Best meatball recipe to cook the classic at home
Here’s the thing with meatballs: you can put them on spaghetti, toss them into buns, or eat them on their own as an appetizer, snack, or full meal. You can whip up a bunch of them and freeze them, which means you’ve got an almost instant dinner or after-school snack right at your fingertips. They are a great addition to a cook’s repertoire, because (in this cook’s opinion) there is always an occasion where they are the perfect tasty solution.
To freeze meatballs, lay them out on a baking sheet or tray and freeze them individually, then throw the frozen meatballs into a bag all together. Not only will they keep their shape, but they’ll come apart easily when you’re ready to take them off.
You can make really good meatballs with leaner (85%) ground beef or turkey. However, you want to be sure that you don’t overwork it when forming the balls. Too much mash and squeeze results in harder, drier meatballs. Compress them enough to hold them together, but not so tight that they compact the meat.
1 large egg
1 ¼ pounds ground turkey (or lean ground beef if you prefer)
1/3 cup seasoned breadcrumbs (Italian style)
1/3 cup grated Parmesan
½ teaspoon of salt
¼ teaspoon black pepper
1 tablespoon of olive oil
1. Lightly beat egg with fork in medium bowl. Add the turkey, breadcrumbs, cheese, salt and pepper and mix well. Shape into 12 meatballs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until nicely browned and cooked through, about 9 to 10 minutes.
At this point, you can transfer the meatballs to a pan with hot tomato sauce, and then pour them over spaghetti; or spread some sauce on the cut sides of a hero roll and add the meatballs and a little more grated Parmesan; or pop in toothpicks and serve with or without a dip for a game day or afternoon snack.