This was my first experience making meatballs. I purchased a pound of ground beef (80 percent lean) and, upon peering at the 90 percent lean beef, discovered that, yes, it truly is cheaper to be fat. Take that, articles that say that there's no reason people on welfare should be overweight, when it's "obviously" cheaper to buy healthy foods. For me, though, it seemed like a win-win: Won't it only help make the meatballs all the moister?
So I proceeded, feeling pretty good about my $1.99 meat purchase. After the walk home, I was feeling extraordinarily lazy, so I decided not to look up any meatball recipes for reference. I did know some things about meatballs already, however, including that you should add an egg, bread crumbs, Parmesan cheese and onions/garlic, if desired. So I made do with what I had: half a chopped onion, a minced garlic clove, one egg, and a good dash of s&p.
Cloudy Day Meatballs
Ingredients
1 lb. ground beef
1/2 onion, chopped fine
1 garlic clove, minced
1 large egg
s&p as desired
Preparation
Preheat oven to 450 degrees F (yes, hot!). Combine ingredients with a light hand. If you're not sure how much salt and pepper to add, and want it to be perfectly seasoned, Sara Moulton suggests cooking a small bit of the seasoned meatball mixture and tasting it. I was far too lazy to follow this sage advice.
Form the mixture into 1.5-inch balls and spread evenly on a foil-lined baking sheet. Believe me, you'll be glad for the foil when this is all over and you can easily dispose of the fat that's bubbled out of the meatballs in the cooking process. Bake for 12-15 minutes.
1 comment:
mmmmm your made on the fly recipe sounds good to me :) and your mom's recipe is very intriguing! Can't wait to see it!
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