Meatballs
"notbob" > wrote in message
...
> I can't believe I'm writing this. I haven't bought, prepared, or even
> eaten a meatball in over 30 years. This due to the fact I reached
> lifetime meatball saturation back when I was in the service. But,
> yesterday I was at Trader Joe's and they were doing these little
> cocktail-sized (~1 inch) pork and beef meatballs in their full-time
> reel-you-in sample booth. I'm now hopelessly hooked. Since last
> night, I've been eating meatballs dipped in a half dozen of my fave
> dipping sauces and see no end in sight.
>
> So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
> are excellent ...cooked, browned, onions and spices.... but I'd like
> to try and do better. The more exotic, the better.
>
> nb
Alton Brown has a great recipe. I've done it several times and it makes the
best damn meatballs I have ever eaten. I don't have a small muffin tin so I
use the standard size. I use a 1/2 cup measure to proportion the meatballs
instead of an ice cream scoop.
I serve them with sauce on the side in small dipping cups. I especially
like a good marinara sauce to go with these.
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach,
cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4
cup of the bread crumbs. Using your hands, mix all ingredients until well
incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a
scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan.
Using your hands, shape the meatballs into rounds, roll in the bread crumbs
and place the meatballs in individual, miniature muffin tin cups. Bake for
20 minutes or until golden and cooked through
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