One of the items you’ll see on my daily menu with frequent regularity is meatballs. Diana makes them about 25-30 at a time, and they are incredibly useful to have around. They can be eaten plain or dipped in your favorite condiment. They can be eaten cold or tossed in the microwave for 30 seconds. They can be broken up and put in your soup or incorporated into whatever you’re cooking. And they’re great to have around when you just need a couple of bites of goodness. In the interest of sharing the goodness, I’m posting the recipe we generally use. It’s a great jumping off point for you to come up with your own twist. So, without further ado, I give you… A Meatball Recipe.
- 1.5 lbs of ground meat (we like a blend of equal parts 20% lean beef, pork and lamb. Mix and match to your taste)
- 2 eggs
- 1/2 yellow onion, chopped into a smallish dice
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1/2 tsp dried sage
- salt to taste (3/4 tsp?)
- ground black pepper to taste
- pan frying oil of your choosing. It should be something with a relatively high smoke point. We used sunflower. You can use olive oil, but you’ll need to cook longer at a lower temperature.
In a skillet over medium high heat, warm a tablespoon or so of oil. Add the onion and stir occasionally until caramelized. While the onions are cooking Add all the remaining ingredients to a generously sized bowl and mix well. Once the onions are done, lift them out of the pan and add to the meat mixture. Don’t just dump them in, as we don’t want all the oil to go in the meat. Mix the onions in well. Begin forming the meatballs. I like to make them fairly small… smaller than a golf ball, but you can make them whatever size you like. Roll them between your hands until you get a nice uniform sphere. I like to press them into a patty shape, as they’re easier to store, but this is purely personal preference. Once you have all your patties/balls formed, reheat your pan and make sure there’s enough oil to coat the bottom. Cook the meatballs until evenly brown outside and not raw inside. (There’s an opportunity for tag-teaming here, BTW… it’s much quicker to have one person do the forming and the other to do the frying.) When they are done cooking, drain the meatballs on a paper towel-lined plate, place in a convenient container, toss ’em in the fridge. We generally get 25-ish meatballs out of a batch.
Feel free to play with this as you see fit. We chose the spices and meats we did because we’re partial to middle eastern flavors, but you can make these as ‘Merican as apple pie by using all beef and seasoning with just salt and pepper. Or go Italian with a beef and pork blend and a healthy hit of Oregano, maybe with some garlic. Give it a try… let me know how it works out!