I’ve been getting a lot of requests for ground beef recipes, so more will come as we are using what we can get and simply have on hand. This is a meatball you can use with any meat (ground beef, pork, chicken, turkey, veal) – and it’s just up here to show you how easy this is. Melissa Clark originated this recipe in the NYT: “Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That’s all you need.”
Serve with Marcella Hazan's Iconic Tomato Sauce (recipe posted).Ingredients
Instructions
BASIC PREPARATION
Notes
ISOLATION MEATBALLS: SIMPLEST MEATBALLS FOR PANTRY COOKING
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