Meatball Recipe

Y'all said you love my juicy balls (stop)

What makes a good meatball? Well listen up bucko because I’ve worked at two butcher shops in my life (whatever that means). When you work that job you get used to people making jokes about loving your meat and making anything with ground beef- because you’ll always have extra needed to be used up. The amount of hours I spent in my 20’s playing around with ground meats is very depressing to think about so lets put that time to good use by sharing this recipe with you.

Now some of you might think that meatballs are easy and while that’s partially true lets consider there are some important pieces of knowledge and technique that take them up a level.

What makes a good meatball?

Meat Ratio, Panade and the way you Mix it.

• Meat Ratio

  • We are looking for flavor and contrast of fat here. Pork and Beef fat are so much different so I like to use fatty pork and leaner beef in my meatball mix. Pork fat is softer while beef fat is more gristly.

• Panade

  • What the fuck is a panade? Panade is a paste made from milk and bread. My recipe includes a mixture of breadcrumbs (or panko), eggs and buttermilk. This is the secret weapon in your meatball without this they won’t come out as juicy and delicious.

  • Use this for a meatloaf and watch everyone at the table CUM.

• Mixing

  • So the mixing is very important you want to wake the meat and fat up, causing the fat to be slightly warmed up and it will create a stickier product this is what we want. This ensures our meatball holds it’s shape while cooking and it also just adds a nice bit of texture.

Now for this recipe there are many ways to cook these, but I will tell you TWO ways I like to cook my meatballs and it’s very simple.

In a hot oven on a sheet tray lined with aluminum.

Seared in a pan, finished in simmering sauce on the stove

MEATBALL SUB RECIPE BELOW