Anthony's Coal Fired Pizza Meatball
Anthony's Coal Fired Pizza Meatball
Anthony's meatballs are hand-crafted orbs of beefy, porky perfection, simmered low and slow in a luscious Italian plum tomato sauce.
Listen up, food lovers! I've got a story to tell ya, one that'll have your taste buds doing backflips and your cravings hitting the roof. It all started with a fateful trip to Anthony's Coal Fired Pizza, where I encountered a meatball so mind-blowingly good, it left me utterly obsessed. From that moment on, I knew I had to unlock the secrets behind these spheres of flavor and bring them into my own kitchen.
Now, let me set the scene for you. Anthony's is no ordinary pizza joint – it's a place where traditions run deep, and authenticity is the name of the game. Their meatballs are the stuff of legend, handcrafted from a recipe passed down through generations, slowly simmered in a sauce made from plum tomatoes hand-picked during tasting trips to Italy. Just let that sink in for a moment.
But here's the catch – the recipe is a closely guarded family secret, locked away tighter than Fort Knox. So, what's a determined home cook to do? Well, my friends, I rolled up my sleeves and got to work, determined to crack the code and recreate these meatballs in all their glory.
After countless hours of research, experimentation, and taste-testing (hey, someone's gotta do the dirty work!), I've finally nailed down a recipe that comes pretty darn close to the real deal. And let me tell ya, it's a labor of love that's worth every minute.
First things first, we're talking about a harmonious blend of ground beef and pork, infused with the aromatic notes of fresh parsley, garlic, and a hint of nutmeg. These babies are then lovingly formed by hand, and gently seared to create that irresistible crust that seals in all the juicy goodness.
But the real magic happens when these meatballs take a leisurely dip in a simmering bath of plum tomatoes, onions, and herbs. It's like a spa day for your taste buds, as the meatballs soak up every ounce of those rich, tangy flavors.
Now, I won't lie to you – this recipe isn't a quick fix. It's a commitment, a journey, a testament to the art of slow cooking. But trust me, the payoff is worth every second of anticipation.
So, grab your apron, channel your inner Italian nonna, and let's get cooking! Just a friendly disclaimer: this recipe may cause uncontrollable cravings, spontaneous happy dances, and the overwhelming desire to share your culinary masterpiece with anyone within a five-mile radius. You've been warned!
Get ready to experience meatball nirvana, folks. This is the real deal, the crème de la crème of meatball magnificence. Buon appetito!
Italian-Style Meatballs (Inspired by Anthony's Recipe)
prep time with cook time.
Serves 6 and contains approximately 400 calories.
Italian-American / Main Dish
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 lb ground pork
- 2 large eggs
- 1 cup breadcrumbs (preferably fresh)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Olive oil for frying
For the Sauce:
- 2 (28oz) cans Italian plum tomatoes
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Directions
- In a large bowl, mix together the beef, pork, eggs, breadcrumbs, Parmesan, parsley, garlic, salt, pepper and nutmeg until well combined.
- Form mixture into 2-inch meatballs.
- In a skillet, heat olive oil over medium-high heat. Fry meatballs in batches until browned on all sides. Drain on paper towel-lined plate.
- For sauce, puree tomatoes in a blender. In a saucepan, sauté onion and garlic in olive oil until translucent.
- Add pureed tomatoes, oregano, salt and pepper. Simmer for 20 minutes.
- Add browned meatballs to the sauce and simmer for 30-40 more minutes until meatballs are cooked through.
This aims to recreate homemade, slow-cooked meatballs in an authentic Italian plum tomato sauce. The use of beef and pork, fresh breadcrumbs, Parmesan, herbs and light spices tries to capture traditional Italian-American flavors. And the extended simmering time allows the meatballs to soak up the sauce flavors.
Of course, without their exact recipe it's impossible to replicate Anthony's meatballs perfectly. But this, hopefully comes close to representing their homestyle, carefully prepared nature.
Rated 5.0 by 9 reviewers.
Recipe Tags: Anthony's Coal Fired Pizza Meatball, Anthony's Coal Fired Pizza Meatball Recipe
Published by: Dish Dupes
Anthony's Coal Fired Pizza Meatball Recipe FAQ
What cut of beef is best for making these meatballs? For the most tender, flavorful meatballs, use an 80/20 blend of ground beef chuck. The 20% fat content keeps the meatballs moist and juicy.
Can I use all beef instead of a beef and pork blend? While you can use all beef, the combination of beef and pork gives the meatballs an authentic Italian flavor profile. The pork adds richness and helps create a tender texture.
How can I get really fresh, flavorful breadcrumbs? Make your own breadcrumbs by pulsing day-old Italian or French bread in a food processor. Avoid using dried packaged breadcrumbs which can make the meatballs dry.
What's the secret to getting that amazing crust on the meatballs? Fry the meatballs in batches in a little olive oil over medium-high heat, turning frequently until browned all over. This searing process creates a delicious outer crust.
Can I bake the meatballs instead of frying? While baking is possible, frying gives you that authentic crispy exterior texture. For baking, arrange on a rimmed baking sheet and bake at 400°F for 20-25 minutes.
Why do the meatballs need such a long simmer time? Slow simmering for 30-40 minutes allows the meatballs to absorb all the rich flavors of the tomato sauce and cook gently all the way through.
What type of tomatoes should I use for the sauce? Use imported Italian plum or San Marzano tomatoes for the most authentic flavor. These varieties have an intense tomato taste perfect for the sauce.
How can I get that fresh, bright tomato flavor? Puree canned whole plum tomatoes with their juice instead of using crushed or diced tomatoes. This gives you a fresher tasting sauce.
Should I simmer the sauce before adding the meatballs? Yes, simmering the sauce for 20 minutes before adding the meatballs allows the flavors to concentrate and blend.
What should I serve these amazing meatballs with? Toss them with your favorite pasta like spaghetti or linguine. Serve over creamy polenta or with crusty Italian bread to soak up the sauce.
