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3 Easy Steps to Fabulous Meatballs

3 Easy Steps to Fabulous Meatballs

Who doesn't love a good meatball? Meatballs are such a delicious food that can be made so many different ways - with lots of flavor, some healthier versions, and many varieties of meat.
Last week we were reading and came across the "Three Steps to Fabulous Meatballs" and couldn't agree more with their delightful tips. And remember, with the holidays right around the corner, these make for a tasty (and usually easy) appetizer to serve at home, or take as a dish to the neighbors.
Three Steps to Fabulous Meatballs
Use high-quality meat. The Meatball Shop's Web site lists sources of naturally raised beef, heritage pork and other meats used in the Manhattan restaurant's balls. For your own, seek out top-drawer ground meat, ask the butcher to do a custom grind, or grind your own mix (see recipe).
The right ratio. The meat to lipid ratio must be balanced. The lipids need to moisturize and flavor the meatballs without overpowering and making the mix taste greasy," says José Navarro, executive chef of d.vino Italian Food & Wine Bar at Monte Resort & Casino, Las Vegas. In other words, use enough fat, but not too much. For Chef Anthony Lamas of Seviche in Louisville, Kentucky, two parts lean to one part fat is the right formula: "Sometimes I add a little water, citrus juice or vinegar for moisture."
Easy on other ingredients. "The binder for the meatballs should be just that- not a filler. We use baguettes soaked in milk and whole eggs," says Navarro. Similarly, take care not to overdo seasonings such as herbs, spices, garlic and onion. It's a good idea to fry a small patty from the seasoned mixture, taste and adjust seasoning before cooking the whole batch.
The excerpt of tips above were taken from the Meatball Mania article here. They have plenty more information, including tons of recipes so be sure to visit their site!
Here is a great meatball recipe to try from for "The Best Meatballs Recipe":
Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min Original Recipe Yield 8 servings
 •1 pound ground beef
 •1/2 pound ground veal
 •1/2 pound ground pork
 •2 cloves garlic, minced
 •2 eggs
 •1 cup freshly grated Romano cheese
 •1 1/2 tablespoons chopped Italian flat leaf parsley
 •salt and ground black pepper to taste
 •2 cups stale Italian bread, crumbled
 •1 1/2 cups lukewarm water
 •1 cup olive oil
 1.Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
 2.Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
 3.Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
When it comes to high quality meat, there is no better place than Fiesta's Meat Department. Stop by today with questions or to ask for some additional tricks and tips from one of our employees behind the counter - they've been doing this for years - we promise they'll have some great insight on the best meatballs for you!
Life's a Fiesta! To get any of the ingredients above, stop by your local Fiesta Mart this week and find out what's going on inside.



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