So an old high school friend and reader sent me a message requesting a meatball recipe. So sweet of her to think of me! It’s been a crazy weekend so hopefully this isn’t too late for her intended meal. This is going to be a rough estimate recipe since I don’t really have a recipe, I just kind of make them. The trick to a good meatball is moisture and not over mixing! Here’s Beauty and the Butcher’s meatballs just for you Amanda!
1 large onion diced
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
About 2 lbs ground beef
2 large eggs
1 cup grated Parmigiano
1/4 cup parsley (fresh herbs are ways best obviously but dried is ok too)
Large pinch of basil and oregano
1 cup breadcrumbs (I prefer Panko)
1/2 cup water
Fresh mozzarella (this is for an extra step that I only do on special occasions)
Coat a large pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be clear and smell delicious. Add the garlic and the 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, herbs, and bread crumbs. It works well to squish the mixture with your hands but not too much! Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. Preheat the oven to 350 degrees F.
Shape into desired size.
(Now is the time you’d use the fresh mozzarella; after shaping each meatball, tear off a small piece of mozzarella, poke a hole into meatball with your finger, place mozzarella in the little hold and cover with meat reshaping ball if necessary. This extra step is time consuming but when you take a bite of your meatball and there’s an ooey gooey cheesy surprise inside, you’ll be glad you took the time)
Some people like ’em big some people like ’em small. I prefer meatballs slightly larger than a golf ball. Coat a large 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 making a large batch you can skip the pan frying and go straight to the oven) Add them to your big pot of sauce and serve whenever, once they’re in the sauce they’ll only get better. If you’re lucky enough to have any left over, get some nice fresh rolls and make meatball subs!