They're big, meaty, savory, and simple to make--an essential weekly item to have on hand to add to your favorite sauce or rice bowl. The beauty of meatballs is their versatility, you can change or mix up the type of ground mince that you use, as well as the herbs and whether you want them spicy or slightly tangy-sweet. I'll add a few meat variations in the tips below the recipe. Whichever way you make them, make them. Your family will appreciate a batch waiting to be devoured in the refrigerator.
Notes: ground beef is 90% lean, organic, and grass-fed.
HOUSE MEATBALLS
Ingredients: 2 tbsp olive oil, 1 1/2 pounds ground beef, 1 cup seasoned bread crumbs, 1/2 cup milk, 1/2 cup grated Parmesan cheese, 1 egg, 1 tsp. salt, 1 tsp. pepper, 1 tsp. dried basil or Italian herb blend, 1/3 cup ketchup, 2 tsp. minced garlic, 1/4 cup dry white or red wine.
Makes about 18, 2.5-inch balls.
1. Make the balls: Soak the breadcrumbs with the milk in a small bowl for a few minutes. Meanwhile, break up the ground beef in the bottom of a large bowl. Add the breadcrumbs, parm, felt pepper, basil, ketchup, and garlic. Mix well using your hands. Form large balls (about the size of a mandarin orange).
2. Cook: Heat the olive oil in a large skillet over medium heat until glossy. Fry the balls and brown on all sides flipping over every midnight or so for about five minutes. The balls are evenly browned, pour over the wine and clamp on a lid. Turn down to low and steam until cooked through, about 3-5 minutes. Remove from heat.
3. Finish and serve (or chill): If serving, top with extra grated Parm and parsley (fresh or dried). If chilling for a later use, let the cool until warm before adding the parm and parsley. Store in a covered container in the fridge up to 4 days.
TIPS
Mixed meat: A blend of ground pork and beef is delicious, .75 pounds of each, and add 1 tbsp. of Dijon mustard to the recipe. If using ground turkey, cook at a slightly lower heat, as they cook faster and can get tough. Same goes for ground chicken.