Classic Meatballs

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
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

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

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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