Friday, August 29, 2008

Meat + Ball = Meatballs!

In my humble opinion, most meatballs are given as bad a wrap as meatloaf. It's not like the name conveys deliciousness. I have run across meatballs that are big hunks of hamburger rolled up and dropped in sauce. I don’t call those meatballs, I call them a meatwad, and that's a cartoon character, not food.

I make meatballs in two ways, the nana Wolfe way, and the nana Gullotti way (girlfriend's side). This post will cover the latter because, frankly, I just finished eating one and the wonderful taste is still lingering. These meatballs differ in a few ways from your traditional meatball. Mainly in the sense that they are fried, pan-fried. While most meatballs find themselves being stewed in sauce, these take on a more crunchy texture. The result? A meatball that is good as a sandwich, with pasta and sauce, or out of hand. I kid you not; a cold meatball is a tasty snack.

The other variable in this equation of deliciousness is the garlic. I like a lot of garlic, which is why in the recipe I gave the 8-80 clove numbers. Yes, I am being extreme, but it's to make a point. Garlic makes this dish. I usually use anywhere between 10-12 cloves because I enjoy garlic in every bite. Hey, nowhere did I say these were breath friendly.


1 pound ground beef (85/15 or 90/10)
1 C Italian or seasoned bread crumbs
1 C grated Romano cheese
¼ C chopped parsley
8- 80 garlic cloves, chopped
small bit of water
2 eggs
1 T salt
2 t pepper
Peanut oil (for the frying)

In a medium skillet or cast iron pan, heat about 1 inch peanut oil over medium heat until it reaches a temperature of about 350°F. Try to maintain this temperature or just below it throughout cooking. In a large bowl, combine the rest of the ingredients and mix well. And by well, I mean with your hands. You have to roll them out anyway, so you might as well mix with your hands and do a good job. Roll portions (about 2oz) into large balls, making them slightly egg shape (this helps with even browning and cooking). Cook the meatballs in the oil until crispy on the outside and pretty much done on the inside (170°F for those of you with thermometers), about 4 minutes on each side. Drain over paper towels. Serve with pasta and tomato sauce, or just eat them as is.


Anonymous,  October 3, 2008 at 9:24 PM  

Hi Skylar.

Add a little water to the mix too, an eighth of a cup or so.

And you can do a meat mix with beef, pork and veal, a third of each. Local markets around here provide it packaged that way.

I've even used ground turkey for part of the meat and maple roasted ground oats instead of breadcrumbs but not at the same time.


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