Wednesday, January 23, 2008

The "Perfect Meatball" Recipe

Guest Post by cook, RJS.

I rarely enjoy something as much as I enjoy a big plate of spaghetti and meatballs. There are many versions of the meatball; some make them with pork and beef, some like them Swedish or really spicy. I have experimented with baking the meatballs vs. cooking them in the sauce, using egg or not, using only Parmesan cheese or a blend of cheeses, Italian breadcrumbs or plain, using pork and beef, using different fat contents in the beef and on and on and on.

Last night I think I hit meatball nirvana. After much experimentation over many years and hundreds of meatballs, here is my recipe:
2 lbs beef: 85/15 fat content ( too much fat makes a greasy meatball, not enough doesn’t keep them moist enough.)
½ onion diced
2 cloves garlic diced
1 tbsp olive oil
6 slices of bread made into crumbs
8 oz parmesan cheese shredded
4 oz mozzarella, shredded
Salt and pepper to taste
2 tbsp cream
Sauté the onion and garlic in a pan until translucent, mix with beef and the rest of ingredients. Use your hands! Don’t over work the meat or it gets mushy. Brown the meatballs over med/high heat. Once brown on the outside, transfer to sauce and finish cooking in the sauce. You can bake them, but they will tend to be a bit dryer than cooking them in the sauce.

Questions? Comments?


Andrew said...

Are you crazy? No eggs? Cream? How can that be a good meatball? I will try this, though... just to see...

Anonymous said...

The eggs dont give the meatball enough firmness(is that a word?). Come over Sunday night and I am making these very meatballs.