ground veal

Swedish Meatballs

onion

butter

veal

allspice

salt

ginger

cloves

nutmeg

white pepper

bread crumbs

beef stock

eggs

Butter

beef stock, bouillon

flour

Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.

Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.

Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.

In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.

Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.

Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

Meatloaf

extra-virgin olive oil,

yellow onion, finely chopped (about 2 cups)

garlic cloves, minced (about 2 tablespoons)

tomato paste

(1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces

milk

coarsely chopped fresh flat-leaf or curly parsley

black pepper

thyme

chuck beef

pork

ketchup

Worcestershire sauce

Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.

In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.

Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

Featured in my cookbook, “Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women” (Harper Design, 2019), this polpette recipe comes from my grandmother’s Calabrian kitchen. The sugo di pomodoro, or tomato sauce, delivers complex flavor, serving as the poaching liquid for the delicate meatballs and as an essential ingredient in the meatballs themselves, adding both flavor and juiciness. Lightened further with milk and Italian bread crumbs, the meatballs are incredibly tender, bursting at the touch of your fork. The recipe yields a crowd-serving portion, perfect for Sunday dinner, but also freezes beautifully. Though the sauce may be tossed with your favorite pasta, this dish is the ideal version of a traditional platter of meatballs, covered in sauce and garnished with cheese and basil.

Calabrian Meatballs

basil leaves

olive oil

garlic cloves,

red-pepper flakes (optional)

(28-ounce) cans crushed tomatoes (8 cups)

kosher salt (such as Diamond Crystal)

beef (preferably 15-percent fat)

Pecorino Romano cheese,

tomato sauce (reserved

eggs,

parsley leaves (optional)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using), in a small saucepan over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set aside.

In a large pot, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Remove ½ cup of the sauce for the meatballs, setting aside to cool. 

Partially cover the pot and simmer the sauce, undisturbed, while you prepare the meatballs.

In a large bowl, hand mix all the meatball ingredients (including the reserved ½ cup sauce) until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately ¼-cup portions and roll them into balls between your palms. (They should each be about 2 ¼-inches wide.) Place each meatball on a baking sheet and repeat with the remaining mixture, making about 16 meatballs.

Once all the meatballs have been rolled, carefully drop them into the simmering sauce. If the pot seems too full, shimmy the pot back and forth gently to make more room to simmer the meatballs in an even layer. Do not stir, as the meatballs will break apart.

Cover the pot partially with a lid and gently simmer the meatballs in the sauce for 1 hour (or up to 2 hours) until they are firm and cooked through. Carefully remove the meatballs to a plate, adding spoonfuls of sauce, or transfer the meatballs and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated Pecorino.

Meat Pies (Tourtières)

onions, chopped

garlic,

lbs (1.4 kg) ground pork

lbs (1.4 kg) ground veal

potatoes,

chicken broth

(180 ml) breadcrumbs

(2.5 ml) ground nutmeg

(2.5 ml) cinnamon

Salt and pepper

rolled-out shortcrust pastry, homemade

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In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. 

With the rack in the lowest position, preheat the oven to 190 °C (375 °F). 

Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

J’ai plutôt tendance à mettre la chapelure lorsque tout est cuit et hors du feu. J’en fait généralement 2 pâtés et j’aoute 2 cuisses de canard confites à l’appareil.

Combien de temps de cuisson si les tourtières ont été congelées sans être cuites?

Il est indiqué 1h50 de cuisson au début de la recette mais en fait c’est 50 minutes.

Meilleur tourtières! Cette recette est devenue un Classic dans mes repas de Noël. Toute la famille les adorent.

Mon dou a refaire trop bonnes avec la recette de pâte c’est excellent - pas
Grasses et délicieuses - j’ai juste hâte d’en refaire ! J’ai pris les viandes porc /bœuf et veau-  4 cuites et 2 direct au congélateur- merci Ricardo de partager tes
Bonnes recettes

Doit-on réchauffer la viande avant de la repartir dans l’abaisse?

Excellente recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Excellent recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Nous avons remplacé le veau par de l’orignal.
Excellente recette, facile à faire!
Merci

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive. It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share). But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States. Made from a mixture of meats and stuffed with spinach, herbs, cheese and mortadella, this moist, savory version is almost like a pâté or terrine, but easier to execute. It is delectable hot or cold. Learn how to assemble the polpettone with this step-by-step tutorial. You can find more of our meatloaf recipes here.

