Okay, so I’ve been trying to perfect my meatball recipe for, like, ever. Today, I messed around with the tempo meatball mix, basically just throwing stuff together until it felt right. Here’s how it went down:
Getting Started
First, I grabbed a big bowl. Gotta have room to work, you know?
Mixing the Meat
I dumped in about a pound of ground beef and half a pound of ground pork. I like the mix of flavors, it keeps things interesting. I’ve tried all beef before, and it’s fine, but the pork adds a little something extra, a little richness.
Adding the Binder
Next, I tossed in a cup of breadcrumbs. Just regular ones from the store, nothing fancy. Then I cracked in two eggs. These help hold everything together, so your meatballs don’t fall apart when they’re cooking.
Seasoning Time!
This is where it gets fun. I sprinkled in a good amount of salt and pepper. Then, because I like things a little garlicky, I added, like, maybe two tablespoons of garlic powder. I also threw in some dried oregano and basil, about a tablespoon of each. Eyeballed it, really. I love the herby flavor it gives.
My Secret Touch
A pinch of red pepper flakes,I added a pinch of red pepper flakes,because I like it spicy.
The Mix Down
Now for the messy part – getting your hands in there! I mixed everything together until it was just combined. You don’t want to overmix it, or the meatballs will be tough. Just get it all evenly distributed.
Forming the Meatballs
I rolled the mixture into balls, about, I don’t know, golf ball-sized? I didn’t measure them or anything. Just whatever looked good.
That’s it!
The experiment in today has been a successful one, and i will continue to use this recipe in my daily life.
