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#1006 - All About Meatballs
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When Hurricane Irene hit, I suddenly found myself with a couple pounds of ground meat that I had to use quickly. My mind went in two directions, which provided me with ideas for two shows. Burgers are too obvious, so I thought of sliders, which we'll talk about next week. But looking at a few boxes of pasta in my cupboard made me think about meatballs. These can be very simple to make, and offer endless variations.
One of the first hors d'oeuvres I ever learned how to make was beef meatballs simmered in a mixture of (get this) Welch's Grape Jelly and Bennett's Chili Sauce! Sounds weird. Tastes great!
According to Jerry, the classic Italian meatball is equal parts ground beef, veal and pork. Seasonings include salt, pepper and garlic salt. Finely minced onions and parsley are also added. Larger meatballs are often baked slowly in the oven, and the juice is collected and added to whatever sauce is being used. Smaller meatballs are often cooked right in the sauce, so they can absorb extra flavor while simmering away. Here's a great recipe:
Classic Italian Meatballs
1 lb. ground chuck
1 lb. ground veal
1 lb. ground pork
1 1/2 cups bread crumbs
1/2 cup grated parmesan cheese
1 tbs olive oil
1/2 cup minced fresh parsley
4 whole eggs
1 medium onion, finely chopped
1 tsp garlic powder, salt and black pepper
1. Thoroughly mix the ground meats in a large bowl. Add the other ingredients and mix well. Place in a refrigerator for two hours, so the meat will be easier to work with.
2. Using an ice cream scoop, scoop out well-rounded meatballs. Arrange on a greased cookie sheet, and bake in a 350 oven for about 25 minutes. Half way through, turn the meatballs so they won't overcook on one side or stick to the cookie sheet. Keep the meat mixture chilled until you are ready to make the next batch.
3. When well browned, remove the meatballs and place on a plate, and keep them warm.
(Note: you can easily freeze the meatballs you don't immediately use.)
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