I have been having HUGEEEE cravings for meatballs lately. And while I could’ve taken the easy way out – that’s the problem when you live in a city where you can get anything you crave 24/7 – and gotten some at the Meatball Shop, I decided to make my own. Since I have problems with making choices and I always crave multiple things at the same time, I decided, why not have TWO varieties…. I also knew from the beginning that I wanted HUGE meatballs… none of those dinky silly little tiny smaller-than-a-golfball bs, I wanted giant baseballs :]
First, perheat the oven to 400 degrees…
Meatball Base
1 yellow onion, grated
1/2 c chopped fresh italian – flat leaf – parsley
2/3 c grated parmesan reggiano cheese
1/3 c panko
1 large egg
3 tbs ketchup
4 garlic cloves, minced
1 tbs crushed red pepper flakes
1 tsp truffle salt
1 tsp freshly ground black pepper
Take all the ingredients and mix it all together. I tend to go with dry ingredients first, then wet and then the egg last. I took this meatball base and split it into two separate mixing bowls….
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m i s s t i f f i e . n e t 