ingredients and threw them together.
They were delicious. Best meatballs I've ever eaten.
The Perfect Meatball
3 minced cloves garlicOnly thing missing: Gravy. Threw a tablespoon of flour into the pan, hotted it up, after the balls were cooked and staying hot in a 300-degree oven. One cup of beef broth, stir constantly until it's reduced by half and thickened. One cup of cream goes in, cook till it's just on the edge of boiling. Serve separately, with mashed potatoes. A nice vinaigrette salad, mebbe some bread...
¼ cup vegetable oil (for frying)
1 pound ground meat (equal parts beef, pork, veal [I used only beef--ground pork is icky])
¼ cup grated Parmesan cheese
9 Saltine crackers, finely crushed
½ teaspoon salt
1 tablespoon chopped fresh parsley
¼ cup water
1 teaspoon tomato paste
Heat the oil over a low heat in a large Dutch oven. In a big bowl, add the meat, garlic, cheese, crackers, and spices. Mix lightly with your fingers. Don’t be shy—get into it. In a small bowl, whisk the water, the egg, and the tomato paste. Add the egg mixture to the meat mixture. Mix it lightly with your fingers. Form it into drum shapes, or balls. Cook in batches, over medium high heat, until it's browned on both sides. That will be about five minutes total. Serve 'em up with some potatoes, or some spaghetti, or just make a sandwich out of them. You're gonna love 'em.
GREAT balls. Bob Dylan makes DELICIOUS balls.
Best thing is, as you're cooking, you are not only free, but encouraged, to spend the whole time talking like Bob Dylan. "Well, you jis' th'ow in 'em cracker crumbs an' spices, en you jis' getcher fingers innat ground meat an' mix it awl up, don' be afraid, getcher fingers awl greezy..."
And when you're done, be sure to send any leftovers to tax-de-duc-tible char-i-ty or-gani-za-tionnnnnnnnns!