Chef Dave’s Meatballs
(See the video here, episode #6, Making Meatballs)
For each pound of lean (90%) ground beef and/or* ground turkey** add the flowing:
- ½ cup grated parmesan or romano cheese
- 1 egg
- 1-2 tbs. extra virgin olive oil
- 1 cup parsley (chopped fresh is much better than dry, but the latter is quicker and less expensive)
- 1 tbs. black pepper
- ½ – 1 cup bread crumbs (get this from your bakery instead of supermarket store brands, which are loaded with added ingredients including hydrogenated oils)
- ¼ – ½ cup milk (more if more breadcrumbs are used)
- 2-3 cloves finely chopped garlic
*you can mix ½ beef and turkey or any proportion. Ground pork is an option as well.
**ground turkey is typically 93% lean, ground white turkey breast is 99% lean, more healthy but a bit tougher to get the flavor and tenderness when cooking meatballs. If you choose to use just 93% turkey, no one will ever notice it is not beef.
Combine all ingredients in large mixing bowl, mix with hands thoroughly. Roll meatballs until smooth and round, drop into hot, simmering sauce. Stir gently to keep from damaging the meatballs, they will shortly become more stable while cooking. Continue to stir your sauce at 10-minute intervals while simmering on low heat. They should be cooked through in 1 hour depending on size.
(See the video here, episode #6, Making Meatballs)
You may also choose to brown your meatballs in a frying pan in olive oil or bake them at 350 for approximately 30 minutes prior to dropping into your sauce.
Enjoy! Please let me know how you like them!
Chef Dave
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