Slow Food:Homemade Meatballs (Polpette di carne)
Meatballs are always a crowd pleaser. Yes, you can buy premade and cooked meatballs easily (I see you IKEA), but this is so easy to put together and you know exactly what is going in them. Can’t always say that for the storebought ones. This recipe is kid tested and approved. It also freezes well. Win-win. The trick to tasty, tender and juicy meatballs is to have the right ratio of meat and fat. In the US, this means getting the 70/30 mix. I would not recommend using super lean cuts, or that translates to hard and tough meatballs that are not so appealing. And forget reheating at that point, DOA sad desk lunch right there. If you are going to take the time to make meatballs, make them right!
Cook’s note: You do not have to use beef. You can use turkey, chicken, pork or veal. I also use sausages sometimes. Whatever is on hand. Lamb is tasty, but I would read the room before proceeding, it is a distinct taste and not everyone digs it. I like lamb, but if I do lamb meatballs, it is for myself or people that 100% like lamb.
Ingredients
600 grams/ 1.3 lbs of ground meat ( I use a mix beef, pork and veal, or even sausage if I need to use it up)
40 grams/ 1/2 cup panko flakes (you can use bread crumbs, but panko is a bit lighter)
2 Tablespoons dried parsley or 3 Tablespoons fresh chopped parsely (I like to use persillade as well)
50 grams/ 1/2 cup grated cheese (I use pecorino or parmigiano - and if you only have the green can, fine!)
1 1/2 Tablespoons dark soy sauce
one garlic clove, stem removed then minced or 1/2 teaspoon garlic powder
1/2 teaspoon white sugar
1/2 teaspoon black pepper
1 egg, beaten
Directions
In a bowl mix all of the ingredients above until evenly mixed. Hands work best here. I like to chill the mixture for about an hour if possible. Take a wet tablespoon or small ice cream scoop, and roll the balls. The water gives them an even finish and keeps the bits off your hands. You will have about 28-30 meatballs. I usually freeze half of them at this stage, for later use.
Now for cooking them - you have several options:
Bake at 190C/375F for 20 minutes on a sheet tray lined with parchement paper. My number one choice of cooking because no babysitting required.
Deep fry them in oil on medium high for 4-6 minutes (delicious? YES. But…a bit more caloric)
Air fryer - 12 minutes at 190C/375 F. Check on them after 6 minutes depending on your air fryer and give them a toss.
Pan fry - In a skillet you can cook on medium high heat for about 10-14 min, giving them a constant nudge to ensure even cooking. (This is my last resort, because it does not always have the most even result)
Serve with sauce, as an appetizer or with pasta - you do you. Enjoy!