How To Make Perfect Meatballs
The origin of the humble Meatball is not clear, it is often thought to have links to Persia and the Kofta which means (Pounded Meat). In more recent times the Meatball has become more closely associated with the Italian Cuisine and Pasta Sauce such as Marinara Sauce.
These Meatballs in Marinara Sauce are delicious & moist like a great meatball should be
So you probably want to know the secret to getting your meatballs moist and suculent inside , most people wind up with meatballs that are dry when you cut into them so if you want to avoid that then you are going to need to follow this tutorial and learn the secret behind perfect , moist meatballs.
At this point I should point out that there are many recipes out there for meatballs and most of them will give you a great flavour and for that matter it is good to experiment with the ingredients and try all different flavourings. I have listed the ingredients I have used below :
- 450 g Minced Beef
- 300 g Pork Sausage Meat
- 75 g Fresh Breadcrumbs
- 100 ml Milk
- 1 Brown Onion
- 1 tsp Chopped Garlic
- 1 Small Egg
- 75 g Grated Parmesan
- 1tsp Oregano
- 1/4 tsp Black Pepper
- 2 tbs Extra Virgin Oil
For these meatballs you need to make a 'Panada' that is made by soaking breadcrumbs in some milk. So you need to get some fresh bread and process it in a food processor to make 75 g of fresh breadcrumbs, then add these to 100 ml of full fat milk to form a thick paste. Set this aside while you get on with the rest of the recipe.
The Pannada is the key secret to keeping these meatballs moist and stopping them from drying up during cooking.
Get the minced beef & sausage meat into a large bowl and mix it all together with your hands, combine the diced onion and garlic. Season with Salt & pepper then mix in the Parmesan, oregano, egg and finaly the Panada.
Make sure you get these ingredients well mixed together, so take some time making sure the mix is right. When you add the Panada you may not need it all so you need to use your judgement as to how loose you need the mixture, it should hold together nicely but at the same time be a little sticky to the touch.
It is a good idea to refrigerate this mix for a hour before using it to make your meatballs.
Size isn't everything but it is important as far as this recipe goes. You don't want your meatballs too big as they will take too lonng to cook and you don't want them too small either. The size we are aiming for are around 1 inch balls , a little bigger than the size of a standard tbl measuring spoon.
You should get between 18 and 24 meatballs, depending on the actual size you rolled them, so I guess this recipe is looking to feed up to four people, or maybe just two if you are really hungary.
Get some oil into a shallow frying pan and get as many of these meatballs cooking on a medium heat as you can. You will need to keep turning these as they cook so that they cook evenly. When they are brown all over they are going to be pretty much cooked, you can cet them in an oven dish and cook them for 10 to 15 minutes at 180c just to finish them off.
If I am making these I like to get my pasta sauce pre cooked and then add these meatballs straight into the sauce and let them cook there for 30 minutes before serving them with fresh pasta and parmesan cheese.
These Meatballs are going to be delicious, succulent and moist