Meatballs

This is a recipe that I adapt every time I make it, but this recipe from https://www.inspiredtaste.net/49008/how-to-make-meatballs/ is fairly representative of my method.

Ingredients:

1/2 cup (35 grams) bread crumbs

1/2 cup milk, dairy or non-dairy

1 large egg

1/4 cup (1/2 ounce) Parmigiano-Reggiano cheese, finely grated

1/2 teaspoon dried oregano

3/4 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1 pound ground meat, use beef, pork, chicken, turkey or a combination; we prefer a 50-50 blend of pork and turkey

1 to 2 tablespoons high-heat cooking oil, for cooking; try avocado oil, grape seed oil and vegetable oil

DIRECTIONS


PREPARE MEATBALL MIXTURE

    Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.

    Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.

    Wet your hands, and then form the mixture into ½-inch balls. You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs.


COOK MEATBALLS ON STOVETOP

1. Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.

2. Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 15 minutes. 

Of note, I don’t stress too much about this last step. My goal is just to get a good sear on all sides of the meatballs, then I like to simmer them in a pot of tomato sauce (super simple, just one large can of crushed tomatoes with some sautéed garlic and herbs) for half an hour, just to infuse the flavor.

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