On top of spaghetti…..
Seriously. These are great, particularly if you simmer them in simple tomato sauce and pop them onto spaghetti or into a sub.
One thing i do a bit differently than most is add a little vermouth (or white wine) to the mix. I think the acid makes them seem lighter and the vermouth adds a bit of extra flavor.
| Mise en Place | |||
|---|---|---|---|
| STAPLES | MEAT | ||
| 3/4 cup | panko | 1/2 lb | 20%+ ground beef |
| 2 tbs | dry vermouth | 1/2 lb | ground veal |
| DAIRY | 1/2 lb | ground pork | |
| 1 egg | beaten | VEGGIES | |
| STAPLES | 1/4 cup | onion, minced | |
| canola oil | 1 tbs | parsley minced | |
| 2 tsp | kosher salt | 1 clove | garlic, finely chopped |
| a few | grinds of black pepper | ||
| Equipment | |
|---|---|
| 1 | skillet |
| 1 | bowl |
| 1 | sheet pan |
| 1 | scale (optional) |
| Directions | |
|---|---|
| Step | Action |
| 1 | over medium low heat, sweat onions with some oil and a pinch of salt about 10 minutes |
| 2 | when onions are soft, add garlic and cook for one minute |
| 3 | add vermouth, cook 30 seconds and evac to bowl and let cool a bit |
| 4 | add panko, salt, pepper, egg, and parsley to bowl, stir to combine |
| 5 | add meats to bowl, fold to combine. make sure you mix the meats well |
| 6 | make meatballs, i like to keep them evenly sized so i use the scale and make 65 gram sized balls. stash them on sheet pan |
| 7 | decide how many meatballs you want to eat now, and stash the rest in the freezer |
| 8 | wipe out skillet, add fresh oil and bring to medium high heat |
| 9 | brown the meatballs in batches, 2-3 minutes per all sides |
| 10 | you can eat them now, or add them to tomato sauce and let them baste for a while, yum! |
Categories: Components
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