How To Make Delicious Meatballs

Lus December 3, 2012 2
How To Make Delicious Meatballs

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Seared Meatballs

Seared Meatballs

History: I would like to give you a brief history but on the subject of meatballs the subject is quite vast and the history is long…just to give you an idea of how many countries and cultures count this as their own here goes….

  • Afghanistan
  • Albanian
  • Austria
  • Belgium
  • China
  • Denmark
  • Finland
  • Germany
  • Greece – fried meatballs are called keftédes – kind of like in Middle Eastern Cultures it’s called Kefte
  • Hungary
  • Iran
  • Indonesia
  • Italy – Where my recipe is from, the recipe is simple but delicious and handed down to me, there is easily over a hundred years of cooking experience behind this polpetta recipe :)
  • Japanese
  • Netherlands
  • Norway
  • Philippines
  • Poland
  • Portugal
  • Romania
  • Spain
  • Latin America
  • Sweden
  • United Kingdom – In the UK a meatball is called a faggot….really? Come one man!
  • United States
  • Vietnam

The food shared ’round the world: The Meatball

Why it’s awesome: This dish reminds me of home, it’s simple and delicious, and basically good for you. Barring any unforseen growth hormones ingested by the Calf, beef or pig that is….

Ingredients & Portions: For the Actual Meat You can use, Beef, Pork & Veal. Any combination will work. I used Pork & Veal for this recipe. About 2 to 1 portions

Ground Pork & Ground Veal

Ground Pork & Ground Veal

  • Just under 2kg of Pork  (1.825kg)
  • Just under 1kg of Veal (0.852 kg)
  • 3 Eggs ( you could use one more or 1 less, it’s really just used as a binder)
  • About 150 – 200 Grams of bread crumbs…
    Note: I was out of bread crumbs so I substituted for Organic Oat Bran. This is used to keep the moisture in the meat and the eggs are used to bind the meat.
  • Water, I simply added about 150 ml of water because I was afraid the Organic Oat Bran would dry up the meat more rapidly than bread crumbs…I don’t know if I was right or wrong but the meatballs came out perfectly :)

    Note: you can also use onions or garlic in the mix if you wish, if you DO decided to go that route just remember not to chop your onion but to grate it and to press your garlic and not chop it either.

Servings: How many servings will it yield?

Meat, Eggs, Breadcrumbs or Oat Bran in this case...

Meat, Eggs, Breadcrumbs or Oat Bran in this case...

Cook time & Directions:

  1. Combine the meat in a large bowl
  2. Press a dimple with your fist the middle of the meat to form a little bowl
  3. Crack 3 eggs into the dimple
  4. Sprinkle your bread crumbs (in this case the oat bran) to cover the meat.
  5. Season with salt lightly…
    (once you mixed your meat, eggs, and bread crumbs you will make a small meatball and fry it up to see how it tastes) If it needs more seasoning go ahead, if not then you are ready to form your meatballs!
  6. Grab a handful of meat and pat it and shape it repeatedly until you have a nicely compacted meatball! Super easy!

    Form your Meatballs

    Form your Meatballs

  7. The most crucial part is now: you will sear every meatball so as to keep the flavours inside instead of cooking them out of the meat.Once the meat has been seared thoroughly you can now FREEZE your meatballs or place them in your tomato sauce for further cooking.This allows for the sauce to be seasoned and flavoured by the meatballs all the while, allowing the meatball to cook throughout and become flavoured by the sauce. It’s really a win win situation for both sauce and meatball here!
    Sear in the Flavour of Your Meatballs

    Sear in the Flavour of Your Meatballs

    Note: Once I finished searing the meatballs, I deglazed the pan with some tomato sauce and then poured the juice of the meatballs and tomato sauce into the final sauce as it started to cook….oh man was that good!

    Deglazed the Meatball Pan with Tomato Sauce

    Deglazed the Meatball Pan with Tomato Sauce

    Meatballs Finish Cooking in the Sauce while IT finishes cooking...mmmm

    Meatballs Finish Cooking in the Sauce while IT finishes cooking...mmmm


2 Comments »

  1. Brad D December 3, 2012 at 1:35 pm -

    Thank you so much for this helpful recipe! Im 29 years old and have really never fully cooked stuff from scratch. I’ve always wanted to learn how to cook so I started now. First time. Off of your recipe for meatballs for spaghetti. I’ve had the ambitious to cook but just never the drive too start. So I said enough is enough. Let’s cook something I can learn and enjoy. You gave me a joyous moment cooking these meatballs and realizing how much fun it is to cook from scratch! Again, thank you for your wonderful guide and recipe!

  2. Zach December 3, 2012 at 1:55 pm -

    thanks for the write up, this was my first attempt ever at making meatballs and they were delicious as well. I did 2 parts ground pork to 1 part ground beef….. so good! the gf loved them as well.

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