Monday, February 3, 2014

let's talk meatballs

You’re reading meatballs and you're looking at the photo.  Now, you’re thinking … so? 

What you see here is what I make at home, it’s what I eat and what my family eats.  Maybe it will be something I see somewhere and that I’m intrigued to try.  I’ll probably use what I have under hand.  I may be inspired by what I read,  or I’m using mom’s recipe, the food I grew up with.  You won’t find original recipes, maybe just sometimes.  I don’t want to be a chef and I’m not going to open a restaurant, but I love to eat and I have fun trying different ingredients and taking the time to cook a decent meal, and when it turns out good, I mean really good … I mean finger lickin’ good, I get excited and I need to share it in this little space with you.  I’m sure you have your own way of making things, but you might also like my way :)

In any case, everything you see here is real and simple, just like these darn good meatballs!

When my son comes up to me and says, “Hey Ma, why don’t you make some meatballs today, the ones with lots of sauce”, that’s when I realize I haven’t made them in a long time.  And to think, it’s one of my son’s favorites.  As a matter of fact, it’s one of my favorites too.

Let’s get straight to work!
If you’ve been following me, you know how much I care about quality ingredients, so the meat I use needs to be good.  When possible I go to me trusted butcher and ask him to mince the meat in front of me, choosing the piece I want.  Usually, I choose a lean cut with a small percentage of fat.  I’ve seen packages of minced meat at the supermarket that are full of fat, which you can notice miles away by the pinkish almost white predominating color, that’s exactly what I don’t want. 


500g minced meat (beef)
2 slices of stale bread previously soaked in milk (drained and squeezed)
3 heap tbsp grated parmesan cheese
Tomato sauce
1 egg
1 tsp parsley thinly chopped
1 garlic clove crushed 
1/2 onion thinly chopped
Grated nutmeg
Salt and pepper
4 tbsp of extra virgin olive oil

Combine beef, wet-squeezed bread, garlic, eggs, cheese, parsley, nutmeg, salt, pepper.  Shape meatballs, roll each meatball in flour removing any excess flour.  Heat olive oil in a large skillet.  Fry meatballs in batches. When the meatballs are brown and slightly crisp remove from the heat and place on a paper towel.  In the same skillet add the chopped onion, let it sweat for a couple of minutes and then put the meatballs back in the skillet. Add the tomato sauce, season with salt and cover with a lid.  After 15 minutes, remove the lid and cook for 30 minutes on low heat.  Stir every once and while to make sure the meatballs don’t stick.  

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