Meatballs
Ingredients:
½ cup milk
1 large egg
1 cup grated parmesan cheese
¼ cup finely chopped fresh parsley leaves
2 teaspoons kosher salt
Freshly ground black pepper
1 pound ground meat, such as beef, pork, turkey, chicken, or veal, or a mix
½ cup finely chopped onion (or grated on a coarse grater)
1 clove garlic, minced
Equipment:
Mixing bowls
Knife
Cutting Board
Grater
Baking Sheet
Oven
Instructions:
Combine the milk and ½ parmesan. Place the parmesan in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The parmesan will absorb the milk and become a little thicker.
Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the remaining Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
Add the ground meat. Add the meat to the egg moisture. Use your hands to thoroughly mix the egg mixture into the ground meat.
Add the onions and soaked parmesan. Add the onions, garlic, and soaked parmesan. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
Form the meat into meatballs. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 ½ inch meatballs (about tablespoons each). Continue shaping until all the meat is used.
Option 1. Roast or broil the meatballs in the oven. Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400f for 25-30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165f in the middle on an instant read thermometer. Serve immediately.
Option 2. Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30-35 minutes. The meatballs are done when they’re cooked through and register 165f in the middle on an instant read thermometer. Serve immediately.
Recipe Notes
Doubling this recipe: This recipe can be doubled for larger crowds.
Storing leftover meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
Make-ahead meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
Freezing uncooked meatballs: Prepare the meatballs through Step 5. Arrange in a single layer on baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
Freezing cooked meatballs: Let the cooked meatballs cool completely, then arrange in a single layer on baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months.