EXCELLENT CLASSIC MEATBALLS
These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats or the size of the meatballs to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it.
Provided by ninja
Categories Pork
Time 1h23m
Yield 18-20 golfball-sized meatballs
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet.
- Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't, it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
- Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
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Polash np
[email protected]Avoid this recipe at all costs.
Sundar Reule
[email protected]This recipe needs some serious improvement.
Syed ali
[email protected]I would not recommend this recipe.
Thee Kreed
[email protected]These meatballs were a waste of time. They were bland and flavorless.
Avuram Grant
[email protected]I followed the recipe exactly and the meatballs didn't turn out well. I'm not sure what went wrong.
Meron Selene
[email protected]The meatballs were a bit too salty for my taste.
UGOCHUKWU NDUBUISI
[email protected]These meatballs were a bit dry. I think I will add more sauce next time.
Mahmudullah Hasan
[email protected]Definitely a keeper recipe.
Tammy Geroy
[email protected]So good!
Shiv Shahi
[email protected]These meatballs were amazing! I followed the recipe exactly and they turned out perfect.
Gina Mcgill
[email protected]I'm not a big fan of meatballs, but these were really good. The sauce was especially tasty.
Brinnah Kerry
[email protected]These meatballs were easy to make and turned out great. I will definitely be making them again.
Md. Ahmed Rana Ahmed
[email protected]I made these meatballs for my family and they were a big success. The meatballs were tender and juicy, and the sauce was delicious.
Shahzaib Maher
[email protected]These meatballs were a hit! Everyone at my party loved them. They were so flavorful and moist.