Tony’s New Yoik Meatballs

Tony’s New Yoik Meatballs by @baldchefnick

On a trip to New York a few years back, we stayed in a fabulous Hotel Called the Casablanca just off Times Square. Next door was a typical Italian New York eatery where we first had the XXL Tony’s Meatballs. This is my version of the great New Yoik Meatball.

Serves 6

Prep time 40 minutes

Cooking time 50 – 60 minutes (60 to crisp up)



Mince Pork 500g

Mince Beef 500g

One Red Onion (chopped)

3 Garlic Cloves (minced)

Small Bunch Fresh Coriander (chopped)

Tin Chopped Tomatoes

4 Fresh Medium Tomatoes (chopped)

Glass of Red Wine (for cooking!!!!)

2 Beef Stock Cubes

Dessert Spoon of Sugar

3 Teaspoons Cumin

2 Bay Leaves

Salt to Taste

Black Pepper to taste

Mixed Herbs of Your Choice (Sage, Thyme etc)

Splash of Your Choice of Oil (for a light fry to sear meat balls)

3 Tablespoons Breadcrumbs

2 Eggs

1 Chilli (finely chopped)

Cheddar (grated) and Parsley for garnish

Pasta of Your Choice (I use linguine)

The Method:

Mix the mince with herbs, breadcrumbs, eggs, cumin, salt, pepper and eggs. Don’t hold back in taste, add enough herbs and cumin – don’t over salt though. I like to squidge it all up with my hands it’s so satisfying.

Form round large meatballs the size of a large fist and pop in fridge for 30 minutes.

Brown the cold meatballs frying them in a pan moving constantly and searing all over. Don’t worry if they stick a bit, it’s just more flavour for the sauce.

Arrange in a suitable oven proof dish and place in oven 180c fan for 30 mins.

While in the oven make the sauce. In the meatball pan put in a splash of red wine and de glaze, fry the onions and garlic in a little olive oil until translucent and then add fresh tomatoes and chilli until softened.

Crumble stock cubes into the sauce, add the bay leaves and chopped tomatoes and mix in with the coriander.

Add the tin of tomatoes and a tin of water, plus a glass of red wine and the sugar.

Simmer and reduce by 40% until sticky and coats back of spoon.

Take the meatballs out and rest. Reduce oven to 160c.

You can turn the meatballs at this point and pour your sauce over them, entirely coating each one.

Put in oven 35 mins at 160 fan.

Ten minutes before the end of the cook choose your choice of pasta, I use linguine and cook al dente.

Remove your meatballs from the oven turn them in the sauce and add four large tablespoons to your pasta and mix in.

Sprinkle the grated cheddar on the meatballs and if you like a little fresh parsley

Enjoy your Tonys XXL New Yoik Meatballs

@baldchefnick tips n tricks:

Don’t drink all the wine making this delicious dish! Just in case make sure you open a new bottle as don’t want to run out! Don’t panic if your meatballs stick to the pan, it’s all flavour and the time in the fridge stops them falling apart. Your meatball mix should be firm and moist, not wet and sloppy – add more breadcrumbs if necessary. Experiment with flavours and use your favourite herbs. You can turn the meatballs throughout the cooking process. You can make a tiny mini burger fry it in a pan if you want to taste your meatball mix before you cook the main batch.

If your balls are big like mine(!) and like Tony’s, then serve one as a portion but if you end up with small balls then adjust accordingly.

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