A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Friday, January 09, 2015


I'm updating my meatball recipe - because these are really good ... I know Liz and I just talked about how we like rubbery meatballs - but these are really good (did I say they were really good?) - probably because the breadcrumbs are soaked in milk - and because you cook them in the oven - which simplifies things.

I changed a few things - I left out the onions being that I don't like onions in meatballs, and parsley because I didn't have any - would've added some chives except that it is too cold and rainy to go out and cut some ...

From The Kitchn 

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs (used mostly fresh, a bit of dry)
1 large egg 
1 teaspoon salt
Freshly ground black pepper (about 1/4 - 1/2 tsp, and no - it was not freshly ground)
1/2 cup grated Parmesan cheese (not the cheap stuff in a can)
1/4 cup finely minced Italian parsley (or skip the onion and add some chives)
1 pound ground meat such as beef, pork, or veal, or a mix 
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion (I don't know why it matters if 1/2 cup comes from a small or large onion)
1 clove garlic, finely minced (I grated it)

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
  4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch (about ping pong ball size or a little smaller) meatballs. Continue shaping until all the meat is used.
  6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned. (I wouldn't use lean meat and I used that non stick aluminum foil and turned the meatballs after 15 minutes)
  7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant read thermometer. (They don't get that crunchy crust this way - so I wouldn't do it)

Recipe Notes

  • Doubling this recipe: This recipe can be doubled for larger crowds. (I got about 26 from this recipe as written)
  • Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
  • Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don't squish together. Cover and refrigerate for up to 1 day.
  • Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
  • Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.


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