Smashed Meatballs
Literally, the first thing I learned how to cook. Handmade meatballs are the best in Italian comfort food. You can vary the meat mixture to your tastes, but I like this ratio. Quick tip for making any jarred pasta sauce taste better, add these! (2 tbsp red wine, 1 tbsp parmesan cheese, 1 tsp sugar).
02 Preparation
- In large bowl, add milk to the ripped white bread. This makes a panade. What is a panade? A panade is a mixture of bread and milk, combined to form a paste, that is incorporated into ground meats so that they don't get too hard or dry when you cook them.
- Add all other ingredients except oil to bowl and hand mix thoroughly making a consistent mixture.
- I make 3 oz meatballs using a digital scale to get the amount and size consistent. Place in sheet tray. This recipe makes ~36 (3 oz) meatballs.
- You can cover these meatballs and refrigerate up to a day to let flavors meld, or not.
Set your griddle to medium heat (~400F)
03 Performance
Coat griddle with 2 tbsp of olive oil, spreading evenly, add meatballs. I use a baking sheet with griddle press to gently smash meatballs and improve sear. Flip after 3 min and smash. Flip again smash, try to get all sides (6 sides on a cube, 18 mins total). Return to sheet tray.
Serve, enjoy!
