This recipe is part of a personal challenge to build a better meatball. It is partly based on a suggestion in Cook's Magazine to add unflavored gelatin powder for a juicy, tender meatloaf. I added both garlic and garlic powder, ketchup and soy sauce, and chopped Italian sausage, to add depth. You are welcome to try plain milk in place of the almond milk. —creamtea
6-8 a starter; 10-12 as hors d'oeuvres
unflavored, powdered gelatin
fine dry breadcrumbs
plain almond milk
1 3/4 pounds
sweet Italian sausage, casing removed, finely chopped
eggs, lightly beaten
cloves garlic, minced and mashed with a pinch of kosher salt
In a small bowl or prep dish, combine water and gelatin. Stir and set aside until thickened, several minutes.
In another small bowl, combine breadcrumbs and almond milk. Stir to combine.
In a large bowl, combine beef with gelatin and bread crumb mixtures. Add remaining ingredients through garlic powder and blend with hands until incorporated.
Have ready an oiled baking dish. Dampen (or grease) hands then form 1-1/2" - 2" meatballs. Arrange in baking dish. Pour about 1/4" of water around meatballs, scatter sliced onions, sprinkle with lemon juice (optional), cover with foil and bake in 350º oven about 1/2 hour, uncovering for the last 10 or 15 minutes to brown tops of meatballs.
Arrange 1-2 meatballs apiece in small bowls to serve as an appetizer, or serve as a starter or main dish.