not so much a recipe as a guideline
For those of you with no interest, I'm putting this behind a cut. For those of you who want to know about the meatballs, click on.
Evil tempting meatballs...
The meat: One third of each ground chuck, ground pork, and ground lamb
(I've been feeding a family of 4 lately so the 3 pounds works well,
if I were still single, I would probably end up freezing much of
it).
The fill: Salad croutons, one to one and a half box (garlic flavor is best but
experimenting is a fun thing to do, quantity depends on how much meat
you want)
The moisture: Egg ( one to 3 depending on how much meat you are using, the size of the egg
etc... I once got a dozen large eggs that looked more like mediums)
The flavor: Commercial italian seasoning spice, Worcestershire sauce
Special hardware: A mini-muffin tin
The coating: Panko (japanese bread crumbs)
The prep:
Mix the three meats together with hands. Add egg(s), spice, and Worcestershire sauce.
(I can't tell you exact amount on spice and sauce, I usually do 5 "dashes" of the spice, and two of the sauce.... I like for the whole mix to have the green flecks in it so if a spot looks bare after mixing, I add more spice)
Add croutons.
(I try to have an even amount of bread to meat, if there is too much meat I add more croutons
so it is better keep adding a little until you get consistency you want.
Add egg(s). (again those versed in what meatballs/meatloaf should be like will know when to
say when)
Cover bowl with plastic and put in the fridge for about 8 hours.
(I've gone up to 24 before with no problems)
Cooking the balls:
Preheat oven to 400.
Fill a "dredge bowl" with Panko.
Shape meat into little balls with clean hands. Give balls a spin in the bread crumbs to coat them. Rest finish coated ball on top of mini-muffin cup.
Bake for 20 minutes or until internal temperature of balls is 155.
(it's okay to laugh or make evil commentary as you probe the balls with the digital
thermometer).
Let balls rest for 10 to 15 minutes.
(again snickering is fine here).
Enjoy by themselves, with dipping sauce, or over sauce or pasta.
Warn any visiting fledgling vegetarians of the danger, or not if you want the entertainment.
Evil tempting meatballs...
The meat: One third of each ground chuck, ground pork, and ground lamb
(I've been feeding a family of 4 lately so the 3 pounds works well,
if I were still single, I would probably end up freezing much of
it).
The fill: Salad croutons, one to one and a half box (garlic flavor is best but
experimenting is a fun thing to do, quantity depends on how much meat
you want)
The moisture: Egg ( one to 3 depending on how much meat you are using, the size of the egg
etc... I once got a dozen large eggs that looked more like mediums)
The flavor: Commercial italian seasoning spice, Worcestershire sauce
Special hardware: A mini-muffin tin
The coating: Panko (japanese bread crumbs)
The prep:
Mix the three meats together with hands. Add egg(s), spice, and Worcestershire sauce.
(I can't tell you exact amount on spice and sauce, I usually do 5 "dashes" of the spice, and two of the sauce.... I like for the whole mix to have the green flecks in it so if a spot looks bare after mixing, I add more spice)
Add croutons.
(I try to have an even amount of bread to meat, if there is too much meat I add more croutons
so it is better keep adding a little until you get consistency you want.
Add egg(s). (again those versed in what meatballs/meatloaf should be like will know when to
say when)
Cover bowl with plastic and put in the fridge for about 8 hours.
(I've gone up to 24 before with no problems)
Cooking the balls:
Preheat oven to 400.
Fill a "dredge bowl" with Panko.
Shape meat into little balls with clean hands. Give balls a spin in the bread crumbs to coat them. Rest finish coated ball on top of mini-muffin cup.
Bake for 20 minutes or until internal temperature of balls is 155.
(it's okay to laugh or make evil commentary as you probe the balls with the digital
thermometer).
Let balls rest for 10 to 15 minutes.
(again snickering is fine here).
Enjoy by themselves, with dipping sauce, or over sauce or pasta.
Warn any visiting fledgling vegetarians of the danger, or not if you want the entertainment.