Sunday, September 28, 2008


You have to have a good meatball recipe committed to memory. Meatballs are so versatile that if you keep a few basic items on hand in the pantry and the fridge you can whip up a good meal on the fly without searching around for a recipe. Start with a good basic recipe and then modify it as needed to suit what you are cooking. From meatball subs and spaghetti and meatballs to Swedish meatballs, it all starts with a good base recipe. Whether its a camping trip, a weekend on the houseboat or unexpected company, you'll be ready to make a great meal on the fly and look good doing it .Oh, and it might not be a surprise that a cast iron skillet is the perfect way to cook meatballs.
Today's meatball recipe is meatball subs so I used Italian breadcrumbs, grated parmigiano reggiano and Italian seasoning. If I were making Swedish meatballs I could use my base recipe or maybe add some fresh chopped parsley and ground nutmeg.

My base recipe
1Lb Ground Round
½ C bread crumbs
½ onion minced
1 large egg
2 cloves minced garlic
Coarse salt and fresh ground black pepper


Greg said...

Looks good!

I tend to use beef most of the time but doing the traditional blend of 1/3rd ground beef/pork/veal can be worth it sometimes.

Extra tenderness, less hamburger/meatloaf flavor.

Zank said...

Yeah, I regularly use half and half ground beef and ground pork. Never used ground veal though.
It will never be a pastrami from the Lower East Side....