Okay, so I’ve been trying to perfect my meatball game lately. And let me tell you, the secret’s all in the mix, the “tempo meatball mix ingredients,” if you will. I messed around with a bunch of recipes, but this one? This one’s a keeper.
Getting Started
First, I gathered all my ingredients. You know, the usual suspects. I’m talking:
- Ground beef (I used about a pound, but you do you)
- Ground pork (Half a pound-ish, adds some nice flavor, in my opinion)
- Breadcrumbs (About a cup, maybe a bit more, depending on feel.)
- An Egg (Just one, acts like the glue, ya know?)
- Parmesan Cheese (Grated, about half a cup. Don’t be shy!)
- Fresh Parsley (Chopped, couple of tablespoons. Fresh is BEST)
- Garlic (Minced, like two cloves. I love garlic, so sometimes I sneak in an extra one.)
- Onion (Finely chopped, about half a small one. Makes it juicy!)
- Salt and Pepper (Just a pinch of each, to taste.)
- A tiny glug of Milk (Like, two tablespoons, to make things moist, not wet.)
Mixing It Up!
Next, I threw everything into a big ol’ bowl. Now, the key here is to not overmix. Seriously, don’t go crazy. I used my hands (clean, of course!), and gently combined everything until it was just mixed. Overmixing makes them tough, and nobody wants a tough meatball.
I mixed and mashed it all together.
The Result
And there you have it. Then, it was ready for cooking time, and it was tasty!
