This image courtesy of Mary Ann Esposito
Your Mother’s Meatballs…Perfected
Who invented the meatball? That’s like asking who invented pasta. We will never know. “Recipes” from long ago happened by accident and utilized the wit and whim of the cook and what was on hand. And so it must be with meatballs.
What we do know is that just about every country has them from the familiar buffet table Swedish meatballs to the little known meatballs (frikadeller) from Denmark that are made with pork, flour and club soda!
Today, the humble meatball has gone gourmet. From stuffed meatballs oozing exotic cheeses and even truffles, to crisp and crunchy panko fried meatballs
And although there is a litany of meatball types from around the world, the most famous and familiar of them all has got to be Italian meatballs. Now you may be thinking: who can’t make Italian meatballs? Well, that depends a lot on how you approach making them.
NotesHere are some pointers for making great tasting, moist meatballs just like Mom’s
1) Use a combination of ground meats for flavor and texture; chuck is good for taste, pork for fat and veal for texture. Use a ratio of 1/3 pound each.
2) For added moistness use ricotta cheese, mashed avocado or fresh bread crumbs soaked in milk. Do not use flavored, dry boxed bread crumbs. They are medicinal tasting and will ruin the taste of your meatballs.
3) Use fresh garlic, not garlic powder.
4) Use freshly grated REAL Parmesan or Pecorino cheese. Boxed imitation cheese from the grocery store will do nothing but disappoint.
5) Use fresh flat leaf Italian parsley including the stems which have lots of flavor. Curly parsley has a less intense flavor.
6) Use only egg yolks; they add moistness while whites add dryness. Beat the yolks before adding to the ingredients; it will be easier to combine with the meat mixture.
7) Use fine sea salt and coarsely ground black pepper, often called “butcher’s pepper” for better flavor
8) Do not over-mix; use wet hands to combine the ingredients
9) Fry a small spoonful first in a small skillet to gauge seasoning before you form all the balls.
10) Bake, do not fry for a lighter, healthier taste.
11) Form the meatballs between wet hands into tight compact balls that will not collapse when baked.
12) Bake at a lower temperature (325F) to help maintain shape.
OccasionCasual Dinner Party
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureMeaty, Savory
