Easy Meatballs

Now for the star of the post: meatballs! I really do love this meatball recipe. I think the most significant thing about this recipe is its adaptability. This is very much an all-use recipe. Solid savory flavor, moist and bouncy texture, and with my cooking technique, almost perfectly round every time! Bonus: They're dairy-free for those with an intolerance.

If you have been buying bags of frozen meatballs, preservatives and all, this recipe can replace those perfectly. These meatballs pair well with many different sauces like marinara, teriyaki, or a creamy Swedish sauce. Even better, this recipe welcomes substitutions and changes to take the meatballs to the next level.

No matter how you like them, they always create an extra special moment with an otherwise boring cut of meat. Read on for the details.

The tools for the job

• Measuring spoons and cups
• Sharp knife, 7-10 inches, "chef knife"
• Cutting board
• Mixing bowl
• Small frying pan
• Sheet pan
• Foil

Even more helpful tools for the job

• Trigger style ice cream scoop, 1 oz. size
• Parchment paper
• Thermometer

Let's prepare to make 'em!

• Gather your ingredients and get them all out in front of you with your tools to measure and hold. I like to start by measuring out dry ingredients and leaving them in their measuring tools or combining them with other items that will be added to the recipe at the same time. For example, every part of this recipe, except for the oil, will end up in the mixing bowl, so add the panko, dry seasonings, and egg to the bowl immediately and set aside.
• Next, get those vegetables minced up and measured out to be ready for the heat. Again, put away any unused portion of vegetables to keep your cooking space clean and clear.
• Finally, we'll give the meat its own moment. Raw meat can contaminate surfaces and other foods, so I pay extra attention here to keep my kitchen clean and sanitary. Set the package of meat on a dinner plate to catch any drippings from the package as you open it. Have the garbage nearby to dispose of the soiled wrapper. Always wash your hands well in hot water after handling raw meat. Now you should have everything you need in front of you and nothing you don't, so you can focus on these beautiful ingredients ready to be their new shape!

How I make meatballs - the details

• Preheat the oven to 375℉. Warm oil in a small frypan on the stove over medium heat. I prefer to use organic extra virgin olive oil. When you tilt the pan and the oil easily flows from one side to another, it's ready!
  NOTE: If it's smoking and browning, it's too hot and may make your food taste bitter. If this happens, pour the oil into a glass or ceramic bowl and set it aside to cool before discarding, wipe the pan out, and start again.
• Add the onion, celery, and carrot to the warmed oil, cook, and occasionally stir until the onions become translucent. This is the point where the onions no longer look solid white and start to become almost see-through. This step should take 7-10 minutes. Set the cooked vegetables aside to cool. (To speed up this process, remove them from the warm pan onto a plate and refrigerate for a few minutes.) Don't wash the pan yet. You'll need it in step 4.
  

• If you haven't done so yet, add all the other ingredients to the bowl except the beef, lightly combining with your fingers. When the vegetables have cooled enough, add and combine them as well. Next, add the beef by crumbling it into the bowl until the whole pound has been added. Using your hands, gently turn all of the ingredients around on each other and start to combine trying not to mix too long, just until the two components are evenly combined to the best of your ability. You're doing great!
• Test the mixture for flavor. Pinch off a tablespoon of the meatball mixture and form a small patty. Cook it until it is fully browned, and cool slightly. Taste the little meatball nugget to make sure the salt level is where you like it. As a rule, I use 1 teaspoon of salt per pound of any boneless meat, to start. If it's not seasoned enough for you, add ¼ - ½ teaspoon more, mix, and test again. I discourage doing this too many times as the meatball mixture can become tough if worked too much. Make a note for next time.
• Set up a foil-covered sheet pan. If you have it available, add a piece of parchment on top of the foil to really aid in clean-up.
  
• Time to start rolling meatballs. Here's a few ways you can get even portions:
  • My preferred technique: Using a 1 oz trigger style ice cream scooper, spoon out the meat mixture leveling it off with your fingers and depositing the scoop onto one side of the prepared sheet pan or a large plate. If you use the sheet pan (less clean up) fill up the pan only halfway across, piling scoops on top of each other if you need, until all the mixture has been portioned out. Once rolled into a ball, they will be about 1" in size.
  • Using a tablespoon measuring spoon: Pull out two even scoops for each meatball setting aside on one half of the foiled pan or a side plate.
  • Eyeball it: Over a large cutting board or another sheet pan, flatten out all of the meatball mixture into a solid square shaped pile. Bust out a ruler, I support you. Eye-balling the square, remove half and set to the side. With the remaining mixture on the board, square it up, eye-ball half of that and split those portions. Continue to split your new portions in half until they have become roughly the size of a ping-pong or golf ball.
• Once the all of the mixture has been portioned out, gently roll each meatball between the palms of your hands until round and line them up along the other side of the pan so they're touching and snug enough not to roll around. No squishing! Hint: Lining the meatballs up snuggly lets you avoid turning them during the baking process.
  
• Chill the meatballs for about 15 minutes in the refrigerator or 5 minutes in the freezer. If space is an issue, roll them out onto a smaller dish to chill, then quickly transfer to your sheet pan right before baking.
• Next, put them in the oven and set a timer for 15 minutes. These typically take me 18 minutes to thoroughly cook, but setting a shorter timer will allow you to learn what your oven will do. When you get them to your liking, make a note for the future so you know how long YOUR oven takes to cook them.

Fully cooked meatballs on a 13x9 inch sheet pan, about half the size of a standard baking sheet.

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