The Holy Trinity Recipe
Granny’s Meatballs | Calamari Fritti | Short Rib Arancini
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Ingredients
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Granny’s Meatballs
Calamari Fritti
Short Rib Arancini
Method
Granny’s Meatballs
- 1
Prepare bread crumb soak
Place the torn fresh bread in a small bowl and pour the milk over it. Let sit 5 minutes until softened, then squeeze out excess milk gently and set aside (reserve the milk if you want a slightly looser mixture).
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, squeezed bread, grated Parmesan, minced garlic, chopped parsley, dried oregano, egg, salt, and pepper. Use your hands to gently but thoroughly mix until just combined — do not overwork.
- 3
Portion and rest
Form the mixture into 18–20 walnut-sized meatballs (about 1 to 1 1/4 inches). Place them on a tray, cover, and refrigerate for at least 30 minutes to help them hold together.
- 4
Pan-fry meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total, turning gently so they color without breaking. Transfer browned meatballs to a plate lined with paper towel.
- 5
Finish (optional)
If you plan to serve with sauce, simmer the browned meatballs in warmed marinara for 10–15 minutes to finish cooking through. Otherwise, keep warm and serve immediately as an appetizer.
Calamari Fritti
- 6
Prepare calamari
If not already done, slice calamari tubes into 1/2-inch rings and pat all pieces thoroughly dry with paper towels. Moisture will prevent crisping.
- 7
Make batter
In a shallow bowl whisk together the flour, cornstarch, sea salt, and pepper. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold by setting the bowl over a bowl of ice or refrigerating until ready to fry.
- 8
Heat oil
Pour vegetable oil into a deep pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a 1/2 teaspoon of batter — it should sizzle and rise immediately.
- 9
Coat and fry
Working in small batches, toss the dried calamari in the batter to coat, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp, 1 to 2 minutes. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining calamari.
- 10
Short Rib Arancini
- 11
Braise short ribs
Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat and brown short ribs on all sides, about 8 minutes total. Remove ribs and add chopped onion, carrot, and celery to the pot. Sauté until softened, 6–8 minutes, then add the garlic and tomato paste and cook 1 minute. Deglaze with red wine, scraping browned bits, then return short ribs to pot and add beef stock to mostly cover. Bring to a simmer, cover, and transfer to oven to braise 2 to 2 1/2 hours until meat is fall-apart tender.
- 12
Shred filling
Remove short ribs from braising liquid and let cool slightly. Shred the meat with forks, discarding excess fat and any bone. Optionally reduce the braising liquid on the stove until thickened and mix a tablespoon into the shredded meat for concentrated flavor. Season shredded short rib with salt and pepper to taste.
- 13
Prepare rice mixture
In a large bowl combine the cooled cooked Arborio/risotto rice, grated Parmesan, and the large egg. Mix until cohesive. Taste and adjust salt.
- 14
Form arancini
Take about 2 tablespoons of rice mixture in your hand and flatten into a disc. Place about 1 teaspoon of shredded short rib (cooled) and one small cube of mozzarella in the center, then form the rice around the filling into a compact ball about 1 1/4–1 1/2 inches in diameter. Repeat to make about 12 arancini.
- 15
Bread the arancini
Set up a dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Lightly dredge each rice ball in flour, tap off excess, dip in beaten egg, then roll in breadcrumbs to fully coat. Place on a tray and refrigerate 20–30 minutes to firm up (helps prevent bursting when frying).
- 16
Fry arancini
Heat vegetable oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown and heated through, about 3–4 minutes, turning gently for even color. Drain on a rack or paper towels.
- 17
Serve
Serve arancini warm with a spoonful of marinara or reduced braising sauce for dipping.