Italian Meatballs, Two Ways

You know how us parents can sometimes dream about what our children's futures might look like?  Here's my fantasy.

The boys are away at University (preferably the same one so they can keep tabs take care of each other) and I envision them standing in the kitchen of their rented run-down duplex that is in the shoddy part of town known as student housing.  Their housemates have all gone out to McDonald's for dinner, and rather than waste their hard earned money on cheap and gross food, they are cooking a steak and serving it with their Dad's mashed potatoes and a side of asparagus. They can afford steak because they've learned how to shop the sales and stock a freezer, and they love asparagus because they know how good it can taste when roasted with some quality olive oil and kosher salt, or bundled and baked in a piece of bacon. 

 

They also know that good food is essential when drinking good beer (hey, I'm no fool - I went to University, too) and when friends come over to watch football or make and edit movies, my boys make a batch of their favourite meatballs to serve with a big pot of spaghetti and sauce. These aren't just any meatballs, of course. The recipe they use is the same one that I cooked from throughout their childhood.  The one I clipped from the Wednesday edition of The New York Times in the fall of 2004. The one I serve with or without sauce; the same one that is chock full of the freshest ingredients, and hand rolled into a rustic formation.  This is what they will cook for their friends in lieu of frozen pizza and potato chips. 

A girl can dream, can't she?

Italian Meatballs (adapted from The New York Times)

• 2 pounds of fresh ground beef
• 1 cup panko or Italian breadcrumbs
• 1/2 cup grated parmesan
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 5 grinds fresh black pepper
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons olive oil

In a large bowl combine all of the ingredients except the olive oil. Mix well. Take a portion of the meat and roll it between palms to form a ball shape that is loose and not compressed.  Repeat with the remaining meat, making each meatball about 2" in diameter.

In a cast-iron skillet, heat the oil over medium-high heat. Add the meatballs - don't crowd the pan -  in batches and brown well on bottoms before turning. Continue cooking until browned all over. Remove the meatballs to a plate until each batch is finished cooking. Let cool slight and serve as needed.

Italian-Style Turkey Meatballs

• 2 pounds of fresh ground turkey
• 1 cup panko or Italian breadcrumbs
• 1/2 cup grated asiago
• 1/2 apple, core removed and grated
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh sage
• 1 teaspoon kosher salt
• 5 grinds fresh black pepper
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 eggs
• 3 tablespoons olive oil

In a large bowl combine all of the ingredients except the olive oil. Mix well. Take a portion of the meat and roll it between palms to form a ball shape that is loose and not compressed.  Repeat with the remaining meat, making each meatball about 2" in diameter.

In a cast-iron skillet, heat the oil over medium-high heat. Add the meatballs - don't crowd the pan -  in batches and brown well on bottoms before turning. Continue cooking until browned all over. Remove the meatballs to a plate until each batch is finished cooking. Let cool slight and serve as needed.

Comments

[Rachel @ Baked by Rachel]

You never know... this could be more than just a fantasy. Only time will tell I guess. :) Love how you've cooked them in a skillet.

[Pat]

A girl sure can dream. My wish for you is that you do teach your boys how to cook lots before they go to college and practice with their highschool buddies, guys and gals alike.
These meatballs look fantastic and I can't wait to share with my now grown kids and their families and pass the recipe on so they will teach their own.
Love your blog and love how you share your precious family with us, your loyal fans.

[Jan Scott]

Thank you, Pat! I hope youre having a great weekend. xo

[Harley]

Just stumbled on here - love the recipes! Can't wait to try them. Also, that dream can easily become reality. I figured out how to make Chicken Parmesean using a George Foreman grill and toaster oven. It's all about being adaptable to what you have (no oven in that case).

[Armadillo Pepper]

These meatballs sound great. I make bacon wrapped meatballs, but I like your idea for the turkey. Thanks.

[Villas In Tuscany]

Thank you for sharing this post. Those recipes sound delicious. Using a cast iron skillet is a great idea. I can't wait to try this recipe!