Sunday, October 24, 2010

Perfect Meatballs

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These meatballs are very simple to make and will get you rave reviews.  

They are firm enough to hold together yet moist and tender on the inside. The trick to making moist and tender meatballs... is the addition of the water to the mix.  I know it sounds ridiculous but it works.

I put a simple tomato sauce recipe below.  However you can always pick up a bottle of your favorite store bought sauce instead.  There are a lot of good ones available these days. 

Cook up a pound of spaghetti to serve with these perfect meatballs for a comforting Italian dinner at home.


PERFECT MEATBALLS
2          pounds           ground beef
1/3       cup                 Italian seasoned bread crumbs
1          Tblsp.             dry parsley, (2 Tblsp. fresh)
½         cup                 parmesan cheese, grated
2          tsp.                 kosher salt
½         tsp.                 black pepper
1/8       tsp.                 nutmeg
1          large               egg
¾         cup                 warm water

In a large bowl add all the ingredients except the ground beef and mix well. Break up the ground beef into the bowl and mix gently to blend. Making sure that the seasoning gets evenly mixed into the beef. To make 16 even meatballs, divide the beef into 4. Make 4 meatballs with each section by gently rolling them in the palms of your hands.

Heat a skillet on med. Add 2 Tblsp. oil and fry meatballs to brown on all sides in a couple of batches. This should take about 10 min. per batch or you can bake them in a 425 degree oven for 10 -12 min. They won’t taste the same but will be a lot less messy. At this point you can either use a bottle of your favorite store bought sauce or make the simple tomato sauce below. Whichever you choose, simply simmer the meatballs in the sauce for 15 – 20 min.

SIMPLE TOMATO SAUCE
2          Tblsp.              olive oil
¼         tsp.                  crushed red pepper flakes
4          cloves              garlic, minced
1          med.                onion, chopped
1          cup                  broth or water or ½ cup wine
1          28oz.can         crushed tomatoes
½         tsp.                  salt
¼         tsp.                  black pepper
10        leaves              fresh basil, chopped
1/2       bunch              fresh Italian parsley, chopped

Sauté onions in the olive oil until soft. Add the garlic and red pepper flakes. Add the beef stock, tomatoes, salt & pepper. Stir in fresh basil and parsley. Sometimes the can tomatoes can be a bit acidic, fix this by either adding fresh grated carrot to your sauce at the same time as with you are sautéing the onions or add a pinch of sugar or up to 1 tsp. depending on your own personal taste.

MORE BEEF RECIPES

DAVE'S FCD BLACK BEAN & SIRLOIN CHILI

PRIME RIB

HAMBURGER STEAK WITH BROWN GRAVY AND ONIONS

HAWAIIAN STYLE BEEF STEW

MARINATED FLANK STEAK

CORNED BEEF HASH

KAL BI

LOCO MOCO

BEEF BROCCOLI

TERIYAKI MEATLOAF

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