Meatballs

 

 

Once again I have been doing a little thinking and wondering about new content for you, dear constant reader, and it is because of you that I am going to make the commitment to you all to post something at least once a week. I can't make promises about what I will post. But it will be everything from product reviews, restaruant reviews, recipes to random things that pop up in my life, to some of my hobbies and whatever else pops up for me to write about.

 

 

But I need you to give me imput, critiques and help to improve. I am doing this all for you and I want to give you what I can but I need you to tell me what it is you need. With all that out of the way on to the food...

 

 

 

I had a friend request that show him how I make meatballs. Now my recipe is not the only way to do it, and I may eventually do variations on a theme and show you a few other ways. But this one is my favorite generic meatball that you can easily turn into a nice hearty meatloaf.

 

 

On to what you will need.....

1 pound/ 1/2 kilo each of Ground Beef, pork and veal
You can feel free to substitute out all ground beef or ground turkey but you may want to add another egg and some water to keep the turkey from being dry
8 ounces of italian sausage (I used 4 ounces of sweet and 4 of hot)
1 Egg
1 Medium Onion (fine diced)
1 cup of Breadcrumbs
2 cloves of garlic (minced)
1 tablespoons dried basil
1 tablespoon dried oregino (or to taste)
Salt and pepper to taste

That is it. Dice the onion, mince the garlic and add everything to a big bowl and dig in with your hands, the best mixer ever created, and mix everything well and roll into balls. The size depends on what you want to do with them.

I like to roll them fairly small so they cook fast and I just drop them right into the tomato sauce to cook them. But if you like them browned then you can bake or cook them in a frying pan before you add them to your sauce.

Just remember when working with raw meat to wash your hands in warm soapy water, and wash everything down after to prefent cross contamination. No one likes being sick. And always cook ground meats to 165°F/73.8°C

Happy Eating