Making Meatballs-Easy as 1,2,3

by Catherine Ipcizade | More from this Blogger

13 Jun 2006 03:41 PM

Meatballs-who doesn't love them? They're delicious in with pasta, in sandwiches, and even on their own. But recipes vary widely for these delectable treats. Some like them small, some like them big. Some like them with veal, beef, and pork, while others stick to only one meat. Some like them with breadcrumbs, while others stick to bread.

Some people shy away from making meatballs, thinking they're difficult. They're really not.

If you're in doubt, here's my recipe. Give it a try then adapt it to fit your own tastes. You'll see--you don't have to be an Italian mama to cook like one!

For my meatballs you'll need:

1 pound Ground Beef (buy one with a low fat content)

1 egg

½ Cup Italian flavored breadcrumbs

¼ cup grated parmesan cheese

1 TB worcestershire sauce

1 tsp. allspice

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. garlic powder

¼ cup freshly chopped parsley

¼ of a red onion, grated

Olive oil for sautéing

To Make the Meatballs:

In a medium-large bowl, combine the beef, egg, breadcrumbs, cheese, salt, pepper, parsley, and onion. Mix the ingredients enough to combine them but don't over mix.

Depending on the size of meatball you prefer, roll the mixture into balls using your hands. You want to roll them enough so that they stay together and do not fall apart.

In a large skillet, heat about ½ cup of oil over medium-high heat.

Add the meatballs, carefully, so the oil doesn't splash you.

Let them brown on each side. Remove from pan and place on paper towels to collect excess oil.

Tips:

Feel free to use substitutions to suit your taste. Plain breadcrumbs, dried parsley, basil, or oregano, fresh garlic, etc. all make delicious meatballs, too!

**Meatballs are delicious served alone with white rice and plain yogurt as accompaniments.

**If you're adding the meatballs to a pasta sauce, have the sauce on the stove in separate saucepan. When the meatballs have finished browning, use a slotted spoon to add them (minus the oil) to the pasta sauce. Cook over medium heat for at least 20 minutes, much more if you have the time.

**Try making your spaghetti sauce in a slow cooker. In the morning, brown your meatballs. Add them to your crockpot along with your favorite jarred sauce and a packet of spaghetti seasoning. Cover it and turn it on low heat. It'll be ready when you are!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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Libby Pelham (12880) 13 Jun 2006 04:20 PM

Thanks for posting this Cathy! I am always too chicken to try and make my own, but you made it sound so easy - no more store bought meatballs for me!

Catherine Ipcizade (5617) 13 Jun 2006 05:02 PM

Thanks, Libby! And truth be told, I vary the ingredients each time. Sometimes I just do the meat, breadcrumbs, egg, onion, and parsley, etc.... Enjoy!