I made meatloaf for dinner the other night, using my usual mix of ground beef and ground pork.
The packages of meat I had purchased at the grocery store were really big, though, so after I used the amount I needed I had a lot of ground beef and pork leftover.
So I decided to make meatballs.
I have never made meatballs before.
So I pulled out my Mark Bittman How to Make Everything cookbook and read a few of his recipes for tips and techniques. Then I put together my own recipe with the flavors I wanted to incorporate.
I knew I wanted to use a panade, not bread crumbs. I use a panade in my grilled hamburgers and I know it helps the patties stay very tender. A panade is basically bread cubes soaked in milk then mashed together to make a paste. I didn't have any milk, so I used half and half. It's all about adjusting to what you have!
My meat mixture was 2 parts ground beef to 1 part ground pork. The beef was very lean, 93%. I added two eggs, a handful of dried parsley, some oregano and basil. The oregano was about twice as much as the basil, and if I had to guess it would be maybe 1 1/2 tablespoons oregano. Don't you hate these kinds of 'recipes'? Sorry, but since I was making it up as I went along, this is what I have. You can do it to! I used my famous 'smell' test. Did the herb mix smell right?
I then added a bunch of grated Kraft Parmesan. I did not want to use my good parm for this as I wanted to use a lot. Plus the Kraft stuff is more finely grated. Yes I have heard the rumors about wood in the green Kraft can.
Finally, instead of regular salt I used garlic salt so it had some garlic flavor, and I added a few grinds of black pepper.
I really find that it is easier to mix meatloaf, and now meatballs, by hand. Take off your rings and jewelry, wash up well, and dig in. If you like, use those latex gloves.
After mixing well, I lined baking sheets with parchment paper and used a scoop to make even measures for the meatballs. I then shaped each one into a bit better ball.
Following the guidelines for baking the meatballs, I heated the oven to 375 degrees Fahrenheit and baked for 25 minutes, turning at 15. You really don't want to overcook these. I think next time I may even go for 20 minutes.
These came out wonderfully. They are tender and full of flavor. Now I need to decide on how to use them! Meatball subs? Spaghetti and Meatballs? Just heated up and on their own? I'll post back pictures as I use them.
Merri's Meatballs
1 1b lean ground beef
1/2 1b (or a little more) ground pork
3 slices soft white bread
1/4 cup milk
2 eggs
1-2 cups finely grated Parmesan
1/2 cup dried Parsley
1 1/2 Tablespoons dried Oregano
3/4 Tablespoons dried Basil
Garlic Salt and Ground Black Pepper to taste
Preheat the oven to 375 Fahrenheit.
Slice the crusts off the white bread and cut into cubes. Pour the milk over the bread and let it sit while mixing the other ingredients
Mix the meat, eggs, parmesan, parsley, oregano, basil, garlic salt and black pepper in a large bowl.
Mash the bread cubes with a fork, then add the bread and milk mixture to the meat mixture and mix well.
Line baking sheets with parchment paper. Use a 1 1/2 inch scoop to make equal measures for the meatballs. Gently shape the balls into even shapes, and place on the parchment lined baking sheets.
Bake the meatballs for 10 minutes, then turn and bake 10 minutes more. Test for doneness and bake longer if necessary. Be sure not to overbake or they will become tough.
Labels: Main Dish
