A scalable, by-weight meatball for spaghetti, braises, and the freezer.
Mechanic
A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.
Ingredients
Based on 1 kg ground meat:
- 1000 g ground meat (100%)
- 180 g water or stock (18%)
- 180 g onion, grated (18%)
- 150 g breadcrumbs (15%)
- 70 g egg, beaten (7%), about 1½ large eggs
- 60 g Parmesan, grated (6%)
- 25 g garlic, minced (2.5%)
- 15 g fresh parsley, chopped (1.5%)
- 13 g salt (1.25%)
- 5 g MSG (0.5%)
- 5 g dried oregano or thyme (0.5%)
- 4 g black pepper (0.4%)
- 3 g ground fennel (0.25%)
- 3 g ground coriander (0.25%)
- 1 g white pepper (0.13%)
Method
Combine breadcrumbs and liquid (water, stock, or a mix with cream, buttermilk, or sour cream). Let soak until absorbed. This is the panade.
Grind or measure spices and herbs. Add to the panade along with grated onion and garlic. Mix to combine.
Add ground meat and mix thoroughly, by hand or with a paddle attachment, until the mixture is homogenous and slightly sticky.
Portion into balls (about 50 g each for a standard meatball). Place on a rack over a baking sheet.
Bake at 190–220°C (375–425°F) until browned and 71°C (160°F) in the centre, 15–20 minutes.
Variations
Asian-style
Replace some of the liquid with hoisin (3%), soy sauce (1.5%), and sesame oil (1%). Add ginger (1%). Reduce salt (soy takes its place). Skip the Parmesan. Scale back liquid slightly. The mixture should be a little firmer than the Italian version.
Glaze: 60 ml hoisin, 30 ml ketchup, 15 ml honey or maple syrup, 30 ml rice vinegar, 15 ml soy sauce, 5 ml sesame oil. Brush over meatballs in the last 5 minutes of baking. Finish with sesame seeds and sliced green onions.
Notes
- Freezes well after baking. Cool completely, freeze on a tray, then bag.
- Can be added to any braise or sauce directly from frozen. Add 10 minutes to simmer time.