Extra Tender Meatballs
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Author Notes: These fork-tender meatballs are great for kids, or atop pappardelle or wide egg noodles. - merrill
Serves 6 - 8
- Olive oil
- 1 small onion, finely chopped
- Salt
- 2 cloves garlic, finely chopped
- 1 pound ground chuck
- 1 pound ground veal
- 1/4 cup dry breadcrumbs
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup finely grated Parmesan
- 2 tablespoons mayonnaise
- 1 large egg, lightly beaten
- Heat the oven to 350 degrees. In a medium sauté pan, warm 1 tablespoon of olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool.
- In a large bowl, combine the rest of the ingredients except for the egg. Stir it gently using two forks -- combine thoroughly but do not over-mix. Using your hands, gently work in the egg and the browned onions and garlic, until just combined.
- Shape the mixture into 1 1/2-inch meatballs. Brown the meatballs in a little olive oil in a large frying pan over medium-high heat; then nestle them snugly into a large baking dish, cover with foil and bake them in the middle of the oven for 15 to 20 minutes, or until the internal temperature of the meatballs reaches about 145 degrees. Let them cool for a few minutes before serving.
- This recipe is a Community Pick!
Tags: baby food, Beef, cooking for clara, meatballs, veal
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about 1 month ago Kelly Anderson
I would like to freeze half of these to save for future use. Would it be best to freeze them completely raw, or should I brown them and freeze with out cooking them through? If I were to roast these without browning as one commenter suggested,should I put them on a baking sheet and give them a little room between meatballs, or should I stick with the original instructions and put them snugly in a baking dish?
about 1 month ago KarenSue
Delicious! I used the last of the cream cheese, rather than mayo, panko crumbs, and Italian sausage rather than veal - because that is what I had in the house! Despite these changes, the meatballs were superb! The pan frying and then finishing in the oven made then so moist and tender. Wonderful, thank you!
about 1 month ago Luvtocook
I prefer roasting raw meatballs at 400 degrees for as long as it takes, usually about 40 to 50 minutes, depending on how large they are. I usually eat one to test for doneness. :)
Using an ice cream scoop with a geared release makes them all a similar size and I turn them after about 20-25 minutes so they don't flatten too badly.
about 1 month ago merrill
Merrill is a co-founder of food52.
When I don't have time for browning, I just roast these too. Thanks for the ice cream scoop tip!
about 1 month ago TaoistCowgirl
The problem I've had with pan frying meatballs is that they inevitably get flat on one side, making it a deflated sort of ball. How can you avoid this?
about 1 month ago merrill
Merrill is a co-founder of food52.
Sadly, I don't have any tips there -- I try to just accept it and move on. Sigh.
about 1 month ago GreeneKR
Thanks Merrill! So excited to try these.
2 months ago GreeneKR
Is there a sub for veal for any chefs who don't eat it?
2 months ago bettemay
Yes - like turkey?
2 months ago merrill
Merrill is a co-founder of food52.
I'd recommend pork. Or you can just do all beef.
2 months ago Marina Popova
This sounds great! I will be trying these :)