These have to be the tastiest balls I’ve ever had. They’re so rich and moist. The recipe is an adaptation from one found on AllRecipes.com called “Meatball Nirvana.” Theirs was close to nirvana but I’m pretty sure mine is the best.
Try this. You’ll like it.
You’ll need space to create this mouth-watering meatball. You will need a surface to accommodate all the collected ingredients, a mixing bowl, and at least two cookie sheets.
Set your oven to 400 degrees.
Gather your ingredients:
2 lbs ground chuck*
1t sea salt
½ white onion, neatly chopped; or ¼ red onion, finely chopped
1/2t black pepper
1/2t ground cumin
1t crushed red pepper
5 dashes hot sauce
2T Worcestershire sauce
1/3 c milk (original recipe says skim milk, I use sweetened almond milk)
1/4c Parmesan cheese
1/2c shredded spinach
Got all that? Feel free to leave out whichever herbs and seasonings you don’t like or don’t have. This is a very versatile recipe. For instance, I have left out the parsley, marjoram, and black pepper because I couldn’t grab all the ingredients at once… and was too lazy to go back for them. (My pantry is separate from my kitchen and only my most frequently used herbs and spices are right over my work station.)
It is in the sauce
You CAN NOT skip the Woostah and hot sauce. Leave out the parmesan and spinach if you must, but your balls will suck if you leave out those two sauces.
Is your oven to 400 yet? Make sure you’ve pushed all your buttons or turned your dials, because in this next step, things are going to get a bit messy.
Get into it
Now, after thouroughly washing your hands and being sure to get under your nails (or just put on some food-safe gloves), get your hands down in that meat. Moosh it all together, working your fingers into the ingredients until they look evenly distributed throughout. Then start to roll the meat mixture into balls. Personally, I like my meatballs about the size of a golf ball. Big enough to cut with a fork but small enough to get a whole one in your mouth. Ok, maybe a little smaller than a golf ball. If you have little ones, make them smaller; I’ve done a batch for Angel Baby where they were two-bite sized for her little mouth.
Place your balls on your sheets, evenly spaced. Go wash your hands (or throw away your gloves). Place the sheets in the 400 degree oven. Set the timer for 20 minutes. They may need 5 more; you be your judge. Take them out of the oven and let them cool.
Do what you want to do
Whatever sauces you like, have at it. I tend to put these meatballs in marinara, but I have barbequed them before. The BHE likes the crockpot mixture of grape jelly, whatever bbq sauce we have on hand, and ketchup. I prefer going the marinara route with cheese over top. Whatever floats your boat.
These meatballs freeze really well. I place them in a freezer bag, press all the air out without squooshing them, then neatly set the bag in the freezer so the balls are not touching and in a single layer. I choose to thaw the balls by putting them in the fridge in the morning then they’re thawed and ready for saucing at dinnertime.
Typically, I make two pounds of meat with the intention of making 48 balls and freezing 36 immediately, in three bags of 12 each. You could halve all the ingredients and make this one meal for 3-5 people. You could double them and feed a crowd. You know what you’re doing: you’re having fun in the kitchen!
Talk to me
Let me know how you liked this recipe. If you changed anything, I’d love to hear what you did. I’m always looking for ways to change it up in the kitchen. Use what you like, don’t use what you don’t like. I am listening, though, so leave a comment.
*Remember, I use organic ingredients as much as possible. Our meat is purchased from a local butcher who can tell me where he bought his meat and when he cut it. I watch him cut it sometimes. I prefer that the animals I eat be ones who were treated humanely and fed as nature intended them to be. This is part of our thoughtfully sought path.