Monday, August 22, 2011




I read an article in Bon Appetit entitled In Search of the Perfect Meatball. And no one at my dinner table thought it was the world's greatest meatball except me. Zack actually hates meatloaf and he asked me if the meatballs were made out of meatloaf...so I guess these may be the world's worst meatballs according to him.


But for those of you who may like meatloaf, or perfect meatballs - please try the recipe below. And if anyone has a wonderful (un-meatloaf like) meatball recipe, please share.


And also, now - because of this post - the words 'meatloaf' and 'meatball' will echo through your head the rest of the day.

Meatballs

  • 1 cup fresh breadcrumbs made from crustless French or country-style bread
  • 1/3 cup whole milk
  • 8 ounces ground beef (15% fat)
  • 8 ounces ground pork
  • 1 cup finely ground (not grated) Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (for serving)

  • Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
  • Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
  • Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
  • Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
  • Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
  • Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve

3 comments:

Anonymous said...

oh... thanks Jessica i was thinking of 'meatloaf' and 'meatball
and now you know what im having for diner yup meatball

Bobby

Becky said...

That does seem like the perfect meatball!

Alakai's Place said...

What's wrong with meatloaf? Hmmm...