Polpettone With Spinach and Provolone

bread,

heavy cream

beef

cayenne

rosemary

sage

parsley

Parmesan,

eggs, lightly beaten,

mortadella

bread

NYT Cooking

https://static01.nyt.com/images/2015/02/18/dining/18KITCHEN5/18KITCHEN5-superJumbo.jpg

https://static01.nyt.com/images/2015/02/18/dining/18KITCHEN5/18KITCHEN5-facebookJumbo.jpg

Put bread cubes in a small bowl, cover with cream and set aside to soak until softened, about 10 minutes.

Put beef, pork and veal in a mixing bowl. Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley. Add Parmesan and, using hands, knead seasoning into meat. Combine soaked bread (and any remaining cream) with beaten eggs, then pour mixture over seasoned meat and knead until well combined.

Heat oven to 350 degrees. Line a 12-by-18-inch baking sheet with parchment or foil. Press ground meat mixture evenly over parchment to make a flat rectangle slightly smaller than the baking sheet. Top with slices of mortadella. Scatter cooked spinach evenly over mortadella. Break provolone slices into rough pieces and distribute over surface. Finish with hard-cooked egg chopped into chunks.

Using parchment to help, roll the meat into a long cylinder with filling on the inside. With the long side facing you, first lift parchment and use it to roll meat to the center, pressing down to keep it in place. Then lift parchment on the opposite long side, bringing meat just past the center to overlap itself slightly. Pinch the “seam” of the meat together to keep filling in place. Sprinkle with half the dry crumbs. You will now have a cylinder approximately 15 inches long. Twist ends of parchment to firm the mixture, then transfer to a deep-sided baking dish or roasting pan, and place it seam-side down. Carefully remove and discard parchment. With hands, press firmly to form cylinder into a long loaf with rounded ends. Dust top and sides with remaining bread crumbs. (The polpettone may be prepared to this point several hours, or up to 24 hours, in advance; keep refrigerated and bring to room temperature before baking.)

Bake for 40 to 45 minutes, until internal temperature is 140 degrees. Let rest for 10 minutes and cut into 1-inch-thick slices and serve. (Alternatively, cool to room temperature and refrigerate for up to 3 days. If serving cold, cut thinner slices.)

Made this last night following the recipe exactly. Delicious and novel. Had to cook the polpettone 10 minutes longer than directed. Next time I would add more seasoning, including salt. It's big and didn't fit in my fancier baking dish, so I used my largest Pyrex dish. It didn't release a lot of liquid, so maybe a baking sheet would have been fine, then I could have transferred it to a serving dish after it rested.

Made it again for a dinner party, the full recipe. Made it the night before up to baking.  The next day, left it on counter to come to room temp for about an hour, rubbed it with olive oil so panko would stick. It looked mammoth, but took about an hour to cook. Meat thermometer helpful. 

 Guests raved. 

I know leftovers will make great bahn mi sandwiches. Great recipe.

Wow! My husband and I took this on together and got it prepped in about 45 minutes. Maybe we are slow. But it turned out perfectly, cooking at 360 for about 50 minutes. Beautiful!

We made half the recipe and used gluten free bread cubes (3/4 cup), double the sage (by accident), and panko bread crumbs on the outside. I would not change a thing.  Surprised that meatloaf could be this good with no garlic or onion. 

Beautiful presentation and tasted even better.

Me too! Always hated meatloaf, then I tried this and loved it. Now I make it with ground turkey and change the filling to spinach, mushroom, tomato, onion and cheese (sometimes provolone, sometimes pecorino). It's delicious.

Made this as directed. It was amazing. I hate meatloaf. My spouse thought I was nuts to make it after all her attempts to make me like meatloaf. But this dish takes meatloaf to another level.

Also use less salt, other than that very tasty

We were underwhelmed. Not a lot of flavor. The cream gave the meat a strange consistency. To be fair, I usually make an Italian style meatloaf loaded with garlic and herbs so expectations may have been at play. Looked great and the process was easier than anticipated.

Serve w cherry tomatoes & cuke “relish” (z Greek salad base)

I've had this recipe in my file since 2015 and I finally decided to try it!  It was fabulous! I used less spinach 10 oz., and prosciutto di Parma, large grated the provolone cheese, added 1 cup toasted pine nuts to the recipe before rolling the loaf.  Very good recipe!

