On Saturday, I made the haul to Wegman’s in Northborough, where I got a 6.45 pound package of 80% lean ground beef for $1.99 per pound. (Wegman’s has a list of staples and other popular items that are offered at “Consistent Low Prices”, and the “Club Pack” 80% lean ground beef is on the list through April 28.)
I spent Sunday afternoon making a huge batch of meatballs—46 in all. These meatballs were juicy, tender, and light (from the bread). I may have come up with the perfect meatball. But it’s not all me—I must give credit to Chef Michael Symon who made Greek meatballs on Late Night With Jimmy Fallon last spring. He gave me the idea to soak the bread in milk, a little trick that makes a huge difference.
I usually keep the end pieces of bread loaves in the freezer for when I make meatballs, but today I used slices of a slightly stale loaf of bread.
I highly recommend wearing gloves for this. I really like nitrile exam gloves, and always have a box of them around. You could also try using the plastic bags from bread, or sandwich baggies.
Here’s the formula, for batches big or small. There is some wiggle room on the quantities, so if you don’t have that sixth slice of bread or egg, don’t sweat it. If you make bigger balls or smaller balls than I made, they will take more or less time than stated.
THE FORMULA:
For each pound of ground beef you will need:
* an egg
* a slice of bread (I use hearty whole wheat or multigrain breads.)
* a splash of milk enough to moisten bread, about 2-3 Tablespoons
* about a teaspoon of Italian Seasoning
THE STEPS:
In a large bowl:
* Crumble the bread into chunks, pour milk onto bread. Sprinkle in seasoning.
* Add meat and egg into bowl.
* Smush up the meat, egg, and bread with your hands until thoroughly blended.
TO MAKE AND BAKE:
*Shape the balls. (I portioned mine out using an ice cream scoop. Not the kind with the lever, but the mutated spoon kind. They looked to be about 1/2 cup each.) Place them in the pan you will bake them in. Remember, the meatballs won’t spread out like cookies do, so as long as they’re not touching, they will be fine.
* Bake on 350 F for about 40 minutes. Definitely go by the meat thermometer, which should read at least 160 F.
TO MAKE AND FREEZE:
* Get enough cookie sheets to fit your batch of meatballs. (I found that an 11.5”x17.25” cookie sheet fit two dozen easily.) Line the cookie sheets with wax paper (or parchment or foil).
*Shape the balls. (I portioned mine out using an ice cream scoop. Not the kind with the lever, but the mutated spoon kind. They looked to be about 1/2 cup each.) Lay them out on the cookie sheets. Remember, the meatballs won’t spread out like cookies do, so as long as they’re not touching, they will be fine.
* Put each cookie sheet in the freezer for about two hours, then take the cookie sheets out of the freezer, and pack the meatballs into zippered freezer bags.
* When it’s time to cook the meatballs, bake on 375 F (or so) for about an hour (or so). Again, definitely go by the meat thermometer, which should read at least 160 F.
