The Quintessential Meatball: the recipe you have been searching for!
What kind of meatball is this? It is a meatball meatball! These are Vanja’s favourite meatballs, “These are the best meatballs you make! Why do you even bother making others?” Remember. Vanja likes simple delicious food.
That is exactly what these meatball meatballs are: simple, delicious food. Nothing fancy. No herbs. No spices. Definitely, no fennel. This is the meatball you can dress up to take anywhere. Add a sauce. Add a dip. This is the meatball everyone will enjoy. What’s not to like? Gorgeous combination of my favourite farmer’s ground Nouveau beef and Tamworth pork with minced onion, garlic, fresh flat leafed parsley, cracker crumbs, egg for binding and salt and pepper.
So why so special? Ah, my friends! It is the amount of each ingredient that creates the irresistible flavour combination – coupled with the quality of meat used, of course. I almost prefer soda cracker crumbs for the crumbs in this recipe. Panko make a delicious meatball, but so do soda crackers.
I make 2 kilos of meat into balls and get 50 average sized meatballs. I always fry up a batch fresh, and freeze the rest for another day.
Rarely do I cook without making a second for the freezer. That is why this recipe is such a big batch. “They say” fresh is best – but I am not always at my best. I will add that unless you have a freshly prepared dish beside the exact same prepared previously frozen one, the frozen meal presents with the same enthusiasm and gusto as the fresh.
I love to spend a day, or several, in my kitchen. I revel in the opportunity, the creations, the pleasure… yet, there are other days I find I am too tired, or too busy. Those are the days I am so thankful for that tasty somethin’ somethin’ in my freezer. Every fall and early winter, I tend to “put up” a lot of prepared dishes in my freezer. The summer is for chilling and grilling.
Each meatball is 40 grams of meat so 4 would be 1/3 of a pound, or theoretically, a generous serving. However, I have never seen a man at my home stop before 5 (just under half a pound), and most eat 6 (just over half a pound). So, I package them in labelled and dated freezer bags in bunches of 6. I place those small bags in a larger freezer bag.
Vanja and I will be off to visit William the Conquerer for his first birthday in February! I will be staying longer, so am happy to know Vanja will be well taken care of meal wise well I am away.
Go-to frozen food or meals currently in my freezer:
- Stuffed Red Peppers (and I stuffed slim, yellow Hungarian peppers with Spinach Risotto as a side for these this year)
- Giant Turkey and Sundried Tomato Pasta Shells (and have the Giant Spinach and Ricotta Shells to accompany these)
- Individual Cordon Bleu
- Individual portions of Sarma
- Meatball Meatballs
- The Best Ever Homemade Tomato Sauce
- Individual portions of Turkey Tetrazzini
- Sous Vide Ribs
- Sous Vide Brisket
- Our family favourite homemade hamburgers
- 2 Bacon Wrapped Meatloaves
- Osso Bucco for 2
- Rouladen for 1
- one casserole of Mousaka (but this is for my company and enjoyment, as Vanja turns his nose up to this one)
- Homemade Turkey Soup
- Homemade Chicken Soup
Not bad, eh? Most recipes I freeze extra batches of are of the “simple and delicious” variety, though I am good about putting away an individual serving or two from our Sunday Dinners, as well.
So, what is your go-to meatball? Please share your recipe with me! If you try my recipe, I definitely want to hear from you!
This is a very delicious meatball that covers all of your meatball bases. This is the recipe you have been searching for!
- 1 kilo ground know-your-farmer beef
- 1 kilo ground know-your-farmer pork
- 2 cups panko crumbs or saltine cracker crumbs
- 2 large free range organic know-your-farmer eggs
- generous ½ cup onion, minced (or 1 small onion)
- scant ½ cup garlic, minced (or 8 cloves of really good garlic)
- ½ cup chopped flat leafed parsley, minced
- 1 tablespoon Vegeta
- 1 teaspoon salt
- 100 grinds of freshly ground black pepper
- Mix all ingredients together; rest for 30 minutes to an hour
- Form into balls; place on parchment covered cookie sheet
- Freeze overnight; package in labeled and dated zip lock bags
- Remove from freezer; follow recipe instructions for whatever meatball is required in the recipe OR
- Remove from freezer; brown on all sides in frying pan and add to sauce recipe OR
- Remove from freezer; pre-heat oven to 400F
- Bake for 30-35 minutes (if straight from freezer) on parchment covered cookie sheet until done; add to recipe
- Follow recipe instructions for whatever meatball is required in the recipe OR
- Brown on all sides in frying pan and add to sauce recipe OR
- Pre-heat oven to 400F; bake for 25-30 minutes on parchment covered cookie sheet until done and add to recipe