(Image credit: Leela Cyd)
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The breadcrumbs will absorb the milk and become soggy.”,”image”:{“id”:”d3c9ed26d745fa311fe9d2724f1ea313b6d9b4fc”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.448-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53698fd9dbfa3f4262000af0″,”focus_z”:null}},{“image_id”:”d2e0a0401a158d5ec50ea0d77f2664ba8db0b13c”,”caption”:”Whisk the egg in a large bowl until blended.”,”image”:{“id”:”d2e0a0401a158d5ec50ea0d77f2664ba8db0b13c”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.518-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53698fdbdbfa3f4267000aa3″,”focus_z”:null}},{“image_id”:”f086c66d722fcb1113b97653782896bbbdf90a7c”,”caption”:”Add the salt, a generous quantity of black pepper, Parmesan and parsley.”,”image”:{“id”:”f086c66d722fcb1113b97653782896bbbdf90a7c”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.547-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53698fe2dbfa3f42a0000a96″,”focus_z”:null}},{“image_id”:”486e0b1050b45f11c14516acebe905ed780575cd”,”caption”:”Whisk to combine.”,”image”:{“id”:”486e0b1050b45f11c14516acebe905ed780575cd”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.558-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53699034dbfa3f429a000ab3″,”focus_z”:null}},{“image_id”:”18be615a1db958d947451a900bd4004846e1e3ae”,”caption”:”Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.”,”image”:{“id”:”18be615a1db958d947451a900bd4004846e1e3ae”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.578-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53699055dbfa3f423f000b02″,”focus_z”:null}},{“image_id”:”28f711bb2c117d5ad3c2cf2144f9e6669325c1e4″,”caption”:”Add the onions.”,”image”:{“id”:”28f711bb2c117d5ad3c2cf2144f9e6669325c1e4″,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.607-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53699059dbfa3f4244000b2d”,”focus_z”:null}},{“image_id”:”36ea4f553649a37cfef91b4203f9b784e8169a61″,”caption”:”Add the soaked breadcrumb mixture.”,”image”:{“id”:”36ea4f553649a37cfef91b4203f9b784e8169a61″,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.639-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5369905bdbfa3f428a000b36″,”focus_z”:null}},{“image_id”:”213ce7844a7afa24b525b40eb4a933ff517d5457″,”caption”:”Mix the onions and breadcrumbs thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.”,”image”:{“id”:”213ce7844a7afa24b525b40eb4a933ff517d5457″,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.650-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53699052dbfa3f42a0000a9c”,”focus_z”:null}},{“image_id”:”1c7cc692a21d912ddd714f11533b65541618b4f3″,”caption”:”Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. “,”image”:{“id”:”1c7cc692a21d912ddd714f11533b65541618b4f3″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.678-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990c6dbfa3f42b4000b73″,”focus_z”:null}},{“image_id”:”dac7b0b1cf50d6d258629c5d3113670bb398e003″,”caption”:”Continue shaping until all the meat is used.”,”image”:{“id”:”dac7b0b1cf50d6d258629c5d3113670bb398e003″,”width”:2384,”height”:3354,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.741-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990ccdbfa3f425b000ad7″,”focus_z”:null}},{“image_id”:”0e81216d3dd453cfde8ab442cf4fc096f09461f0″,”caption”:”\u003cb\u003eTo roast the meatballs in the oven:\u003c/b\u003e Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.”,”image”:{“id”:”0e81216d3dd453cfde8ab442cf4fc096f09461f0″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.760-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990e2dbfa3f423f000b0a”,”focus_z”:null}},{“image_id”:”52ba881da9beb753efddd54a7c404f9f4280c75e”,”caption”:”\u003cb\u003eTo cook the meatballs in sauce:\u003c/b\u003e Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. “,”image”:{“id”:”52ba881da9beb753efddd54a7c404f9f4280c75e”,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.780-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990e5dbfa3f424d000b3a”,”focus_z”:null}},{“image_id”:”e5396f67003aedd2d9cbd5533f29b5afb07d4d02″,”caption”:”Cover and simmer for 30 to 35 minutes.”,”image”:{“id”:”e5396f67003aedd2d9cbd5533f29b5afb07d4d02″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.794-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990d3dbfa3f425b000ad9″,”focus_z”:null}},{“image_id”:”0fa04280e96ae025a7b4d4915c8a011a9e5b0f35″,”caption”:” The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.”,”image”:{“id”:”0fa04280e96ae025a7b4d4915c8a011a9e5b0f35″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-05-06T21:52:49.807-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”536990f2dbfa3f4273000a95″,”focus_z”:null}}]};
When I get a craving for meatballs, I have a very specific meatball in mind: They’re completely tender all the way through without even a hint of toughness. They’re big enough to require a fork, but modest enough to justify several on the plate. Maybe some onions and fresh herbs mixed in. Nothing fancy. Totally old-school.
Yes, this is a recipe for those very meatballs. More than a recipe — I’m walking you through each step, from mixing the meat (use your hands!) to shaping the meatballs to cooking them to perfection. I know what I’m having for dinner tonight. Do you?
from WordPress https://jonathanwilhoite.wordpress.com/2017/10/02/how-to-make-meatballs-the-easiest-simplest-method-cooking-lessons-from-the-kitchn/
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