INDICA INSTITUTE

Meatballs & Burrata Prep: 30 minutes Cook: 3 hours Servings: 6 Ingredients: * 2L San Marzano tomatoes, crushed by hand or blended * 1 medium onion, roughly chopped * 1 carrot, peeled and roughly chopped * 1 stalk celery, roughly chopped * Large bunch of basil * 500g ground beef * 500g ground pork * 4 thick slices sourdough (about 200g), crusts removed, cubed * 1 cup heavy cream * Fresh grated nutmeg * 1.5 cups panko bread crumbs * 1 cup parmigiano reggiano (about 150g, grated) * 2 eggs * Kosher salt * Ground pepper * Olive oil * 1 large ball of burrata (about 250g) * 1 loaf of Italian bread, warmed Method Step 1: The panade * Cover the sourdough cubes with the cream, grate some nutmeg over top, toss, and set aside to soak until fully softened. Step 2: The sauce * Pulse the onion, carrot, and celery in a food processor to a fine puree. * In a large heavy bottom pot over medium heat, add a few glugs of olive oil and saute the puree for 5 to 7 minutes, until the moisture cooks off and it smells sweet. * Add the tomatoes, bring to a quick boil, then reduce to a simmer. * Add about 1 tsp of salt. Taste as you go and keep it a little under salted, the meatballs bring salt too. * Stir in the basil and let it simmer while you make the meatballs. Step 3: The meatballs * In a large bowl, break apart the beef and pork. Season with a few big pinches of salt, like you would a steak. * Add the eggs, fresh ground pepper, the soaked sourdough (gently squeezed), the panko, and the parmigiano. * Mix by hand until uniformly combined, then roll into golfball sized meatballs. Step 4: Cook the meatballs * Do not fry these. That's insane. * Drop the raw meatballs into the sauce one by one. Bring to a quick boil, then down to a simmer with the lid slightly ajar. * Simmer for about 3 hours. Longer is even better. Step 5: Serve! * Ladle the meatballs and plenty of sauce into a large serving dish. * Place the burrata in the centre and let it melt into the sauce. * Serve with the warm bread. Grab a spoon and dig in. Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #Meatballs #Burrata #GeorgianBay