|My brand of choice, though I've tried way pricier Rao's and other top-shelf labels, too. I could tell Rach thought it was sacrilege to put excellent homemade meatballs in jarred sauce, but.....|
Tuesday, August 12, 2014
Rachel's Mom's Meatball Recipe
I've never made good meatballs. They were a pain to pan-fry, getting burnt on the outside while still pink inside. I've resorted to ready-made turkey ones [with artificial ingredients and preservatives, and weird flavor] or pricey prepared ones from Kings grocery store, which shrink to minis when I bake them. By the time they're browned through, all the fat has dripped off and they're the size of large gumballs.
These were delicious! Tender and browned easily, no sticking to pan. Thank you, Rachel!
The Secret Recipe
R. suggests a mixture of ground beef and pork, but the store only had beef, so I got that. Per pound of meat, mix in 2 eggs, 1/2 cup bread crumbs, 1/2 cup grated cheese [R. likes Locatelli brand Pecorino Romano blend, so I got that], 2 to 3 minced garlic cloves and maybe 2 tablespoons finely chopped curly parsley [or dried parsley, 1 T].
Heat olive oil in skillet [use enough to cover bottom], shape mixture into balls, pan-brown. Turn with spoon until browned on all sides. By then they should be cooked through but if not, they will be by the time they've simmered in a pot of sauce.*
They're so good, Rachel said. Whenever I make them, I always eat one plain before I put them all in the sauce. [I did the same and gave Sug one, too. We both loved them.]
Double yum, and more wholesome, less pricey than what I've been buying. Even Punchy ate two. Fortunately, vegetarian H. and visiting vegan Figgy already had plans to go out to dinner....
*I told Rachel I 'd be using a large jar of Victoria marinara sauce. She tried to coax me to make a quick sauce with plum tomatoes and garlic, but that was beyond me today--and anyway, Victoria is great.