Meatballs

Tonight I tried a new recipe for meatballs, and they were so good that I ran out. I wanted to kill myself. Next time I will make a double batch for sure.

Meatballs (for Spaghetti and)

2 slices white sandwich bread (crusts discarded), torn into pieces (I had an extra loaf of Pepperidge Farm Original White Bread in the freezer, which I'd purchased for Thanksgiving stuffing. It worked fine for this.)
½ cup buttermilk
¾ pound ground chuck
¼ pound ground pork
¼ cup grated Parmesan cheese
2 Tbsp minced fresh parsley leaves
1 large egg yolk
1 small clove garlic, minced
¾ tsp table salt
a few grinds of black pepper 

about ¼ cup vegetable oil

freshly cooked spaghetti
your favorite tomato sauce

Combine bread and buttermilk in small bowl. Let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

Combine all meatball ingredients, including bread-buttermilk mixture, in medium bowl. Lightly form 3 tablespoons of mixture into 1½-inch round meatballs; you will get about 15 meatballs. Use a light touch—compacting the meatballs can make them dense and hard. (Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)

Heat ¼" vegetable oil over medium-high heat in large skillet. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel–lined plate.

Meanwhile, heat your favorite sauce over low heat. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Serve with a salad and some nice, crusty bread. So, so delicious.

I know that a lot of people bake their meatballs these days instead of frying them. How do they come out? Do you still get that nice crust on the outside?

Comments

[Elena]

This sounds very good. But 3 tbsp of the meat mixture sounds like a lot for 1 1/2-inch meatballs. Is that right?

I've never baked meatballs. I have browned them in oil & then finished them in the oven. I think that's a pretty good compromise.

[Karen]

I didn't actually measure mine, but they were probably about the size of a large walnut. I just stuck my 2-tablespoon measure into the mixture and came up with it heaping -- figured that was about 3 tablespoons. It said I'd get about 14 meatballs, and I got 15.

[Sharon]

I very quickly fry and then bake them the rest of the way or let them cook in the sauce.

[Kelly]

Yum. Looks like we'll be having this later in the week when my manly-men deer-hunting carnivores return from the deer lease.

[Kerri]

I've never fried mine...my mom always baked hers, so I do too! It'd be fun to try.

[Rachel K.]

Can I use ground turkey instead of pork?

[Karen]

I don't see why not, although you might as well just use all chuck.