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|
|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||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!|