When it's hot in the summer we tend not to do the real heavy meals... especially not meatballs. But there's a brisk wind today, leaves are falling,the temperature's dropped into the fifties and people are putting pumpkins on their porches. It's time!
So, I asked Lucas if he would help me and he did a bang-up job of measuring, sizing and shaping the polpette. We did them about 2-1/2" in diameter. (If I did my Dad's recipe for giant 4" meatballs, I'd need more time to bake them in the oven after browning). Here's our recipe...
2-1/5 pounds of ground beef (80% chuck is my preference)
1-1/2 cups bread crumbs (if you have stale bread around, make your own)
2 large eggs
1/4 cup cold water
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried, ground sage
1 teaspoon garlic powder
2 tablespoons dried basil
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (ground in a spice grinder)
I do recommend adding them to a large pot of marinara (or "gravy", if you're also adding other meats). They will flavor the sauce and add a real meaty flavor... that's what chef's call umami (a meatly, savory taste), and what myMommy just called good.
If you enjoyed this recipe, leave a comment and tell me how it turned out. Oh yea... SHARE it. Ciao!