How to Make the Perfect Meatball

How to Make the Perfect Meatball

Before you start rolling, sample your mix—fry up a small amount of the mixture in a pan, taste, and adjust. For a tasty, caramelized crust, sear them in a cast-iron pan. (For smaller meatballs, such as the Swedish ones below, an oven gets the job done just fine.) As for flavorings, you’re limited only by your ambition: Moroccan harissa, French truffle paste, Szechuan peppercorns… These three variations take you to Sicily, Sweden, and Vietnam. Happy travels.

[contentblock id=1 img=adsense.png]

Meatball 
Base

1 lb ground 
beef
1 egg
1 garlic clove, 
grated
½ cup panko 
breadcrumbs

How to Make the Perfect Meatball

Sicilian Meatballs

Makes 12
To Meatball Base add:
Zest of 1 lemon

½ cup fresh parsley, chopped
½ cup golden raisins

[contentblock id=2 img=adsense.png]

1 tbsp pine nuts

2 tbsp anchovy paste
1 tsp kosher salt

1. Combine ingredients in a mixing bowl. Mix gently with hands just until the ingredients are well-distributed. Do not overmix. Form the meatballs by rolling between your palms. (They should be about 2 oz each—bigger than a golf ball, smaller than a tennis ball.) Set on a parchment-lined baking sheet and chill for a minimum of 20 minutes, up to an hour.

2. In a cast-iron skillet over medium heat, sear meatballs for 5 minutes. Flip and sear an additional 5 minutes, then carefully transfer to a slowly simmering pot of tomato sauce. Set meatballs into sauce, but don’t overlap. Cover and cook on low heat for 35 minutes.

HOW TO SERVE: Spooned over spaghetti or polenta, or tucked into long sesame-seeded sandwich rolls with smoked provolone.

Swedish Meatballs

How to Make the Perfect Meatball

Makes 30
To Meatball Base add:
½ onion, peeled and grated, with all the liquid squeezed out through a paper towel

½ tsp each ground cardamom, allspice, and nutmeg
7 sprigs fresh dill, chopped
3 sprigs fresh thyme
1 tsp kosher salt
Fresh ground black pepper to taste

1. Preheat oven to 400°F. Combine ingredients
in a mixing bowl. Mix gently with hands just
until the ingredients are well-distributed. Do
not overmix. Form meatballs by rolling between your palms; they should be about the size of ping-pong balls. Set on a parchment-lined baking sheet and chill for a minimum of 20 minutes, up
to an hour.

2. Remove meatballs from the fridge and slide the parchment paper out from under them. Drizzle
2 tbsp olive oil over the pan and roll them around so the oil coats the meatballs and greases the pan. Bake for 15 minutes.

HOW TO SERVE: Over egg noodles with a warm, peppery, mustardy beef gravy and garnished with chopped parsley.

[contentblock id=3 img=gcb.png]

Vietnamese Meatballs

How to Make the Perfect Meatball

Makes 12
To Meatball Base add:
Zest of 1 lime

1 jalapeño, seeded and minced
1 tsp ground star anise
2 tbsp fresh lemongrass, minced
1 cup fresh cilantro, chopped
2 inch fresh ginger, grated
½ tsp fish sauce
½ tsp sugar
1 tsp kosher salt

1. Preheat oven to 400°F. Combine ingredients in a mixing bowl. Mix gently with hands just until the ingredients are well-distributed. Do not overmix. Form the meatballs by rolling between your palms. Set on a parchment-lined baking sheet and chill for a minimum of 20 minutes, up to an hour.

2. In a cast-iron skillet over medium heat, sear meatballs for 3 minutes. Flip and sear an additional 3 minutes, then transfer skillet to oven. Cook 15 minutes. Remove from oven,
cool slightly.

HOW TO SERVE: Wrapped in lettuce leaves with rice noodles, shredded cucumbers and carrots, hoisin sauce, and crushed peanuts.

Related posts

14 Foods Healthy Eaters Were Obsessed With in 2016

Alexis N. Crockett

Pan-Fried Pork with Balsamic Lentils

Alex Jane

The Best Foods to Eat for Strong Bones

Alexis N. Crockett