot, black pepper and garlic, plus cheese, parsley, eggs, red pepper and salt. Stir to combine, then add ground beef and pancetta, and mix again.
  3. Squeeze any excess milk out of the breadcrumbs, then add breadcrumbs to meat mixture. Divide mixture into 2-ounce portions and roll into meatballs. Place in a bowl with flour, then shake off excess flour and refrigerate for an hour.
  4. Add a few teaspoons of olive oil to a heated frying pan and lightly brown meatballs, about 2-3 minutes. Transfer meatballs to Dutch oven with sauce, cover and place in a 350-degree oven for about an hour. Serve.

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