Meatballs are one of those foods that everyone loves and everyone should know how to cook. Most of us have experienced, one time or another, a set of mediocre meatballs. Please believe me when I say there is no need! As with most classics dishes the recipe is very simple, but that also means the every ingredient needs to be fresh. For the accompanying sauce, check out my tomato sauce.
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These balls are no different – and the recipe tries to stay as italian as possible. Once you have the freshest ingredients, the prep couldn’t be easier. Simply combine all ingredients in a bowl, and get your hands in there. Your balls are begging to be touched, but not too much – if you overwork it, you will end up with some seriously dense balls.
At this point you can decide what size meatballs you prefer: Some prefer itty bitty balls, others prefer something closer to tennis balls. I make mine pretty big – something between a ping-pong ball and a baseball. Careful not to make them too big; final presentation is all about scale and perspective, and you want to make sure the rest of your dish isn’t overshadowed by massive balls…
Place your balls into a medium-high heat pan with 2 glugs of olive oil. Keep in mind this step is not to cook through, but to get a caramelized crust on the outside. Turn your balls 3 times, finally throwing the whole pan into an oven at 350 degrees Fahrenheit/ 175 Celsius. For my big balls, I give them about 25 minutes, but adjust cook time for the size of your balls. This is enough time to make a basic tomato sauce. Once the balls come out of the oven, place directly into your saucepan and enjoy them any and every way you like.
Spaghetti is the obvious companion, but as a nice change I prefer to eat them on lightly toasted crostini – most contrasting texture – and more fun to eat.
Meatball Recipe – (Serves 4-6 with pasta) click here for sauce recipe
- 1 lb lean ground beef
- 1 lb lean ground pork
- 1 handful fresh italian parsley, chopped
- 1 1/2 tbsp dijon mustard
- 1 handful grated parmesan
- 1 1/2 tbsp dried oregano
- 3/4 cup finely diced onion
- 3-4 cloves garlic, minced
- 1 egg
- 1 handfull breadcrumbs
- Salt & Pepper
- 2 glugs olive oil
Truthfully, I am no meatball snob – I’ve never met a meatball I didn’t like. That, however should not suggest I am ever going to offer a mediocre meatball. You should know me better than that by now.
Life is Good, Meatballs are Better.