The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Meatballs

Tue Oct 29, 2013

Meatball Parmesan Hero

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Meatball Parm

My day job has me commuting up to the Bronx Monday through Friday, where my office's close proximity to Arthur Ave finds me awash in great Italian cured meat sandwiches, pastas, and pizza to stuff me silly at lunch. For those not familiar with the area, Arthur Ave is boastingly known as "The Real Little Italy," and pretty rightfully so. While the few blocks that comprise Little Italy in Manhattan are a bona fide tourist trap, up in the Bronx, "The Ave" is lined with shops where you can find homemade sopressata hanging from the ceiling, fresh mozzarella that you can watch being pulled as you order, and cannolis only filled on demand—all done with a sense of tradition and without a drop of pretension. So it's kind of dumbfounding why so many chicken, eggplant, or meatball parmesan heroes up there fail miserably.

Too often these shops fry up the main ingredient and let it sit in a sea of tomato sauce, topped with mozzarella, nestled in a steam table all day. By the time its piled into a roll and served, any trace of crunch from the breadcrumb coating has vanished and the entire thing is a mushy, unappealing mess. There's one place that gets it right though.

Tucked into the back corner of the Arthur Avenue market is Cafe al Mercato, where each ingredient is kept separate, only assemble on order, combined in the right balance between sauce, cheese, meat, and bread. Then the entire thing is heated in the oven. This creates a sandwich with awesome flavor and texture—a parm hero that, while not the best in the world, is incredibly satisfying. Knowing that right procedure to a successful parm, I took to the task of making a great one at home—on the grill (of course).

Read more and get recipe >>

Tue Jan 29, 2013

Barbecue Meatballs

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Happy Meatday to Me!

So we've come to SuperBowl weekend. Usually I care about this mainly for the excuse to cook as much bad-for-you party food as possible, although last year I found myself oddly engaged with football through the postseason. I'm back to my old ways though, with food more top of mind than the game, which has given me time to consider how to make a good thing even better—barbecue meatballs. Sure a package of frozen meatballs thrown in a CrockPot with a bottle of barbecue sauce is satisfying, but how much better can it get if done from scratch and on the grill?

More and recipe after the jump >>

Thu Jun 28, 2012

Italian-Style Meatballs with Pecorino and Parmesan

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Italian Meatballs

Meat-a-thon 3 was a cornucopia of Italian goodies. Of them all, I got the most compliments on the meatballs that were grilled and then simmered in the Sunday gravy. It's no surprise these stood out, they were the only thing I had made before, already having a recipe worked into the most delicious little bundles of meat they can be. The secret here...a little cheese goes a long way.

More and recipe after the jump >>

Wed Jan 11, 2012

Bifteki

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Bifteki

I really love getting comments/notes/emails from you all with kind words about this here blog—I can check analytics all I want, but there's nothing like hearing from someone who actually tried and liked a recipe. Last month I got one of these such notes from a fan on Facebook, who newly discovered the Meatwave and promptly went for the keftedes. So this one is for Laura, because if you liked those Greek meatballs, you bound to love this bifteki—basically large keftedes with the added bonus of being stuffed with feta.

More and recipe after the jump >>

Tue Aug 9, 2011

Keftedes

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Meativersary

Whew, with all those veggies at Virginia is for Meat Lovers, it's best that I get this blog back on track with some hardcore meat, and what's more meaty than meatballs? Pure, uninhibited meat, that's what I'm about right now, and these Greek meatballs deliver on that plus a whole lot more with the excellent and unique flavor of the herbs that define these little balls of goodness.

More and recipe after the jump >>