Love is patient. Love is kind. Love is patiently making homemade meatballs.
Admittedly it was last week on the coldest night in 58 years in Boston. So I didn’t mind staying in on a Saturday night to make some homemade meatballs.
I have a long history of chasing the perfect meatball dream. I am always in pursuit of the perfect sized, totally round meatball. I don’t always have the patience to get them all the same size, shape. They tend to get bigger as I go along rolling them. Or I rush the browning process with the pan on too high of heat – thereby burning the outside before cooking the inside.
But this time was different. I took my time. Pre-measuring the ingredients and having everything in place before I got in up to my elbows. ( or at least up to my wrists!)
1.5- 2 lbs ground beef (80-20 blend)
2 eggs, lightly whisked
4 slices of bread, toasted and freshly ground into fine crumb
1/2 fine grated parmesan
1/2 cup sour cream ( I used reduced fat)
1/3 cup grated onion (I used a sweet variety)
1 tbsp garlic powder (don’t judge me)
1 tsp each salt, pepper and red chili flake
1/2 cup each fresh finely minced parsley and basil
Mix everything together gently but thoroughly. Roll into golf ball size balls, refrigerating as you go along to keep them a bit firm. Brown in regular olive oil on medium heat till outside just has a bit of crust*. Place on sprayed/lined cookie sheet and bake for 20 mins +/- in preheated 425 degree oven till cooked through.
Always a good idea to brown/cook one all the way through to taste for seasoning before you roll/cook all of them.