Meatballs



You could be eating this.

Here's How

1/2lb Beef  (85/15)
1/2 lb Pork (80/20)

S&P
1 teas Garlic Powder

2 Eggs
1 1/2c Bread Crumbs
1/4c Grated Parm
3Tbl Grated Onion
2 Minced Garlic Cloves
2Tbl Chopped Parsely
2Tbl Ketchup

Mix.
Form into meatballs.
Brown in a pan with 3Tbl Extra Olive Oil.
Flip. Brown.
Deglaze with 1c Wine. of Any kind.
Add 1c water
Add 2 1/4c tomato sauce
Simmer 20min.

Let's be honest though. A thing of beauty, like the pictured meatball, is more than just a list of ingredients. Attention to detail separates a true meatball from a ball of meat. Allow me to break it down for you.

First things first. Gather round the makings. 

   

A visual for you.
I'm aware I have a full pound of both beef & pork in this picture. However, I assure you I save half of each for later usage.



The Specifics:

Combine the beef & the pork by scraping them together w/two forks. Be gentle though. Think fluff, not tough.

Once combined to your liking...

Take a knife to the garlic

Grate a quarter of an onion.

Then, chop the parsley.
Next up:
Season the meat with salt, pepper, and garlic powder. Add in the two eggs, parm, and ketchup.



Funny face was unintentional. Enjoy anyway.

Break the yolks and fork the mixture through the meat.

Add the parsely, onion, and garlic into the mixture. Again, fork through.



Should look something like this.

Ready for breadcrumbs.

Yayyysh

And yet again, fork through. Then, with clean hands, mix ever-so-gently making sure every single last bread crumb is moistened.



This is unacceptable.



That's more like it.

Wash your hands.

Preheat your pan (I use a 12 in. T-Fal) with 3Tbl of extra virgin olive oil heated over medium.



Preheating.



  

This is the setting I use.

To the heating pan, form the meatballs and add them one by one. I prefer my meatballs to be golf-ball sized.

An example.

Crowded meatballs, or not, the end result will not be affected. Trust me.

Make progess like so:

By the time you've added your final meatball to the pan, it is time to flip. But first, take a moment to wash your hands clean.

Once your hands are clean & dry, grab a clean butter knife and fork. Flip the first meatball added to the pan. Immediately flip the second meatball added to the pan. Flip the third, and so on and so forth.

Like so. This is my technique.



Continue. Until you see this.

Take a breather for a couple of minutes. The meatballs, like you, will benefit from this. Then, deglaze the pan with a cup of any kind of wine. Red or white, doesn't matter. I used the remnants of leftover birthday celebrations I had in my fridge.
 

These meatballs deserve star treatment.

Cook for a couple of minutes.
Pour in a cup of water.
Then add your tomato sauce of choice. I use jarred.

Amount of water I tend to use.

If you have trouble opening jars, tap its lid on the ground to break the seal.

I used that much sauce.


Return to a boil.




 Once boiling, reduce the heat to med-low. Simmer for 20 minutes.


Medium low.



Set your timer, so not to forget.

Walk away. 20 minutes passes. Once you come back, you've done it. You've successfully made meatballs.

Just look at it.

Dig in, eat up. And exclaim, "Now, that's a meataballa!"