Cooking Chef Fabio Viviani's meatballs with Bialetti Cookware

For the home chef, some dishes are easier to master than others. Meatballs can be a simple dish that can be difficult to perfect. The downfall to this dish can be dry, flavorless meatballs. While some home cooks might have a perfect family tried and true recipe, Chef Fabio Viviani, spokesperson for Bialetti Cookware, has shared his meatball and sauce recipe.

Cristine Struble

This recipe is fairly simple for the home chef to replicate. With good ingredients and a little patience, the family will be enjoying a delicious Italian meal at home. While the recipes and ingredients are key, the right cookware is equally important. Since meatballs need space to cook properly, the Bialetti Aeternum Signature Deep Saute pan is perfect choice.
The Bialetti Aeternum Signature Deep Saute pan is a ceramic nonstick pan that cleans as easily as it cooks. The pristine white surface allows the colors of the food to be clearly seen while cooking. With heavy gauge aluminum, the pan offers superior heat distribution. From stove-top to oven, the pan offers good versatility for the home chef.
With the new pan at the ready, it is time to make Chef Fabio's recipe. Below is his signature meatballs recipe. It's time to gran the Bialetti Aeternum pan and get cooking.
Meatballs

• 2 lbs. Ground Beef (80/20)
• 8 oz. Whole Milk Ricotta Cheese
• 2 cup Parmigiano-Reggiano Cheese, grated
• 16 oz. Panko Bread Crumbs
• 2 Eggs
• 4 Cloves Garlic, minced
• 4 Shallots, minced
• 2 Tbsp Olive Oil
• Salt and Pepper

Place all ingredients (except olive oil) in large bowl. Mix thoroughly by hand until completely combined and the mixture is uniformly firm. Coat you hands in olive oil, and form into golf ball size rounds. Drop the meatballs into the heated tomato sauce and add enough water to allow the sauce to reduce and simmer. Have lid available if needed to speed cooking.
Tomato Sauce

• 12 Cloves Garlic
• 16 Tbsp. Extra-Virgin Olive Oil
• 2 28 oz. Can of Whole Plum Tomatoes (packed only in tomato juice)
• Salt and Pepper

Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.
Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.