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Make Your Own Meatballs

Meatballs are fun and always seem a little fancy. Whether they are classing up a simple meat sauce, serving as a tasty appetizer, or floating in a savory soup like the Miso Noodle Soup I posted last week, meatballs simultaneously add a bit of playfulness and elegance to a dish.

Making your own meatballs is easy and fun, and the flavor possibilities are only limited by your imagination. Here is a mix and match guide to making your own meatballs. And, if you’re vegan or vegetarian, you don’t have to miss out on the fun. You, too, can enjoy a little meatball madness.

You could omit or substitute the egg and/or breadcrumbs. They help hold the meatballs together, but they are not required. It will depend on your combination of ingredients. For example, the meatballs for the Miso Noodle Soup are made with ground pork, honey, sriracha, salt, and pepper, and they hold together very well.

Ingredients for a Basic Meatball
1 pound protein of your choice, ground
1 teaspoon salt
½ teaspoon black pepper
1 egg
¼ cup breadcrumbs

Proteins
Choose a single protein or a combination like beef and lamb or beef and pork (1 pound total): beef, turkey, pork, chicken, lamb, or 2 (15-ounce) cans beans, drained, rinsed, and mashed.

Seasonings
Add at least 2 (1 tablespoon total): oregano, cumin, paprika, cinnamon, red pepper flakes, soy sauce, honey, sriracha, chili powder, taco seasoning, grated parmesan, or grated cheddar.

Vegetables and Herbs
Add at least 2 (3/4 cup total): grated onion, grated carrot, minced garlic, citrus zest, chopped cilantro, chopped parsley, chopped rosemary, or chopped thyme.

Prep
In a bowl, mash all the ingredients together. I like to glove up and use my hands, which are the two best tools in the kitchen. (For the beans, if you use a food processor to mash them, be careful not to over process or they will fall apart).

Divide the meatball mix into 16 blobs (technical term) and form/roll each blob into a round little ball.

Arrange meatballs on a baking sheet and bake in a 400°F oven for 20 minutes or until golden brown and cooked through, or they can be (gently) dropped directly into a simmering soup or sauce and cooked 5-10 minutes or until done.

Makes 16, nicely sized, meatballs.

Now it’s time to experiment and try different combinations. Have some fun and make some magic, I mean, meatballs!

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Categories: Main Dishes, Snacks, Under the Lid | Tags: , , , , , , , , , | 1 Comment

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