How to make Meatballs without sauce?
BAKED MEATBALLS Recipe Courtesy of Alton Brown For 20 meatballs, 4 to 5 servings: 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 400ºF. 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, min
Tom’s best meatballs Ingredients 1/4 pound sweet Italian sausage, casing removed 1/2 pound ground beef [not lean] 1/2 pound ground pork [not lean] 2 whole eggs 1/2 cup freshly grated Pecorino Romano, plus additional for serving 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried 1 clove garlic, minced fine [see Cook’s Note] 1 large shallot, minced fine [see Cook’s Note] 1 cup dry bread crumbs [Progresso “Italian Style” recommended] 1/4 cup milk 1 cup safflower or canola oil, for frying Method Use your hands to form meatballs by mixing sausage meat with ground beef and pork, eggs, cheese, oregano, garlic and shallot. Add bread crumbs and incorporate fully. Add milk, drop by drop, until mixture is moist and holds together. Form into balls. Heat oil in a large pot or 12 inch skillet and fry meatballs in batches, browning all sides. Remove to paper toweling to drain. Cook’s Note: On occasion I employ my rasp to grate the garlic and shallot for the meatballs. Grating quickly releases m
I cook meatballs all the time, making a lot of them and when they are cool I freeze them in zip lock bags so later I haul out a batch and add different types of sauces to them. To cook them, I mix at least 1 lb ground beef, 1 egg, either bread crumbs or soda crackers crushed, and 1/4 onion diced. I also add fresh ground black pepper to the mix. If you want soft meat balls, then substitute the bread crumbs or soda crackers crushed with a slice of bread that you have soaked in milk. Mash everything together, shape into your balls. Pour oil (Canola, Olive oil) into your skillet – just enough to cover the bottom of the skillet. Heat it. Add just a tiny piece of onion to the oil to see if it is bubbling around the onion. If it is, start adding your meatballs – don’t let them touch each other or they will steam. Let them cook about 4-5 minutes or until they are brown on the bottom. Turn until they are browned all over. Then place on a cookie sheet and put them in a preheated 350º oven for 20
