A Meatball Recipe For Grace and Katherine

OOPS!  Sorry for the premature post (I hit publish without any pix)!  Clearly, I am tired…I’m coming off one of my crazy medical weeks!  Every quarter, I see at least two docs– my nephrologist, who checks on the health of my now two-year-old kidney from my husband Kurt, and my endocrinologist, who helps me tweak my diabetes routine so that I keep this kidney the rest of my life.  So many trips to DC, several tubes of blood and a handful of imaging tests leave me quite out of time to blog.

Yet I still cook, so I’m sharing a recipe that Grace asked me for a few days ago– one for meatballs.  I’m also posting it for my high school pal Katherine, who says her meatballs fall apart.  I guarantee this recipe will not result in crumbled meat balls because I broil them.  It’s faster and easier to clean up, too!

Kurt gave me this recipe; he was our family’s original cook when I was traveling around the country.  (I never realized how many more states I’ve visited than he has, until we compared notes a few evenings ago).  I’m sure that he pulled the original recipe from his treasure trove of Italian cook books because it includes parmigiano cheese.

I make these meatballs fairly small, about 1-inch in diameter, and cook them atop my broiler pan so the fat drips below.  They cook quickly, so don’t walk too far away from the oven– about 5-6 minutes, max!  Pop them into bubbling pan of tomato sauce (in a rush, I’ll use Newman’s or Giada’s Tomato and Basil), heat through and serve over your favorite long pasta.

Kurt’s Meatballs

  • 1 lb ground beef (I like 85-90% fat-free, or organic which is lean)
  • 1 slice firm white sandwich bread (I use Pepperidge Farm), crust removed
  • several tablespoons of milk, enough to soak the bread slice
  • 2-3 TB finely chopped flat-leaf parsley
  • 2-3 TB finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 c grated parmigiano
  • 1 TB olive oil
  • 1/2 to 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper

Preheat the broiler.  Place the bread in a small bowl and cover with a glug of milk to cover.

Thoroughly soak the bread

Thoroughly soak the bread

Let sit until bread is quite mushy, then smash further with a fork.  Drain off excess milk and set bowl aside.

Mushy milk-bread

Mushy milk-bread

Chop the parsley, onion and garlic; grate the parmigiano.

The parm and fresh parsley are what makes these meatballs so good

The parm and fresh parsley are what makes these meatballs so good

Put the meat into another mixing bowl.  Sprinkle the salt and pepper over the meat.

Always salt and pepper your meat

Always salt and pepper your meat

Add the parsley, onion and parmigiano.  Drizzle the olive oil on top, followed by the mashed bread.

All the other good stuff...

All the other good stuff…

Use a fork to break up the meat and mix in the other ingredients.  Follow up with you hands if you feel the need.

Start with a fork before using your hands; the meat will be less compressed this way

Start with a fork before using your hands; the meat will be less compressed this way

Pinch off a small bit of the mixture and microwave it for a few seconds (my bit usually cooks in 15 seconds).  Taste for seasoning and adjust mixture as needed until you’re happy with the flavor.

Feel fry to drag out a frying pan and fry if you don't like microwaving...

Feel fry to drag out a frying pan and fry if you don’t like microwaving…

Roll the mixture into small 1-inch meatballs, placing them on the top of a broiler pan.  It’s OK to crowd them.

Many meatballs from a single pound of beef

Many meatballs from a single pound of beef

Place the pan of meatballs in your preheated oven and broil for about six minutes; meatballs will be develop a brown crust as they cook, but don’t go too long or they will be hard and dry.

Nicely browned!

Nicely browned!

Plop the meatballs into a pan of warm sauce and let simmer about 3-4 minutes.

Drop them in, stir and simmer

Drop them in, stir and simmer

Serve with your favorite pasta.  Ken loves angel hair (even tho’ I think it’s too thin for red sauce and meatballs), so I cooked up a box just for him!

Beautiful, quick and delicious...even with sauce in a jar!

Beautiful, quick and delicious…even with sauce in a jar!

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2 Comments

Filed under Family, Food, Friends, Main Dishes

2 responses to “A Meatball Recipe For Grace and Katherine

  1. Katherine

    I tried the meatballs tonight. They came out great — and very quick to make!

  2. Grace

    Making these again tonight. The choice was barbecued chicken thighs, steak or these, and hubby picked these! They are totally addictive.

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