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diff --git a/content/basic-meatballs.md b/content/basic-meatballs.md new file mode 100644 index 0000000..260612e --- /dev/null +++ b/content/basic-meatballs.md @@ -0,0 +1,41 @@ +--- +title: "Basic Meatballs" +date: 2021-03-25 +tags: ['basic', 'italian', 'beef', 'pork'] +author: john-hubberts +--- +Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub. + +- 🍳 Cook time: 25 min +- 🍽️ Servings: 4 + +## Ingredients + +- 1 pound ground beef (preferably 90/10 or 93/7) +- 1 pound ground pork +- 1/2 cup italian breadcrumbs +- 1/3 cup milk (I use 2% but doesn't matter too much) +- 1/4 cup yellow onion diced (about 1/2 small yellow onion) +- 1 egg +- 1/2 cup shredded parmesan +- 1/4-1/2 cup chopped parsley +- 2 tbsp red pepper flakes +- 2 tbsp dried oregano +- 1 tbsp rosemary +- 1 tbsp basil +- 1 tbsp garlic powder +- Salt and pepper to taste + +## Directions + +1. Preheat oven to 200°C/400F +1. In a bowl, combine all ingredients +1. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack + * I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48 +1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat +1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat +1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned + * It is OK and expected for the meatballs to lose some of their spherical shape at this point + * You can skip this step and go straight the oven if you want to cut corners +1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch) +1. Serve with pasta or on a meatball sub |