Parmesan Meatballs

(My picture did not turn out well.  That is a spoonful of lingonberry jam, not a piece of coal.  Sorry about that.)

As most of you know, meat is not my drug of choice.  It’s OK now and again, but not on a regular basis.  I would always pass by the meatballs in the buffet line until these dropped into my life.  It took me a while to even try them.  Meatballs with water in them, hello!  How odd is that?  OK, here’s the deal.  Ever since I first saw this recipe I’ve been seeing references to water added to sausage recipes.  It’s my reticular activating system jumping into high gear, and you all know what that is.  It’s made me sit up and take notice.  Greg and I went to a Charcuterie class at the Orchard Kitchen for his birthday and the importance of water in the meat mixtures was emphasized over and over again.

I’ve been using this recipe for about 10 or 15 years, even before I knew about the importance of added water.  Everyone loves them and I’ve shared it time and time again.  There’s really nothing I would change.  So, what’s the difference?  These meatballs are soft and tender, a bite rests lightly on your tongue as you taste all the components.  I’m now giving all the credit to the added water.  Who knew!  The other difference for me is the lack of red sauce.  I love a good spaghetti sauce, but that’s not how I want to eat my meatballs.  I want a nice white sauce, a mound of mashed potatoes and a big spoonful of lingonberry jam.  The combo is perfect and ever so Scandinavian.  Give them a try kids.  White food rocks!

 

              

2 pounds ground meat

2 cloves minced garlic

2 eggs

1 cup grated Parmesan

1 ½ tablespoons chopped parsley

S & P

1 ½ cups lukewarm water

Olive oil

½ cup panko or bread crumbs

Combine meat with garlic, parsley, cheese, eggs, S&P.

Blend in bread crumbs.

Slowly add water, ½ cup at a time.  The mixture should be very moist but hold its shape.  I use it all.

Form into meatballs.  And the easiest way to do that is to form the meatball mixture into a rectangle and cut it into squares.  You will get the exact number of meatballs you need and they will all be of equal size.

Fry in olive oil or bake at 425 degrees for 30 minutes, turning after 15 minutes.

In the picture, you may notice I added oatmeal instead of Panko.  Gluten-free sister was here and I was being nice.  Unfortunately, it really firmed up the mixture.  Next time she’s on her own.  Or maybe I’ll do it 50/50.  I don’t want her to get used to being spoiled.

 

*  From the Recipe Box:

Costco meatballs pale in comparison

This is the best meatball recipe I’ve ever tried.  Be sure to adequately salt and pepper the meat mixture.

and remember:  Don’t say you don’t have enough time.  You have exactly the same number of hours per day that were given Helen Keller, Michelangelo, Mother Teresa, Thomas Jefferson and Albert Einstein, and look what they accomplished.  Big kiss, Lynn

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