Everyday Meatballs

I guess these meatballs are called “everyday meatballs” because they are easy enough to make any day of the week. There is no chopping of onions, rolling or frying of meatballs. The ingredients are just measured out, mixed and portioned, either using a tablespoon measure like I do or even better would be a small ice cream scoop. Don’t even try to roll the meatballs, this is a very wet mix and this is what ensures the most tender and moist meatball. They are cooked directly in the simple tomato sauce which infuses the sauce with all the flavour of the meatballs. How many times can someone say/write meatballs?? This recipe is from the wonderful Deb Perelmen and can be found on her blog, Smitten Kitchen.

Ingredients

• 500gm mince meat (pork, beef or a mix of both)
• 1/2 cup Panko crumbs
• 1/3 cup milk
• 1 1/2 tbsp finely grated Parmesan cheese (20ml tbsp) plus more for serving
• 2 tsp kosher salt (1/2 this if using regular salt)
• Chilli flakes or black pepper
• 1/2 tsp onion powder
• 2 large eggs
• 2 garlic cloves, minced
• 1 1/2 (30ml) tbsp olive oil
• 2 x 400gm can tomatoes

Directions

Place meat, panko, milk, cheese, 1 tsp salt (1/2 if not kosher salt), pinch of chilli flakes, onion powder, eggs and half the garlic in a large bowl.

Mix until everything is well combined. I find a clean hand is the easiest way to do this. Use a tablespoon measure to scoop out the meatballs and place on a tray or large plate.

Place in the fridge to firm up for 30 minutes, if you can spare that much time. While the meatballs are in the fridge start your sauce. Place olive oil, garlic and a pinch of chilli flakes into a large heavy based pot over medium heat. Let sizzle for 30 seconds to a minute, being careful not to burn the garlic.

Add tomatoes and their juices, being careful for splattering. Break up the tomatoes well with a wooden spoon if they aren’t already crushed. Season with remaining salt.

Let mixture simmer over low heat 10 – 20 minutes until thickened slightly, stirring occasionally. Reduce heat to the lowest setting and add the meatballs, one by one and cover with a lid.

Don’t touch or move the meatballs for at least 20 minutes, so they don’t break up. The meatballs should be fully cooked through after 25 minutes.

You can serve these meatballs with spaghetti as is traditional. If you do this remove the meatballs to a bowl with some of the sauce leaving enough of it behind to toss through your spaghetti.

There are so many delicious ways to eat these meatballs……

• stuffed into soft dinner rolls for sliders
• as is with bread or garlic bread to scoop up the sauce
• over cheesy oozy polenta
• in a meatball sub

If you love meatballs or your family does but you just don’t like the hassle of a traditional recipe give this one a try and don’t forget to let me know how you go. Enjoy. Sheryl x