SKILLET MEATBALLS

Meatballs, Where Did They Come From?

Although the exact birthplace of meatballs is unknown, we do know that contrary to popular belief they were not invented in Italy and they were not sent down from heaven as a gift from the gods. Most likely, meatballs were introduced to the world somewhere near Persia. But take a look at Disney’s Lady and the Tramp and that might be a hard truth to swallow.

You Are What You Eat

Food is a key element in the construction of identity and he depiction of food in the media perpetuates our perceptions and knowledge about food. Because food is such an important aspect of any culture movies, television, print and social media influences the way we perceive cultures and food around the world. Media Meatballs will take a deep look at how food in the media maintain stereotypes and challenges them, how it influences food choices, brings up questions of both femininity and masculinity in the kitchen.

Playing the Role of Meatballs

As for meatballs, they've been a popular go to food in the media for some time. Used in the title for the Mill Murray movie Meatballs, the scrumptious ball of ingredient embodies the quintessential camp meal, which may have contributed to it's homely reputation. Usually a ball of less-than-superior ground meat and other ingredients, meat balls are not often though of a Michelin quality food. They are, however, are a food that evokes memories of grandma’s kitchen like in The Wedding Singer when precious Rosie sends Adam Sander off with a hand full of meatballs.

Meat balls aren't limited to the silver screen. In many cultures they were the food of celebration. Especially in places with a history of meat scarcity. Providing a great foundation for a mouth full of flavor, meatballs can be the vehicle for world flavors.

SKILLET MEATBALLS

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Ingredients:

For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half

For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella* 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional)

Directions:

To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside.

To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter.

Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer (two batches may be necessary if you don’t have enough surface area.) Let cook, turning occasionally, until all sides are browned.

Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.

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