CARBONE by Assouline, the evocative coffee-table book commemorates a decade of one of New York City’s most celebrated dining destinations. If you’re looking to impress at the dinner table, look no further than Mario Carbone’s legendary meatball recipe. Straight from the kitchen of one of the world’s most celebrated chefs, these rich, flavor-packed Italian-American meatballs have achieved cult status — and for good reason. Whether you’re hosting a dinner party on National Meatball Day on March 9, or simply treating yourself to something special, this recipe is your ticket to bringing a signature piece of CARBONE into your own home.
“For our meatballs, we use sweet Italian sausage instead of ground pork, which provides distinctly Italian-American umami. We also use milk-soaked bread instead of breadcrumbs, which evokes a panada, the centuries-old European technique for making hearty boiled bread to infuse with all sorts of flavors, both savory and sweet. The meatballs are gently fried in olive oil and smothered in tomato sauce, then cooked low and slow to a precise internal temperature, just like a Sunday roast. We insist on mixing the blend by hand, gently folding the ingredients with the same delicacy required to make a soufflé, to achieve the tenderest result.” – Mario Carbone, Co-Founder of Major Food Group
Mario Carbone’s Meatball Recipe
Serves 6
Prep Time: 35 minutes…