Meatballs from Buvette: The Pleasure of Good Food by Jody Williams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on February 14, 2017

    Freezing: You can make the meatballs up to the point of rolling in flour - put the sheet pan in the freezer til hard then transfer to a freezing bag. Cook from frozen state. Fantastic.

  • DKennedy on February 14, 2017

    Part two of two:Fourth, I halved the amount of currants used (& subbed dried cherries, minced). Really any dried tart berry would work, such as cran, cherry or currant. I also coarsely chopped the pine nuts. In terms of changing the order of steps: (1) Grind up the bread in food processor, set aside, in same bowl, chop up parm needed for recipe and to top dish, set aside, in same bowl, coarsely chop pine nuts, set aside. Chop up mortadella. Set aside. Chop up onions and garlic in food processor, stopping before it gets to fine. Set aside. (2) In medium brown pine nuts, set aside. To same pan, saute aromatics, set aside. Use that pan to brown meatballs when they are ready. Proceed with the other steps of the recipe as instructed. Makes 36 meatballs with these modifications. Brown in a mixture of olive, canola and avocado oils.

  • DKennedy on February 14, 2017

    Part one of two: Made these for a second time with some tweaks. First of all, the tomato sauce comes together in a snap and really you need to double the recipe. Secondly, the meatballs require a lot of mis en plas advance prep that would make putting these together much less of a production if done ahead of time or in a different order. Thirdly, the first time we made these, we used fresh bread from Lodge bakery that Susan put thru a food mill. She also milled the mortadella. This time I chopped the mortadella by hand and used GF sliced bread as my fresh bread cumb mix. It made quite a difference in the consistency of the meatballs. The first batch was very wet (and very tasty) and my batch was very dry, and really too much filler to meat (IMO) so I doubled the veal, pork and beef. This fixed things perfectly so from now on, double all the meat except for the mortadella if I am using GF breadcrumbs.

  • DKennedy on January 29, 2017

    We made these as part of our 3rd Cook the Book menu. Susan bought the mortadella needed for this recipe from A Cut Above, and then ground it fresh right before assembling the meat mixture. The accompanying tomato sauce (p. 269) and the meatballs come together easily. In my opinion, this was the showstopper of the evening. The mortadella, pine nuts and currants make for a delicious but unidentifiable taste profile. I can't wait to eat the leftovers. Our meatballs were very soft so falling apart was a concern, but I think a few minutes in the fridge should firm them up.

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