ComponentsDecember 17, 2017

Classic Meatballs

Name: Classic Meatballs
Ingredients: 3/4 cup panko; 2 tbs dry vermouth; 2 tsp kosher salt; a few grinds of black pepper; 1/2 lb 20%+ ground beef; 1/2 lb ground veal; 1/2 lb ground pork; 1 egg beaten; 1/4 cup onion, minced; 1 tbs parsley minced; 1 clove garlic, finely chopped

On top of spaghetti…..

Seriously. These are great, particularly if you simmer them in simple tomato sauce and pop them onto spaghetti or into a sub.

One thing i do a bit differently than most is add a little vermouth (or white wine) to the mix. I think the acid makes them seem lighter and the vermouth adds a bit of extra flavor.

Mise en Place

Staples

3/4 cuppanko
2 tbsdry vermouth
2 tspkosher salt
a fewgrinds of black pepper

Meat

1/2 lb20%+ ground beef
1/2 lbground veal
1/2 lbground pork

Dairy

1 eggbeaten

Veggies

1/4 cuponion, minced
1 tbsparsley minced
1 clovegarlic, finely chopped

Equipment

1skillet
1bowl
1sheet pan
1scale (optional)

Directions

over medium low heat, sweat onions with some oil and a pinch of salt about 10 minutes
when onions are soft, add garlic and cook for one minute
add vermouth, cook 30 seconds and evac to bowl and let cool a bit
add panko, salt, pepper, egg, and parsley to bowl, stir to combine
add meats to bowl, fold to combine. make sure you mix the meats well
make meatballs, i like to keep them evenly sized so i use the scale and make 65 gram sized balls. stash them on sheet pan
decide how many meatballs you want to eat now, and stash the rest in the freezer
wipe out skillet, add fresh oil and bring to medium high heat
brown the meatballs in batches, 2-3 minutes per all sides
you can eat them now, or add them to tomato sauce and let them baste for a while, yum!

#meatballs