On Food Nation Radio Network this week, we talked about the perfect meatball. If you have ever tried to make a meatball correctly, you know how important this recipe is. The “meatball recipe” in my family was a secret for many years! I just learned how to make them the right way through trial and error three or four years ago. Try this one and see if you notice a difference.
Ingredients
1 lb ground chuck
1 large egg, beaten
1/2 cup grated Parmesan
2 1/4 tsp chopped, flat leaf parsley
1/4 tsp minced garlic
1 tsp sea salt
1/4 tsp white pepper
1 cup Italian breadcrumbs
1 cup warm water
2 TB olive oil
Method
Preheat oven to 350 F. In a large bowl, combine all ingredients, except for water and olive oil. With very clean hands, mix until combined. Add the warm water and mix with hands until the water is absorbed and the mixture is moist throughout. Wash hands. Rub the olive oil on the sheet pan. Grab an amount of the meat mixture that is a slightly bigger than a golfball and form into the meatball shape. Place each one on the sheetpan and bake for 15 minutes. Carefully add to the sauce (as they are very tender) and allow to simmer in the sauce until serving time.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.