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….
- Greece – fried meatballs are called keftédes – kind of like in Middle Eastern Cultures it’s called Kefte
- 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
- Latin America
- United Kingdom – In the UK a meatball is called a faggot….really? Come one man!
- United States
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
- 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?
Cook time & Directions:
- Combine the meat in a large bowl
- Press a dimple with your fist the middle of the meat to form a little bowl
- Crack 3 eggs into the dimple
- Sprinkle your bread crumbs (in this case the oat bran) to cover the meat.
- 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!
- Grab a handful of meat and pat it and shape it repeatedly until you have a nicely compacted meatball! Super easy!
- 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!
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!