Friday, May 7, 2010


My family loves spaghetti and meatballs and we typically have pasta and marinara on Monday nights.  When I am up to the task, we have meatballs, too.  I have to admit though, they are a lot of work.  Heating up the oil can be wasteful if only for a dozen so recently I began making enough to freeze 2 containers of 12 each.  With all the activities and running around, we get the full effect 2 more times with a fraction of the work and no mess!  I use my 1oz scoop to roughly measure out the amount needed.  It saves time and makes them more consistent in size.  I like to buy the meat the day I am making them and I let it sit out for 30 minutes to warm up before making the meatballs.    
In a bowl, add 3 lbs Ground Beef (90/10), 4 Cloves Freshly pressed Garlic, 1 Medium Onion Minced, 1/2 Cup Dried Bread Crumbs, 3 Tbl Finely Chopped Fresh Flat Leaf Parsley, 1 Tbl  Dried Oregano, 2 tsp Dried Basil, 2 tsp Kosher Salt, Freshly Ground Pepper and lastly 2 Beaten Eggs.  Using your hands, quickly incorporate all the ingredients without changing the grind of the meat.  If it is overworked it will resemble canned cat food.  Wash hands thoroughly.  Heat an empty skillet over medium high heat. Add Canola Oil to 1 1/2" deep.  Meanwhile, begin forming and quickly rolling the meatballs.  I like to do all the scoopinf then all the rolling.  Add the first meatball, you should immediately get a sizzle going and if not, pull it out and continue heating the oil.  Cook them in batches, 10-12 at a time, browning 1 side then the other to a medium brown.  When you get down to the last 2 batches, cook half of the remaining meatballs in each batch.  Do not over cook them.  They should be more medium inside as they will finish cooking in the marinara.  As you are cooking, the oil will begin to break down so you may have to lower the temp or you will find the later batches beginning to burn.  If your pot of marinara is on the stove near by, use a slotted spoon to remove any bits of onion floating around, and add it to the sauce.  It adds terrific flavor!  I drain the meatballs on a slotted spoon and add it directly to the sauce.  For the ones to be frozen, drain on a paper towel and freeze once cooled.  For Meatballs Grinders, serve the meatballs in marinara with a 6" length of Crusty Bread and Grated Provolone and Mozarella Cheeses.  Warm up the sandwich once made!

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