The #wellfedfraser and I went to Italy in 2016. We stayed with a friend (@antoniomackotodisco ) in Monopoli, a small southern Italian fisherman town. It was ahhhhhmazing. The fresssshest seafood I’ve ever had, almost always prepared and eaten raw. Every meal of course served family style, everything dropped on the table in front of you and then it’s on YOU to contain yourself (I had very little self control). In addition to the seafood of our dreams, we had some boommmb meatballs. I took a bite and my brain melted. We reference that in our house often as “the meatball moment”… when you have a bite of food that alters everything you thought you knew about food, and life. Ya, they were THAT good. Hope I can make it back some day to learn the trade secret, until then I’m just here trying to recreate that bite. These are deeeelish and you’ll enjoy them just as we did but, my brain did not melt. My pursuit continues! #yummyAF #feedingthefrasers – Better-than-yo-mommas Meatballs * Olive oil * 2 slices white bread * 1/2 cup whole milk * 1 lb ground beef * 1 large egg * 1 1/2 Tsp Italian seasoning mix * 1/4 cup red wine * 1 (28oz) tomatoes, crushed * 1/4 cup oil packed sun-dried tomatoes, drained + chopped * 1/2 sweet onion * 2 Tsp mince garlic * 4 pickled jalapeno slices * 2 tsp dried basil * 2 tsp dried parsley * 1 tsp dired oregano * 1/2 tsp dried thyme * 1/2 tsp rep pepper flakes * S+P * 8 oz mozzarella, sliced * 1/2 cup provolone, diced * Pasta, fresh basil / oregano for serving — place bread in a small bowl, pour milk to moisten the bread and soak 5-10 mins. Squeeze excess milk and crumble bread into medium bowl. Add ground beef, Italian seasoning and egg, mix well. Roll mixture into 10-12 2Tbsp-sized balls. Place in cast iron skillet. — bake at 450 for 15 mins, should be crips but not completely cooked through. — in medium bowl, combine wine, tomatoes, sun-dried tomatoes, onion, garlic, jalapeño, basil, parsley, oregano, thyme, red pepper and s+p. — Pour sauce over meatballs, cover with aluminum foil and bake 25 mins more until meatballs are cooked through. Remove foil, top with cheese and bake 8-10 mins until cheese is melty and delicious.
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CrossFit champion Mat Fraser is known for eating very well, thanks in part to the culinary skills of his partner Sammy Moniz. But one of the best dishes Fraser has ever eaten are meatballs from a small Italian fishing town called Monopoli.
On her Instagram account @feedingthefrasers, Moniz revealed these meatballs are life-changing. In fact, they were so good, the couple often talks about them as “the meatball moment.”
“I took a bite and my brain melted,” she wrote. “We reference that in our house often as ‘the meatball moment’… when you have a bite of food that alters everything you thought you knew about food, and life. Ya, they were THAT good.”
Of course, even the “Fittest Man on Earth” can’t just travel to Italy every time a meatball craving hits. So Moniz attempted to recreate the recipe at home. Her latest post showed a skillet of meatballs topped with mozzarella and provolone that definitely looked worthy of a meatball moment. They are likely not for the calorie-conscious, but with a name like “Better than your momma’s meatballs,” they’re probably worth the splurge.
Moniz says that while they are pretty damn great, they fell a bit short of her expectations.
“These are deeeelish and you’ll enjoy them just as we did, but my brain did not melt,” she wrote. “My pursuit continues!”
We’re pretty sure these will satisfy anyone’s hankering for Italian food–as long as you haven’t tasted the life-changing meatballs in Monopoli!
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