Meatballs
The beloved meatball. There are odd songs about them. Catchphrases about them too. But non of these help understand the magic of a good meatball.
The biggest thing we’re going to get straight is understanding what kind of meat to use. You’re not here to make some disappointing meatloaf, so you won’t be using just a wad of beef. Here we’re going for a 3 meat blend: Beef, Pork, Veal.
The Meats: Beef, Pork, Veal
For the beef, make sure you’re not using something too lean. For these meatballs, we use an 80/20 ground beef, meaning it is 80% lean meat 20% fatty meat, like chuck. This is advice similar to any recipe for a good beef hamburger, and the reasoning is the same: You’ll render a ton of that fat off while cooking, so using too lean a meat could lead to a dry end product. The 80/20 beef will provide enough fat to last the cooking process and leave you with a juicy flavorful meatball at the end.
On a similar note, enter the Pork. Using pork will not only add substantial flavor to the meatball, but you’ll also get those benefits of a juicer meat.
Lastly, the veal. Veal pops up all over Italian-American cooking, and these meatballs are no different. It has a distinct, leaner taste than beef, and will also help balance out the flavors of the pork. While you could do a beef/pork blend, you didn’t come here to make mediocre meatballs. And you’ll need the 3 meats to make the best, well rounded meatballs.
The Mixture
Don’t get fooled. You aren't mashing three meats together, adding some seasoning and calling it a day. While that might work for a burger, a meatball needs that soft, almost fluffy inside, surrounded by a seared outside. We’ll accomplish that by incorporating some flavorful filler into these little balls.
Ricotta and Parmesan will represent our cheeses. The ricotta is soft and creamy, while the parm will act as more of your “classic” cheese. Melting, binding things together.
Breadcrumbs and milk. You’re basically taking some dehydrated bread (crumbs), re-hydrating them with milk (creamy), and then adding them to the meat. You’ll get much more flavor this way, in addition to the softness of the bread.
Seasonings. As for the rest, the Italian Herbs, which act as a de facto Herbs de Provence, Salt and Pepper, and some red pepper. The dried herbs will hold up in the cooking process, while the salt and pepper season the meat. Add in some fresh parsley as well for an added herb taste.
Combine it all together with the help of some whisked egg, and you’re all set.
Ready To Get Started?
This recipe does not include the Sawce Classic Red Sauce. Be sure to throw this together before starting the meatballs!
What you’ll need
Makes 30-36 meatballs, recipe can be scaled down (ex. cut in half) as needed
1 lb ground chuck beef
1 lb ground pork
1 lb ground veal
1/2 cup fresh breadcrumbs
1/2 cup whole milk
1/3 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 eggs, whisked
1/4 cup parsley, minced (optional)
1 tbsp Italian Herb Mix
1 tsp each: Oregano, Salt, Pepper. 1/2 tsp Red Chili Pepper, more to taste
Lets Do This
Combine the meats in a large mixing bowl, mixing together
In a second bowl, mix breadcrumbs with milk and set aside until a coarse sand like paste forms
Add remaining ingredients, including bread mixture to the bowl
With hands, incorporate all ingredients together until mixed well together
Using 2- 3 ounces at a time, about the size of a golfball, roll meatballs out in your hands until a round ball forms
Repeat and place on a tray until all meatballs are formed. If working slowly, you can place meatballs in the fridge to better hold their shape
Heat a flavorless oil- like sunflower or peanut- over medium high heat in a wide pan deep enough to fry and least 1/3 of the way up the meatballs
Add meatballs, careful not to crowd the pan and cook, keeping the meatballs rotating frequently to maintain shape until browned on all sides.
Repeat for all meatballs, placing browned meatballs on paper towels to drain
Lower meatballs into tomato heated tomato sauce and simmer on low heat for at least an hour, ideally 1-3 hours
Serving the Meatballs
When it is time to serve the meatballs, you can serve these as a standalone, sitting in the tomato sauce and taken directly from there.
If you plan to serve with pasta, cook the pasta to al dente and finish in a pan with some of your red sauce. When finishing the pasta in the sauce, use sauce without any meatballs, and add the meatballs to the pasta once plated, as shown below.
Alternatively you can use the meatballs in other ways, such as on bread in a Meatball Hero.
Ready to cook? We teach this class!
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