Oh how I love a meatball.
More than the taste, the making of a meatball is what makes me happy. It's the same feeling I get when making dumplings or mini cupcakes. Is it the feeling of accomplishment? I'm not sure. Whatever the reason, meatballs are in my arsenal of go to dishes whether it's for a crowd or a menu for one.
They're so versatile. You could switch the beef out for pork (adjust for saltiness for that), lamb, add cheese, change the herbs . Make a different meatball every time, and you're still guaranteed success.
So here's how I make mine.
Ground beef, Panko crumbs (or bread crumbs), eggs and salt and pepper are the basics. I have onion, garlic, gochugaru (Korean chili flakes) and Thai basil to give some more flavor.
Mince your garlic as small as possible.
And finely chop your onions too. Small pieces are key for this so that you don't have chunks of raw garlic and onion in your cooked meatball (although I've done that accidentally and they still tasted delicious, so don't throw it out!).
Use any herb of your liking. Really. Parsley, thyme, rosemary, Thai basil like i'm doing ... the possibilities are endless. Just make sure to use an herb. Totally worth it. Pluck off the leaves and finely chop away.
In a large bowl, mix the Panko crumbs, garlic, onion, salt, pepper and chili flakes together. Use your hands to mix. No spoon will get everything evenly incorporated.
Mix in your herbs.
Now add the eggs. I use two because I don't like when my meatballs to fall apart, but if you only have one in the fridge, all is not lost. After everything is mixed, you'll end up with a wet mixture.
At this point, if you want to make absolute sure that you're seasoning is right, then take a little bit and cook it in a pan. That way, you can make some changes before they're done in the oven.
Form them into balls by rolling them in between your hands. If one comes out bigger than the other, just take off some and roll it into a small one. You should be able to make about 24. Pop them into a 400° oven.
25-30 minutes later ...
Your meatballs are done!
To make sure it's cooked through, open one up to see if the coloring if what you like. Then eat it. Because it's damn good.
I'm serving mine with spaghetti noodles, sautéed snow peas and a mushroom-onion gravy.
If there's a chance of leftovers, I get excited with anticipation for the moment I can eat them with rice and kimchi. Fun to make by yourself or with some buddies, they're almost always the best decision to make.
24 - 1 inch meatballs
1 lb. ground beef
½ cup Panko crumbs
1 small onion, minced
3 garlic cloves, minced
3 TBSP chopped Thai basil
1 tsp black pepper
1 tsp salt
½ tsp gochugaru (Korean chili flakes)
Preheat your oven to 400°F.
Mince the garlic and onion, and finely chop the Thai basil.
In a large bowl, mix the ground beef, panko crumbs, garlic, onion, salt, pepper and chili flakes together with your hands.
Add the chopped basil and continue mixing.
Add the two eggs and mix until all the ingredients are evenly incorporated.
Shape the meatballs by rolling about a 1 inch sized ball in between your hands. Put them on a foil lined baking sheet.
Bake the meatballs in the 400° oven for about 25-30 minutes. Serve with your favorite noodles and gravy.