They are on everybody’s short list of Hot Foods: Meatballs! At New York City's new restaurant, Meatball Shop, the lines wrap around the block. An enduring favorite in the spotlight once again. Tender, savory, aromatic - when they’re prepared right. Learn how to make meatballs to serve with sauce, as sliders on dinner rolls, and on cute little cocktail forks.
A matter of taste
Meatball aficionados quibble about the ground meat to use (beef, pork or veal and in what combination), the bread (soaked, crumbs, crackers, or none), the cheese (Parmesan or whatever is in the fridge), the seasonings (which herbs and chili sauce), and the preparation (sauté, deep fry, broil, or bake). There are so many ways to make meatballs. Most people have more than one favorite. And while you experiment with the ingredients, perfect the preparation for a perfect meatball.
Watch how easy it is to make meatballs at About.com.
The art of the meatball
- Mix the ground meat and all other ingredients, including an egg, in a large bowl. Mix with a light hand to keep the meat from becoming stringy.
- Shape the meatballs to a consistent size using your slightly wet hands or an ice cream scoop. If the mixture is too wet, add more bread crumbs.
- Place the meatballs on a greased jelly roll sheet and bake at 375 - 425 degrees until cooked thoroughly and lightly browned. Baking takes about 20 minutes depending on size. Use a digital thermometer to check for an internal temperature of 150 degrees. Calorie Count prefers baking or broiling to sauteing or frying to save calories from fat.
Freeze for later
It is most efficient to make meatballs in large batches to eat now and freeze for later. To freeze meatballs, let them cool in the pan on a wire rack and then cover and freeze the entire pan. When frozen, divide the meatballs and place in smaller zip lock bags or tight containers. Meatballs keep in the freeze for about one month.
Here are three meatball recipes from Calorie Count’s Recipe Browser. One recipe is made with a meat analogue, TVP (texturized vegetable protein, also called textured soy protein). Vegetarians eat non-meatballs made of TVP or beans, nuts and sees, such as falafel.
For more meatball recipes, check out:
Do you make room in your diet for meatballs?