I'm curious about the recommendation to cook to 140 degrees.  If using turkey (which I plan to do) wouldn't it be wise to follow published food safety guidelines and cook to 165F?  Or am I missing something?

I’ve made this twice & I’ll sorta make it again. But the work & ensuring you have the ingredients for the filling seems too great for the payoff. I used turkey instead of veal, & a lot more parsley, but leave out the fillings, follow the directions, and it’s a delicious meatloaf.

Excellent recipe and delicious results! I didn’t have veal or turkey, so I used 2 lbs ground beef & 1 lb ground pork - it came out great. This is a great meal for a crowd, is so tasty and looks very impressive.

Awesome! Served with hot pickled beets and mozzarella salad. It did indeed take longer to cook than stated. The reviewer who suggested flat meat, stuffing on top, the meat on top was right on.

Substituted bacon. Enough calories to feed a small country but OMG so good.

A nice change from traditional meatloaf. Makes for a hearty (and heavy) meal.

The best "meatloaf" ever! And not hard at all to put together; just 15 minutes of wilting (chard leaves) and boiling (egg, in chard leaf water) and stirring up (everything else, with dried herbs because spring in far north means nothing fresh). Used extra sharp cheddar instead of provolone because that's what I had. Absolutely delicious and, yes, company-worthy.

This is a great recipe, but there is an error in the ingredient list, as posted.
It asks for 3 ounces of Parmesan cheese and also refers to this quantity as "about 1/2 cup". 3 ounces of Parmesan cheese is certainly NOT 1/2 cup (it is more like 1 1/4 cup), so if you are going to weigh the cheese, as I did, you will end up incorporating way too much cheese in your ingredients. Disregard the weight of the Parmesan cheese on the list and simply just go with 1/2 cup.

This is so good -- and freezes so well -- that I have decided to make it again. This time, for the filling, I'm using broccoli rabe and mushrooms sauteed with garlic, mixed with cubes of roasted kabocha squash. One change I'd make to the original recipe? Slice the mortadella/prosciutto into strips, rather than using whole slices. The loaf will then slice more easily and neatly, and will be easier to eat, without a big ole' piece of mortadella dangling off your fork.

Easy & impressive-looking, and delicious.  Agree it's a great rustic party dish, and leftovers are great.  I formed it the night before I baked it & just did the bread crumbs at the last minute so they wouldn't get soggy.  It's definitely a rich dish but I wouldn't substitute milk for the cream; it gives the meat a wonderful texture.

I have to admit, I changed up the filling here -- not a fan of spinach, I used the eggplant-and-tomato filling from Mark Bittman's recipe for polpettone, also on this site -- but the "shell," the meat surrounding the filling, was all according to this recipe, and boy howdy is it good. Easily the tastiest meatloaf I've ever made or eaten. And rolling it was much less difficult than I had expected, even though I had no help. Will def be making this again, playing with fillings.

Used pecorino instead of provolone: interesting texture! Great dish to start the new year with friends.

This was delicious and really quite easy to put together.  The breadcrumb coating was a crispy, crunchy textural treat to the soft meat and surprise filling.  A good rustic party dish.

This was delicious and so pretty! Made sure to have all ingredients ready. Certainly, I held my breath during the rolling, but that went well with the help of my plastic bread scraper to nudge it over. I was able to use all the filling. Using flavorful cheese & mortadella is key. I amped up the herbs too. Thanks!

Believe it or not... I made a vegetarian (not vegan) version of this and it was fantastic! Substituted Lightlife ground beef, Gardein Sweet and Sour Porkless Bites (without the sauce), and Gardein Turk'y Cutlets chopped up for the meats. For the mortadella/prosciutto, I used diced Sweet Earth Benevolent Bacon. Since all these products are already cooked, I set the temp at 375 and it was out of the oven in about 25 minutes (broiled the top for a couple minutes. Will definitely make this again!

There is too much filling making it difficult to roll. The final loaf was not pretty although it was tasty.

Out of this world. One of the best recipes on NYT Cooking. 

I didn't have mortadella, so I used SPAM (I know; that's all I got), used only dried herbs, and subbed the bread for chopped mini bagels (again, that's all I got). Rolling the whole thing wasn't that difficult. I took the dish out of the oven when the temp reached 145 degrees F (about 40 minutes in).

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