Fast and Friendly Meatballs
This is an excellent base for an Italian meatball recipe.
Little things I do differently: use ground beef (of course that is a matter of preference); add more dry seasoning, especially salt.
I add in sauted onions and garlic with seasoning. (Idea courtesy of Chef Anne Burrell). I use 2 garlic cloves and about half a small onion, but that too is a matter of preference. When they cool I put the mixture through the food processor. (at first it did not want to cut them up, but I added in some water and then it chopped them off. I strained the water off and used just the solids in the meat mixture - much easier than it sounds).
I also add in some grated parmesan or other hard dry cheese to the meat mixture.
Last, after I am done mixing, I test by making a little meat patty and fry it. (Thanks again to Chef Burrell for that idea too!) If it tastes good, the seasoning is right. If it needs more of anything (usually salt), then I add more and test it again. Then I form all the meatballs and put them in the oven.
I LOVE that these meatballs only need baking and you don't have to fry them all and then bake them.
6 users found this review helpful
Feb. 13, 2011