Tag Archives: meatballs

Ida’s Restaurant, North End, Boston

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Ida’s is one of the best kept secrets in the North End. Closed in July and open only three evenings on the weekends for dinner, Ida’s is truly a special clandestine spot. We have dined at Ida’s only under a handful of times and each time we leave satisfied and vowing to return sooner.

Ida’s is right before Marco and Modern Pastry down an alleyway.One can not miss the neon sign, but there usually is a red convertible, to help you know this is the right alley.

Our friend has been a long time visitor, since childhood and knows the family by first name. The restaurant is truly a family owned and operated institution. Grandma Bruno makes the meatballs everyday and every Bruno family member works in the kitchen or buses the table in the tiny restaurant. Since the restaurant is so small, reservations via phone are recommended. The restaurant is always busy with locals.

Ida’s offers pitchers of wine. A medium serves 4-6 glasses.

Most of the entrees come with a house salad with a light vinaigrette, fresh tomatoes, slices of purple onion and  cucumber.

Most dishes also come with a hearty plate of perfectly al dente pasta and super fresh and flavorful marinara or meat sauce or come with pasta within the dish.

We always have to order Grandma’s meatballs either as an appetizer to share or as an individual entree. The meatballs are tender, full of flavor and are just so cozy. They are really some of the best ever eaten ($16).

Our friends usually alternate between a chicken parmesean or veal cutlet and add a large spaghetti ($20). Ida’s makes the cutlets so well and it is easy to want to try to eat more than half, but they always manage to package half home for breakfast and lunch the next day, cold or reheated. The crust is perfect, the protein tender and slathered in a nice crust of cheese and a layering of fresh tomato sauce.

The spicy eggplant and spicy Arrabbiata sauces with jalapeno and chili flakes are really delicious. The eggplant is nicely breaded, covered in a lovely layer of cheese and the perfect balance of heat. Really a special dish ($18).

Ida's Restaurant on Urbanspoon

Meatball and Mushroom Pizza and Calzones

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During our school field trips, the yellow bus would always drop us by Fanueil Hall Marketplace for lunch and shopping. In addition to a smoothie sampling at The Monkey Bar, I would always stop by North End Bakery in the Quincy Market food court. The Italian calzone with an extra side of red sauce was my favorite.

Little did I know that North End and Boston’s Little Italy was a few minutes behind the food court. Experience.

After making a batch of turkey meatballs, we sauteed some mushrooms with a bit of olive oil, patched together all the ingredients and made at home calzones and mini pizzas.

The calzone and pizza making was an entertaining after work activity and reminded me birthday parties at Papa Gino’s. The Papa Gino’s staff gave the birthday boy and girl some pizza dough. When it was my birthday, I would make a smiley face with pepperoni.

Our calzone and pizza rendition had  layers of earthy mushrooms, onion scented meatballs and bits of red sauce and cheese. The fillings were encased in a thin earthy crust. Yum.

Adapted from Allrecipes

  • 1 pound turkey meatballs
  • 1 (1 pound) favorite pizza dough (gluten-free or whole wheat)
  • 1/2 cup favorite red sauce
  • 4 ounces sliced, sauteed mushrooms
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup parmesean cheese

In skillet, heat olive oil and then brown slices mushroom over medium heat until cooked. Set aside. Roll out quarter pound pieces of pizza dough on lightly floured surface into  rectangles. Top half of each rectangle with sauce, meatballs, mushrooms and mozzarella cheese and parmesean cheese. Fold dough over to enclose. Crimp around edges with a fork. Place on lightly greased baking sheet. For the other quarters of dough, can layer ingredients and make pizza instead of calzones Bake at 400 degrees F for 10-15 minutes or until golden brown.

Turkey Meatballs

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After sample stellar meatballs at Cafe 47 on Mass Ave, we wanted to make our own turkey meatballs. Although we have made Grape Jelly Turkey Meatballs, we have never tried to make our own Italian turkey meatballs. The result were a tender, flavorful meatball. Paired with a nice tomato sauce and garlic bread, we were in a good place.

