From checklist:
OUTLINE OF CONTENTS
Meatballs, an Introduction.
The Meat. Meatballs start at the farm. Meet the beef producer, and
the beef; the pig farmer and the pork; the chicken farmer and the
chicken, etc; one producer for each protein, to give context to the
type of meat and where it comes from; and discuss sustainability
and organic.
Look at the different meat cuts, the role of fat, the eating
qualities of each cut. Lamb: Flinders Island. Beef: Victorian grass
fed. Pork: Byron Bay. Chicken. Hunter Valley Veal: White Rocks
Wagyu: Blackmore Venison, Duck, Wild boar, Rabbit, Fish, Seafood,
Vegetable.
The Butcher: a meatballer s best friend After the farm comes the
all-important butcher. Here we look at the role of the butcher;
what to look for when you go; the seasoning; how the different
mince/grinds give different textures; keeping a cool temperature;
how to combine different meats for different effects; the role of
cured meats in meatballs, eg mortadella; marrow; the secret
ingredient; shelf life, freezing and reheating.
Tools of the trade The Mincer. Boning knife. Cleaver. Scales.
Chopping board. Pan. Your own hands.
Cooking techniques How to poach, steam, bake, steam/bake, shallow
fry, deep fry, grill, sear/poach, boil. Also BBQ - explain what
grilling does to the protein and why this method would be used for
a particular meat/recipe.
RECIPES Choose a type of meatball and a sauce, then choose a
side.
MEATBALL RECIPES 60 recipes (eg chicken, pistachio, muscatels and
parmesan meatballs)
RELISHES & SAUCES 20 sauces (eg Green pesto salsa verde)
SIDES & SALADS 20 sides (eg Orange and fennel salad with honey
walnuts)
EXTRAS Garnishes: cheese, chilli, oils, different salts, herbs,
zest, nuts for crunch. Also discuss aromatics, the role of
wine.
Balls & All How to put meatballs together in different ways for
different occasions. Sliders. Mini balls. Balls in balls. Meatball
salads. Meatball soups. Vegetarian options. Mixing cuisines (ie
Italian with Japanese / Vietnamese with Mexican). Soft-centred,
crumbed, cold.
Chef s Balls Guest chef recipes from chefs around Australia and the
world, eg Neil Perry
Meatballs of the world. A meatball glossary that will take you
around the globe and back eg frikkadellers, tsukune.
Matteo Bruno is a film and TV producer with several feature films and multiple hours of broadcast television credits to his name, including Stefano's Cooking Paradiso and Ask the Butcher. Matteo's passion for all things food has led him to open three Melbourne-based Meatball & Wine Bars. With good food comes great wines, so Matteo launched Flinders Lane Food & Beverage Company in 2012 to import the finest Italian wines and represent some of Australia's most celebrated wine makers.
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