![]() ![]() Preferably use 2 or 3 day old stale bread. Fresh bread crumbs – made from hearty, dense bread such as a la brea loaf (not a fluffy loaf of french bread or sandwich bread).Ground beef (80 – 85% lean) and ground pork – don’t use previously frozen or meat won’t hold together as well and they won’t taste as fresh.These meatballs are one of my all time favorite Italian foods and this is my idea of the perfect dinner! Now who’s ready to make some? Sometimes I brush the baking sheets with olive oil using my hands then tadah, hands are already oiled and ready to shape meatballs. A kitchen scale is helpful (covered with plastic wrap or wax paper to keep things clean), or a greased cookie scoop. If going the oven route use a dark baking sheet as it promotes browning.įorm into evenly sized balls so they cook evenly. Browning adds so much flavor and here I’ll show you two methods to achieve this through cooking in the oven or frying in olive oil. Mixing by hand (and your fingertips) to incorporate ingredients rather than using a spoon or spatula makes it easier to mix with ut turning it into an overworked meat paste.īrown the meatballs. It has a lower quality taste and doesn’t melt the same.ĭon’t overwork the meatball mixture. Use freshly shredded parmesan cheese here, don’t use the grated shelf stable stuff. I like to use 1 egg per pound of meat so here we go with 2.Īdd cheese! It adds so much flavor. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. Whole milk adds more flavor and richness than water will. Use liquid to moisten, and I recommend milk not water. And of course don’t skip the salt and pepper meat needs it! Adding herbs, garlic, and onions gives them that delicious Italian flavor we crave. We aren’t making hamburger balls to serve with ketchup. Properly flavoring and seasoning the mixture. ![]() But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.ĭon’t use low fat percentages of meats. I use beef and pork because that’s what accessible to me and at a reasonable price. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Using as many fresh ingredients as possible. So what makes the best meatballs? Here are my thoughts and tips: ![]()
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