...ok, "Best Meatballs Ever" might be a bit of an overstatement, but these are still pretty great and not terribly difficult to make. While picking up key lime juice on Saturday for an imminent cheesecake, I stumbled across Whole Foods selling a nicely-packaged trio of ground beef, veal, and pork. I bought it thinking I'd use it to make a meatloaf, but once I'd started a batch of tomato sauce I was convinced by the beautiful and talented Cara to make meatballs intstead. Here's how I did it:
Clinton Hill Foodie Awesome Meatballs
1/2 - 2/3rds lb ground beef
1/2 - 2/3rds lb ground pork
1/2 - 2/3rds lb ground veal
2 tbsp minced garlic
2 eggs, lightly beaten
2 cups bread crumbs
1 cup freshly grated parmigano reggiano
1 tsp cayenne pepper
1 tsp parsley
1 tsp salt
1 tsp pepper
1 cup water
2 tbsp extra virgin olive oil
In a large bowl, combine the meat with the garlic, cheese, eggs, and spices.
When everything's combined well, add the bread crumbs. This is a little harder, and you'll have to break the meat up a few times to get enough moisture to get all the bread crumbs combined. Once that's all in, combine the water, a half a cup at a time.
Roll the meat into balls as big or as small as you like. Mine end up about the size of a raquetball.
Heat up the olve oil in a pan or skillet. Fry the meatballs in batches, turning regularly so that they're cooked on all sides. Once they're nicely browned everywhere, move to a paper towel to drain off some of the grease.
Drop into a pot of sauce for 10-15 minutes before serving.
So that's it. They're not very difficult to make and they're always a big hit. I threw them into the sauce I made the same day and then had a plate of linguine with fresh sauce and a meatball for dinner.