Meatballs! What's your recipe and secret? Cooking

Meatballs are a science and many people work for years on their recipes. I'd like to hear your favourite meatball recipes, special ingredients and how you serve them!

Heres how we make them, the ingredients are enough for ten large meatballs:

• 1kg of minced beef
• a cup of breadcrumbs (forgot how much they weigh in gramms, but If you have the ones that are almost fine as a flour start out with 3/4 of a cup and look at the consistency. A full cup of panko style breadcrumbs on the other hand should be exactly right)
• 125ml (1/2 cup) of milk or heavy cream
• 75g of grated Parmiggiano Reggiano, Grana Padano or Peccorino. I imagine a matured Cheddar cheese (15-20months) could also work.
• two large or three small to medium eggs
• four to six cloves of garlic depending on the size, very roughly chopped
• a whole medium sized onion, very roughly chopped
• 2ts of salt
• freshly ground black pepper, 20-30turns of my pepper mill (for what that's worth... Sorry!)
• optional: 2-3ts of frozen or a hand full of fresh parsley. (I always use frozen because it can be conveniently kept in the freezer for months)

Recipe:

Take your garlic, onion, eggs and milk/heavy cream and mix them in the food processor. Then add the cheese, breadcrumbs, salt, pepper and parsley give it another mix until all has come together. If I remember correctly the original recipe added salt and pepper to the minced meat instead of the liquid but I like it better this way, because I feel like I have more control over the end result.

Add the mixture to your minced beef and mix thoroughly with your hands. Let it firm up in the refrigerator for up to half an hour and then form roughly ten big meatballs, but I guess you can adjust to whatever size you prefer.

Preheat your oven to 250C/ 500F. Add some olive oil on a baking tray and place your meatballs on top. Bake them for 10 minutes at high heat. Turn on fan assist if you have it.

Now just put them in some nice tomato sauce, let it simmer a bit and enjoy with pasta, polenta or whatever you like.

I guess mine is pretty basic, but it's also very solid and foolproof. I get really consistently good results.

Now I'm really looking forward to your ideas!

Submitted November 09, 2017 at 11:02PM by constantlymat http://ift.tt/2hjJbPv Cooking