Adapted from Gourmet

  • cooking spray
  • 1 pound ground turkey meat
  • 1 slice fresh bread, crusts removed, pulsed into crumbs or 1/4 cup corn starch (for those gluten-free)
  • 1/4 cup grated Parmesan
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. With a small ice cream scoop, form into 2 1/2 -inch balls and place on a glass pyrex dish. Broil for 10-15 minutes, or until browned and almost entirely cooked through.

Cafe 47, Back Bay, Boston

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Cafe 47 is a pizza and pasta joint on Massachusetts Ave and Marlborough Street.  The restaurant is easy to miss, but is right near India Samraat and Sweet Cupcakes. Look for the sign that has a huge 47, surrounded by the words Pizza and Pasta. My friend is a regular and has been singing high praise for Cafe 47′s meatballs.

I loved the brick, local art, mirrors and overall dark wood aesthetic. You definitely would not expect Cafe 47 to have this interior and it was a pleasant surprise.

Cafe 47 has a nice selection of sangria, sparkling cocktails and the menu serves pizzas, pastas, salads and appetizer ingredients are which are locally sourced and are all prepared in-house from scratch. The restaurant participates in a local CSA and designates Local items with an L. My friend told me after multiple tries with the angus cheeseburger with fries (inconsistent, not seasoned) stick to the solid and flavorful pizzas and pastas.

In the back kitchen area, two chalk boards list the dinner specials and desserts.

I enjoyed a raspberry lime sparkler (an adult raspberry lime rickey) for $8. It was a blast of childhood nostalgia and refreshing lightly sweet drink with the raspberry puree, fresh lime and sparkling wine.

My friend enjoyed a Sam Adams draft and the waitress brought out all the pizza topping fixings, chili flakes, parmesan and additional spices.

The Hand Formed Meatballs (L) with slow roasted tomato garlic sauce & spaghetti were as good as I dreamed up in my mind ($14). The tender meatballs were covered in freshly grated parmesean cheese and the tomato garlic flavor was a great contrast to the al dente spaghetti. I would definitely suggest everyone order these next time.

To compare the meatballs without the special sauce, I ordered a side of four meatballs for $3. I think the slow roasted garlic tomato sauce makes these meatballs even more special, but they were still very nice with the simple and fresh marinara.

The Margherita pizza (L) with freshly sliced tomatoes, fresh mozzarella, basil & crushed garlic was amazing ($10 for small, $16 for large). The intense garlic flavor was perfect with the gooey mozzaralla, fresh ingredients and crust.

The chocolate mousse was quite generous in size and I enjoyed the griddled banana bread, served with ice cream and freshly sliced berries. The banana bread was a bit oily, and  I think the bananas foster banana bread I use is much more layered and  flavorful, but the combination of ice cream and berries made this banana bread tasty.

The Shroom lovers pizza with portobello and oyster mushrooms, goat cheese and reduced balsamic glaze, the autumn squash, caramelized onions, sopressata pizza, as well as the the shaved mortadella pizza with roast garlic and thyme all looked very interesting. Next time. I would also order the Truffle Parmesan Arancini (L) with garlic whipped ricotta and the chicken carbonara with parmesan sauce, bacon.

Cafe 47 on Urbanspoon

Grape Jelly Turkey Meatballs

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I first tried this recipe for grape jelly turkey meatballs at a graduation party. The meatballs were served in a crock pot and the host mentioned how easy it was to make.

I could not stop eating them and was thrilled I was given the simple recipe for homemade turkey meatballs, chili sauce and grape jelly. The sweet and lightly sour flavor is great as an appetizer with toothpicks, served with brown rice or in a sub.

Meatballs:
  • Cooking spray
  • 1 pound ground turkey meat
  • 1 slice fresh bread, crusts removed, pulsed into crumbs or 1/4 cup corn starch (for those gluten-free)
  • 1/4 cup grated Parmesan
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Parmesean, egg and parsley, I will omit the parsley next time and is reflected in the ingredients.

Fresh breadcrumbs

Meatballs

Cooked meatballs

Magie Sauce

  • 1 Jar Heinz Chili Sauce
  • 1 Med jar grape jelly

Mix magie sauce in crock pot or large pan. Put meatballs in sauce. Heat for about 1 hour before serving. (If meatballs were made and refreigerated the night before, use at least 2 hours crock pot time before serving).

Grape jelly and chili sauce