Meats: ground chicken, lamb, beef, turkey, or pork can all be used. Beef is better for sweetish meatballs. Pork is better for BBQ.
General meatball formula: 1.5 lbs meat, 2 eggs, 1.5 cups of crackers or 1 C binder (if you are making the recipe gluten free use gluten free flour heated with butter until golden brown then cool and add to mixture).
After the general formula you can then add spices and sauces according to the type of dish you are trying to make.
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 Tbs. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
1-1/2 cups plain dry breadcrumbs, preferably 4C brand
1 Tbs. chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed
1 lb. dried spaghetti
1/4 cup chopped fresh basil
Meatballs in peanut curry sauce
1/2 cup all-purpose flour
1-1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 lb. ground beef, medium lean (80 or 85%)
2 Tbs. vegetable oil; more if necessary
4 cloves garlic, coarsely chopped
1 Tbs. red curry paste (I like Krung Gaeng Ped brand); more to taste
1 cup canned coconut milk (refrigerate the can, don’t shake it, and use the thick cream at the top)
2 Tbs. chunky peanut butter
2 tsp. fish sauce (nam pla) or to taste
1-1/2 Tbs. sugar or to taste
1 tsp. chopped fresh mint or basil leaves for garnish
Paleo Czech Meatballs
1 clove garlic, minced (about 1 teaspoon)
1/2 tablespoon salt
1 tablespoon caraway seeds
1 teaspoon ground paprika
1 tablespoon ground black pepper
1 cup fresh parsley leaves, minced (about 1/4 cup)
1 tablespoon grainy mustard
1 large egg
2 pounds ground pork
300g each beef and pork mince
1/2 medium onion, grated or finely chopped
1 tbsp olive oil
2 tbsp chopped flat-leaf parsley
2 garlic cloves, finely chopped
1 tsp sea salt
1/2 tsp black pepper
ghee, coconut or macadamia oil for frying
For the Meatballs
1 lb ground turkey or chicken
2 Tbl minced ginger
1/4 cup scallions, chopped
1 tsp garlic powder
1/4 cup almond flour
light flavored oil for frying (olive, grapeseed, etc)
For the Sauce
1/2 tsp sesame oil
3 Tbl rice wine vinegar (unseasoned – sugar free)
3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
1/4 cup water
3 Tbl sugar substitute (honey for Paleo)
1/2 tsp xanthan gum (or arrowroot powder)
1/4 cup scallions, chopped
4 – 5 small dried chilies, seeded and chopped
Other variations: make general meatballs and add hot sauce and butter then dip in favorite sauce.
Next variation is BBQ. Make with pork. Cook in BBQ sauce.
Another variation is using the general recipe and add meatloaf seasonings. Cook in oven with tomato garlic sauce and have mini meatloaf balls.
Start making the marinara sauce. While it’s simmering, make the meatballs.
Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don’t overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.
Spaghetti & Meatballs Recipe
In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed garlic clove over medium heat. (If your skillet is larger than 10 inches, you’ll need to add more oil; there should be enough to come about halfway up the sides of the meatballs.) When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.) Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.
When the marinara has finished its initial simmer and you’ve seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 min. to let the sauce permeate the meatballs and the meat flavor infuse the sauce.
Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente.
When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.
Meatballs in peanut curry sauce
Put the flour on a plate. Put the beef in a bowl, sprinkle with the salt and pepper, and mix well. Shape the beef into small, firm balls about 1 inch in diameter; you’ll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it’s hot. Fry the garlic until browned, about 1 minute; remove and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they’re browned evenly and cooked through, about 5 minutes; do this in batches, if necessary. Using a slotted spoon, transfer the meatballs to the paper towel-lined plate to drain.
If no oil remains in the pan, add 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the solidified coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn’t be too sweet.
Return the meatballs to the pan with the sauce and simmer over low heat until they’re hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.