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Excellent Meatballs

Excellent Meatballs

I have been trying and trying for years to make a tender and tasty meatball but they always came out too firm. I want my meatballs to easily fall apart when you dig into it with a fork. So what was different this time you ask me ? Well, I think the most important part is that I got equal parts veal, pork and beef directly from the butcher instead of using one of those “meatball” ground meat packages from the grocery store that supposedly have equal parts of all three meats in it. Also, the meatballs get browned and then baked plus I like to let them simmer in the sauce for at least 1 hour. These meatballs are so tasty and Anne Burrell also mentions another really important point and that is to test taste (why didn’t I think of that) a mini meatball before cooking them all up. Adjust the salt if needed! Now finally I got myself a tender meatball that I’ll be confident in serving for my guests.

Ingredients:

Extra-virgin olive oil

1 large onion, finely chopped

salt

2 cloves garlic, minced

pinch of crushed red pepper

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley

1 cup breadcrumbs

1/2 cup water

Directions:Coat a large pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for 5-7 minutes. The onions should be translucent but have no color. Add the garlic and crushed red pepper and saute for another 1-2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmigiano, parsley, bread crumbs and onions. Season well with salt. Mix using your hands squishing the mixture. Add water and do one final squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The patty should taste really good.

Preheat oven to 350 degrees F.

Shape the meat into desired size. I prefer them slightly larger than a golf ball. Coat a large pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookies sheet and bake them in oven for 15 minutes or until cooked all the way through. If using right away, add meatballs to your favorite marinara sauce. If not, cool and freeze.

Source:  Anne Burrell

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Frikadeller

Frikadeller

And then there’s Frikadeller, a wonderful traditional Danish dish.  I practically grew up on these delicious little Danish meatballs and so I carried on the tradition by feeding them to my son and husband, and they love them as well. They freeze well, are easy to make  and they are great as cold leftovers. My mother uses flour in her recipe, as do most everybody, but I once upon a time tried using House Autry Seafood Breader instead of flour and it worked out great. The seafood breader is basically just a seasoned type of flour and it does not taste like seafood. 🙂 I hope you enjoy these little treasures.

Ingredients:

2 lbs ground pork

2 eggs

1 1/2 to 2 tsp salt (to taste)

1/2 tsp pepper

1 shallot, minced

5 tbsp flour

Directions:

Mix all ingredients together. Spray a pan with olive oil. Form 1 1/2 inch rounded meatballs using a tablespoon and the palm of your hand. Brown meatballs on all sides over medium heat. This may be done in batches. Finish baking meatballs in a preheated 350-degree oven for 10 minutes to ensure they are cooked all the way through.

Source: My Danish Kitchen

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