I have held off on posting post-Sandy as I know that many of you have struggled with electricity and/or you’ve been busy trying to help those in need. But I’m getting the sense that you’re now ready… So whether it’s therapy or a way to comfort friends and family who can’t cook for themselves, let’s get back to cooking!
Speaking of comfort, who doesn’t love a meatball?!? Simple, easy to make-ahead and super versatile, they are the perfect comfort food.
MAKE YOUR OWN RECIPE
Here’s my recipe for Italian-style meatballs. Using this recipe as background on technique, how might you make your own recipe? How about you:
Vary your protein?
- Veal, pork, turkey, chicken and even eggplant are great substitutes
Diversify your flavors?
- For an Asian twist, add garlic, ginger, scallions, cilantro, soy sauce and sesame oil
- For a Swedish twist, add nutmeg, all-spice, butter/cream and serve with lingonberry sauce
- For a Hungarian twist, add caraway, paprika and roasted pepper\
You get the idea… Now, make your own recipes!
½ – Onion, minced
4 – Garlic cloves, minced
1 – Egg
½ cup – Parmigiano-Reggiano, grated
1 tsp – Kosher salt
½ tsp – Ground black pepper
1 lb. – Ground beef
½ cup – Panko breadcrumbs
1. Combine onion, garlic, egg, cheese, salt and pepper in a large bowl
2. Mix in the meat with your hands – do not overmix
3. Add the panko
4. Once your mixture is a consistency that is still moist but allows you to use your hands to roll the meatballs, wash your hands in cold water to help prevent sticking when rolling
5. Form your meatballs
6. Gently place them in a simmering pot of your favorite tomato sauce, cover with a lid and simmer for 30 minutes (alternatively, saute the meatballs in a bit of oil OR bake your meatballs in a mini –muffin tin in a 350* oven until your thermometer reads 155*)