Meatballs are easy to make, loaded with protein, and one of the most satisfying comfort foods around. Aside from using quality ingredients, the real key to making meatballs that rock is proper preparation. Meatballs should be juicy and flavourful, but most guys overwork the mixture and end up with chunks that are dry, dense, and generally unappealing. Combine the ingredients well, but gently—and don’t over-mix. This principle also applies when making hamburger patties
INGREDIENTS FOR THE MEAT: FOR THE SAUCE:
1 tablespoon garlic, minced. 1/2 cup light soy sauce
1 tablespoon chives, minced. 1/4 cup basil leaves
1 teaspoon parsley 1/4 cup mint leaves
1 tablespoon hot spicy sauce. 1 tablespoon garlic
2 egg whites whipped. juice of 1 lemon
1/2 cup panko breadcrumbs. 1/4 cup white balsamic sauce
1 kilo Turkey or lean mince
- Mix together all meatball ingredients except ground meat and breadcrumbs.
- Add turkey and breadcrumbs to the mixture and combine gently with a spoon. Do not over-mix. Let rest in the refrigerator for 20–30 minutes.
- Shape mixture into balls. Tip: Don’t make them much bigger than golf balls or the centres will be cold and dry.
- Prepare your sauce. Place ingredients into blender and pulse to combine.
- Place 2 tbsp vegetable oil in a sauté pan and bring to a high temperature— you don’t want the oil to burn or smoke, but you want it hot enough to brown your meatballs.
- Add meatballs and allow them to brown on one side, then reduce heat and repeat process on all sides. Remove meatballs from sauté pan, place in baking dish or ovenproof pan, and finish in preheated 350 degrees in oven for 8-10 minutes
- Once meatballs have finished baking, remove them from the oven and toss them in a bowl with half of your sauce. Serve immediately and enjoy