Meatballs: Beyond Spaghetti
Round, bite-sized comfort for Sunday Night Supper
By Joan Namkoong
Ground beef is one of the most economical and flavorful cuts of beef in the supermarket. And there are so many things you can make with this "lesser" cut. Meatballs are the perfect use for ground beef.
Full of flavor, these bite sized, soft morsels are a comfort food, ideal as an appetizer and filling as a main course. There are many flavors of meatballs to make; let your imagination run wild.
And here’s an important tip: whatever meatball flavor mix you make can also be shaped into burgers to serve on a bun or into a loaf for a meatloaf. Think about that for a Sunday Night Supper!
For terrific meatball recipes, see the recipes in the sidebar!
• Binding agents like eggs keep the meatball from falling apart. One egg to one pound of ground beef is a good rule of thumb.
• A light texture is achieved by using breadcrumbs or grains to “fill” the mixture. Liquid in the mixture also helps to lighten the texture. Beating the liquid into the mixture incorporates some air to help lighten the meatball, too.
• Season meatballs well. Add enough spice and flavors and don't skimp on the salt and pepper. Taste, adjust seasonings and taste again.
• Cook it perfectly. Whatever method you choose –fry, steam, poach or grill – don't overcook the meatball because it will dry out and toughen up.
And here’s an important tip: whatever meatball flavor mix you make can also be shaped into burgers to serve on a bun or into a loaf for a meatloaf. Think about that for a Sunday Night Supper! For terrific meatball recipes, see the recipes in the sidebar!
Key to good meatballs
• Ground beef that is lean or up to 15% fat is good for meatballs. If you’re using grass fed beef, it tends to be leaner. You can compensate for less fat by adding more liquid.• Binding agents like eggs keep the meatball from falling apart. One egg to one pound of ground beef is a good rule of thumb.
• A light texture is achieved by using breadcrumbs or grains to “fill” the mixture. Liquid in the mixture also helps to lighten the texture. Beating the liquid into the mixture incorporates some air to help lighten the meatball, too.
• Season meatballs well. Add enough spice and flavors and don't skimp on the salt and pepper. Taste, adjust seasonings and taste again.• Cook it perfectly. Whatever method you choose –fry, steam, poach or grill – don't overcook the meatball because it will dry out and toughen up.
SYT’s SUNDAY NIGHT SUPPER series
Easy dishes to make on Sunday with ideas for using leftovers on busy weeknights
Start a family tradition of gathering around the table on Sundays to enjoy a relaxing home cooked meal. SYT’s Sunday Night Supper series gives you easy to prepare recipes featuring fresh local products.NEW Sunday Night Supper Recipes: First Wednesday of Every Month
Tips for making the perfect meatballs:
1) Start with fresh ground beef – 10 percent or 15 percent fat content is ideal. Good meatballs need a little bit of fat for moisture and flavor.
2) It's important to bind the meat mixture together: eggs do the trick. One egg will bind together a pound of beef. Breadcrumbs or grains will also help to bind the mixture and lighten the texture.
3) Use your hands to mix meatballs and handle the mixture gently to achieve a light texture. Beating in some water will also keep the texture fluffy.
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