I remember years ago, meatballs seemed intimidating so we ate many spaghetti dinners with ground beef, chicken or turkey in the sauce. However, one day we decided to step outside of our comfort zone and attempted to make meatballs. It’s not that hard, but it does take a little more time than just throwing in a bunch of ground meat into a sauce. However, what you get is a nice ball of savory meat to go with your pasta. I think it’s worth the extra effort and it adds extra texture to the meal. So, how to make meatballs?
- 1 lb of ground beef
- 1 large onion, chopped
- pinch of salt
- a few twists of freshly ground pepper
- 1 tsp of parsley flakes
- 2 slices of plain white bread (minus the crust)
- 1 tsp of chili flakes (if you want to kick it up a knotch)
- 1 tsp oil
The instructions are pretty simple. Just add all the ingredients together (with the exception of the oil) and mix. The only thing you may want to do is rip the bread into smaller pieces before combining it with the other ingredients. When fully mixed, it should look something like this.
From there, heat a pan on medium-high heat and add the oil. Grab about a heaping tablespoon of the meat mixture and using your hands (yes, it can get icky), roll it around your palms to form the shape of a ball. Place the ball into the pan and continue making more spheres and adding it into the pan to cook.
I’d suggest cooking them until they are brown and partially cooked, but not fully cooked. This is because they need to simmer in the pasta sauce as well and nobody wants hard, dry meatballs.
When they’re done, all you need to do is assemble: add sauce and meatballs on top of your cooked pasta and it’s good to go into your tummy with some parmesan cheese. Yum!
Alternatively, you could omit the tomato sauce altogether and make appetizers using toothpicks and a tasty BBQ sauce to go with the meatballs. However, guess what I had for lunch recently. 🙂
N.B. The horse meat is a joking reference to a recent scandal about a company using it in their meatballs. 🙂