This is the first meatball recipe I tried, and I really like it. The meatballs are very tender and flavorful. The original recipe calls for half the meat to be ground pork, but I can never find it, and all beef is fine. I don’t think the bread really needs to be crustless either; tonight I just put a large roll in the food processor and it all turned out fine.
Yield: About 20-22 meatballs
- 1 cup fresh breadcrumbs from crustless French or country-style bread
- ⅓ cup whole milk
- 1 pound ground beef (85/15)
- ¾ cup finely ground Parmesan cheese
- ¼ cup finely chopped Italian parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 large garlic cloves, pressed
- spaghetti sauce of choice (I use a jar of three-cheese flavor)
- Pour milk into breadcrumbs and stir to moisten. Let sit 10 minutes.
- Place beef in large bowl. Add parmesan, parsley, salt, and pepper.
- Whisk eggs in a small bowl; whisk in garlic. Add to the meat mixture.
- Add breadcrumbs to meat mixture.
- Using hands, quickly and gently mix meat mixture until all ingredients are evenly combined. Do not over-mix.
- Chill mixture for 15 – 60 minutes.
- Form meat mixture into ping pong ball-sized balls, and arrange in single layer in sauce in a large pot or pan. Bring to simmer.
- Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
(Adapted from Epicurious.)
I’ve had this recipe in my Pinterest for a while and tonight I felt utterly compelled to make it. It turned out fantastic and looked exactly like the picture from the source, which is pretty impressive! I might cut the salt a bit next time – it was perfect for adults but my kids tend to like less.
Yield: 4-5 servings
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- ¼ cup chopped carrot (about ½ carrot)
- ¼ teaspoon salt (or less for kids)
- 2 tablespoons flour
- 2 cups milk
- ½ cup heavy cream
- 1 teaspoon “Better Than Bouillon” chicken base
- 2 cups cooked chicken, chopped (I used rotisserie)
- ½ cup frozen peas
- ½ cup diced Yukon Gold potatoes (about 1 large spud)
- ½ teaspoon chopped fresh thyme
- 1 egg, beaten with fork
- Preheat oven to 400 degrees. Take out puff pastry to thaw at room temperature.
- Microwave the diced potatoes on high in a covered bowl until they begin to become tender (about 3 minutes).
- In a large pot, melt butter over medium-high heat. Add carrots and salt and sauté until the carrots begin to become tender (about 3 minutes).
- Sprinkle flour over mixture and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream, and and Better Than Bouillon, and bring to a slow boil. Simmer gently over medium-low heat until sauce begins to thicken (about 5 minutes).
- Turn heat to low and add chicken, peas, potatoes, and thyme. Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
(Adapted from Lovely Little Kitchen.)