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 | |||
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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 | |
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1 | skillet |
1 | bowl |
1 | sheet pan |
1 | scale (optional) |
Directions | |
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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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