When Pizzeria Mozza opened 5 years ago, I started a little tradition I like to call “crack night.” One order of Mozza meatballs + one Pizza Bianca + one Caramel Copetta = Rosie in a foodie coma. It also meant raw food and two hours of running for the next five days, but, hey, it was sooooo worth it.
Crack night happens a little less frequently now that I’m on the westside, but the cravings strike just as often. We’ve been making our version of the Pizza Bianca at home for a while now, but I had no idea where to start with the meatballs. What were they even MADE out of, I wondered.
Baby cows and piglets, apparently. No wonder they’re so delicious.
Josh’s mom gave me the Mozza cookbook for Hanukkah (how’d she know?!?!), and I’ve had these meatballs on my to-do list ever since. I followed the recipe exactly as written and they came out succulent and perfect, almost as good as in the restaurant (I’m sure they leave out some secret ingredient like stem cells or newborn baby tears).
I recommend making an extra batch of the passata sauce to serve on the side as the sauce they bake in comes out a little too soupy for serving. Serve with buttered-and-toasted semolina (if you can find it), or sliced sourdough baguette. Crack!
The L.A. Times published the meatball recipe online and it’s basically the same as in the book. One exception – they say to use 1 quart tomato sauce, but it’s actually better to use the homemade passata sauce recipe in the Mozza cookbook.