Who doesn't like meatballs? This recipe has been overhauled on numerous occasions just to fit our palate. We started off with only basic ingredients such as eggs, breadcrumbs and salt. As we experimented further, we added a couple more ingredients that it's so delicious that you can even make them as finger bites or just as snacks for the family.
When it comes to meatballs and burgers, stick to the basic 80/20 ratio and if you're concerned what goes on your minced meat at your local market or butcher, do it on your own if you have a meat grinder at home to ensure that you know what you're putting in those minced meat.
Once you have grind your meat (grind twice if you want your meatballs to be finer), add fresh ingredients, spices and condiments including the optional ingredients if you wish to add them on a large preparation bowl.
Next for the breadcrumbs, we grind our own breadcrumbs. You can use those leftover breads that it almost past-due; either by pinching into small bits or grind it down in the food processor. If this takes too much effort, you can settle for any ready-made breadcrumbs that you can lay your hands on.
After which, time to break those eggs into your preparation bowl and add the grated Parmesan. This is when you get your hands dirty (with a gloves if you prefer) and mix them up really good and ensure that every little bit of the ingredients are bated into the meat. Shape it into 1-1/2-inch balls by hand.
Once completed, leave it for 20-30 minutes before proceeding to prepare those meatballs.
Do a taste test on a small piece of the meatball mixture, taste to ensure that it feels your palate before and adjust accordingly before proceeding with the whole batch.
You can cook them as you deemed it - Deep Fry or Baked. For baking, allow 15-20 mins on medium heat for it to cook evenly.
- 800g of chuck meat
- 200g of beef fat or trimmings
- 3 medium onion chopped
- 4 garlic cloves, minced
- 3/4 cup breadcrumbs
- 2 eggs
- 1/2 - 1 cup grated Parmesan
- 1 teaspoon soy sauce or 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon each dried basil, oregano and parsley flakes