I am looking for a GREAT meatball recipe
also, what is the best beef to use? Chuck?
It is IF you overcook it...buffalo are strictly grass-fed...and as I understand it, it does NOT need to be cooked as thoroughly as commercial ground beef.(yuk...sorry, but with all of the e-coli and other food scares recently, I've just about given up on USDA ground beef...consider the fact that the cattle **may be** eating parts of other cattle! totally disgusting and totally unacceptable for USDA to allow us to eat that stuff and for it to even be sold!!!! <stepping down off soapbox>)
re: Ruth Lafler
I get 85% ground beef that is not at all dry and is perfect for meatballs from White Oaks Pastures (Georgia) which is 100% grass-fed operation - they are the most humane cattle ranchers I have ever come across - incredibly ethical. No feeding other cows to cows here! Or "pink slime" (http://www.youtube.com/watch?v=wshlnR...) - gross.
You can do ethical grass-fed beef meatballs that are delish. Please don't fall back on the atrocities of grain-fed because you think grass-fed will be too dry
There was an article in the San Francisco Chronicle on 1/18 describing a chicken meatball recipe made at Oliveto Restaurant in Oakland. I haven't tried it yet, but it's intriguing.
Name of article is
How to bring out the best in America's favorite meat
If you search for "oliveto chicken meatball" it should take you to the recipe. The Chron's website, unlike the NYT, is free with no registration...yet.
I'm thinking major love affair with the place, although I've not been fortunate enough to ever get in or get them to answer their phone :(
here's how I'm making mine.
1 lb ground beef [85/15]
1/2 cup ground tortilla chips
1/2 cup of my just made salsa
1 yard jalepeno chopped fine
2 T fresh chopped oregano
finely shredded mozzarella cheese
1 T melted butter
2 T sour cream
1 T water
salt and pepper to taste
mix all together but not too much cause otherwise they'll go all golf ball like.
gently fry in pan with 1 T butter and 1 T olive oil.
the salsa I just made that I'll use in this recipe is:
Lot's of tomatoes
1 yard very small little red pepper it's SUPER HOT
salt and pepper
lemon juice & lime juice
2 small yard red onion
3 yard garlic cloves
2 T yard fresh cilantro
1 tsp olive oil
It's good not the best I've ever made but good.
I used to use some bread crumbs with the mixture, then friend suggested using oatmeal instead - it makes a world of difference - try with the oatmeal!
passed on to me by my wonderful brother-in-law Ken:
5 slices day-old French bread, crustless
2# ground chuck
1 c. freshly grated Parmesean
1 lg onion finely chopped
1/2 c chopped parsley
1 t salt
1/2 t pepper
1 t oregano
2 t dred basil
3 cloves garlic minced
3 T olive oil
Tear bread into pieces and whirl in processor to make 2 cup lightly packed crumbs. Place chuck in large bowl, breaking it into pieces. Sprinkle crumbs and seasonings over the chuck, lightly whisk eggs only to blend and add to meat, then mix all with your hands. Shape into 1 1/2" balls and brown, uncrowded, in a large skillet. Turn and brown all sides. Remove to a plate while you deglaze the pan with a little red wine or stock, which then goes into your sauce. Place meatballs into sauce and simmer slowly for 15 minutes.
Sometimes I toss some brown mushrooms into the processor first, then add the crumbs and the garlic, cloves, and parsley to get the flavors well mixed before adding to the meat. The mushrooms add moisture, so the meatballs are softer when cooked, and very tender. They're more like the texture of my mom's veal meatballs, which are very tender and juicy. You can sub some of the chuck with veal if you like. It's pricey, but makes a spectacular meatball.