Saturday, January 21, 2017


Making meatballs has always been something I was a little afraid of doing. Most people I know will tell you, "oh my mom has a great meatball recipe," and I did not want to go up against that kind of sentimentality and fail. So, I invited one of my friends, who used to be a breakfast chef, to come over and help me get my flavors just right... and I gotta say, this beats my mom's meatballs.

When I made this recipe, I focused on making it easily scalable so you can easily halve this recipe if you don't feel like making so many meatballs, or double it if you are cooking for a large party.

Prep time: 1 hour
Cook time: varies depending on the size of your skillet
Makes: 55 meatballs


1 cup breadcrumbs
⅔ cup milk
1 lb each ground pork, veal, beef
2 eggs, beaten
½ tsp garlic powder
1.5 tsp parsley flakes
1 tsp salt
¼ tsp dried rosemary
½ tsp dried basil leaves
1 tsp dried oregano
½ tsp dried thyme leaves
1 tbsp onion powder
½ cup freshly grated parmesan cheese
Olive oil


In a bowl, combine the milk and breadcrumbs and set aside to allow the breadcrumbs to hydrate. In a large bowl, mix together the 3 ground meats and the eggs. Combine thoroughly and then add the breadcrumbs and sprinkle on the spices and parmesan cheese. Make sure everything is thoroughly mixed before shaping into golfball sized balls. It should make about 55 meatballs. Place your meatballs on a wax paper or parchment paper lined baking sheet and refrigerate for about an hour to firm them up.

When you are ready to cook, place a cast iron skillet over medium-low heat and allow it to preheat for a while. You want good, even heat for this, so I let mine preheat for about 5 to 10 minutes on heat setting 4 before I started cooking. Once your skillet is ready, add 2 tablespoons of olive oil to the skillet and put in 1 batch of meatballs. (About 10 fit in my 10.25" skillet.) Cook for 2 minutes and then turn over, repeating until all sides are a nice brown, about 6 times. Once that batch is done, wipe out your skillet (because burned loose bits in the bottom will just make your following batches taste bad), add another 2 tablespoons of olive oil, and repeat until all of the meatballs are cooked.

If, while you are cooking them, you find the meatballs are falling apart when you try to turn them, stick the uncooked ones back in the fridge for a bit to firm up. I neglected that step the first time I made these, and so about halfway through I ended up with a lot of meatball bits in the bottom of my skillet and a few less meatballs.

You can use these meatballs right away in a variety of pasta dishes or store them in the fridge for a week or the freezer for a few months. Just reheat in the microwave or a simmering sauce and you are ready to go.

No comments:

Post a Comment