How to make meatballs

They are made with ground beef or a mix of ground beef and pork, or even with ground reindeer meat, mixed with breadcrumbs soaked in milk or viili, beef stock and finely chopped onions or alternatively, French onion soup readymix. They are seasoned with white pepper and salt.

Ingredients

– Small onion or shallot, diced
– Cooking oil, like vegetable oil
– 1 pound ground meat (pork, beef, chicken, or dark turkey meat)
– 1 tablespoon tomato paste
– 1 cup salty cheese, like pecorino
– 1 cup breadcrumbs
– 1 splash milk
– 1 egg
– Chopped parsley or oregano (optional)

Method

1. Get a small onion or some shallots cooking in oil. Once they’ve softened, let them cool — they’ll be going in your meatballs.

2. In a large bowl, mix up the ground meat (no, it doesn’t need to be lean!) with your cooled onions, tomato paste, cheese,  breadcrumbs (I use panko), a splash of milk, and an egg. If it feels too wet, add more breadcrumbs and/or cheese. I love a ton of cheese, to be candid. If you have some parsley or oregano and people who don’t balk at green in their meatballs, you may chop a bit up and add it.

3. Make balls in your hand about the size of two golf balls into one. Please keep them uniform so they cook evenly.

4. Refill your frying pan with a enough oil to cover the balls halfway. Get it going till shimmering. (Alternately, you can simmer the balls in your sauce.) Add the balls one at a time. Do not crowd them. You may well have to do this in batches.

5.  Nudge them around the pan with a spatula from time to time. The key here is to keep them from burning, but also to cook them all the way through. You will end up with some that are more crispy than others but just try to control the heat. Pick a sentinel meatball to test for doneness. This should take about ten minutes.

6. Now cook some pasta, while you remove your balls to drain on a paper towel-lined plate. Serve with pasta and red sauce or plain butter and cheese and black pepper. How you serve them is up to you.

What’s the Best Way to Cook Meatballs?

We cook meatballs a variety of ways in our own kitchen and don’t really think there is any best way to cook them. Here are the methods we use the most often:

Stovetop meatballs — For perfectly golden brown meatballs with an almost crunchy crust, cook them in a skillet on the stovetop. Cooking them this way allows you to rotate the meatballs in oil, which makes sure they turn golden brown on the outside, while staying juicy and tender on the inside.

Baked meatballs — Baking the meatballs in the oven is simple and makes clean-up a breeze. I use my silicone baking mat (ours is a Silpat), but you can use a piece of parchment paper or even foil to line a baking sheet before lining the meatballs up and baking them.

We use this method when making our Swedish meatballs and love the golden brown crust it adds. I also love using this method to make the meatballs that are added to this Italian wedding soup!

Simmer meatballs in sauce — For the most tender, melt-in-your-mouth meatballs, skip the browning and cook them directly in simmering sauce. We do this when making our tender turkey meatballs.  In that recipe, we make a simple tomato basil sauce — similar to our marinara sauce. After bringing the sauce to a simmer, we carefully drop the meatballs right into the sauce. Not only does this method guarantee tender meatballs, but the sauce becomes more savory and flavorful in the process. If you like the idea of this method, simply use this meatball recipe and follow the cooking method shared in this turkey meatballs recipe.

Source- https://www.inspiredtaste.net/49008/how-to-make-meatballs/