Happy “Chew This!” Sunday! For those who already know – I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I share my recipes and the stories behind them. This one is fabulous, and I am so excited to be sharing it with everyone! Do you like meatballs in your spaghetti? What about as an appetizer? What about placed inside a sub bun, and topped with shredded cheese? Me? I think all ways sound delicious, and I can not wait to hear what you think about my “skillet meatballs”!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 5th 2016 edition. By: Blaise Doubman
Homemade meatballs are deliciously versatile…
When developing a recipe, the first thing on my mind is flavor. What will add to the overall flavor of the recipe, what ingredients will contribute to the flavors I’m looking for and what will pair nicely with the flavors? Most of the time I’ll eat something I want to recreate and it will go from there. Take this recipe for skillet meatballs for example. There’s a popular restaurant chain that has a meatball sandwich on its menu. I’ve eaten this more times than I’m willing to admit, and after a friend and I got to thinking about what could possibly be the secret ingredient in their meatballs, I sat out to crack the code myself. It took a little experimentation, several recipe testers and lots of ground beef, but I can happily say, I cracked the code.
I have a recipe on my blog for hamburgers that are perfect on a charcoal grill and served with cooked onions and peppers. I remember developing that recipe and adding all kinds of things to the ground beef, to try and add flavor. Then I thought – why am I doing this? You want to be able to taste the freshness of the ground beef, right? So I went minimal, which is what I’ve done here. I’ve added bread crumbs to help bind the meatballs and hold them together, and added two main flavor components – yellow squirt mustard and fresh basil. The yellow squirt mustard gives the ground beef subtitle flavor, and the fresh basil combines nicely with the overall flavors and adds a fresh background note. This is my go to meatball recipe…
I prefer this method over baking them in the oven. These are very versatile. The recipe can be doubled, tripled or more! These are delicious served over warm spaghetti or, my personal favorite, placed into sub buns and served with homemade tomato sauce, or marinara sauce, sliced mozzarella cheese and a sprinkling of Parmesan. These also make a perfect appetizer. Serve with toothpicks and a side dish of tomato sauce and/or barbecue sauce. Keep them warm by placing them in a low heated slow cooker.
1/2 cup panko bread crumbs
1/4 cup whole milk
2 pounds ground beef
1 tablespoon yellow squirt mustard
1 onion, finely chopped
1/2 stick butter, melted
2 large eggs
1/2 cup chopped basil leaves
2 teaspoons Kosher salt
2 teaspoons black pepper
Olive oil, for frying
Start by placing the panko bread crumbs in a small bowl and pouring over the whole milk. Allow the bread crumbs to soak for 2 minutes.
In a large bowl, place the ground beef and 1 tablespoon yellow squirt mustard, along with the diced onion, melted butter, eggs, chopped basil, salt, pepper and milk soaked bread crumbs.
Mix everything together using a fork, and a light hand. Be careful not the over mix the meat mixture.
Heat about 1/4-inch of olive oil in a medium sized skillet over medium heat. Allow to heat up 2 minutes.
Form the meat mixture into meatballs a little bigger than the size of your standard ping pong ball and place into the skillet.
Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes. You will need to turn them occasionally.
Serve on spaghetti, as appetizers with toothpick holders or in sub-buns as meatball sub sandwiches, topped with tomato sauce and mozzarella cheese.
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