Meatballs are fantastic. Tiny little parcels of meat that’ll go well with pretty much any sauce you can think of. But the pack of twenty you can pick up from Aldi aren’t as good as what you can make yourself. The recipe for these meatballs was adapted from an early episode of Binging With Babish, and has a few notable differences, mainly because I don’t have the budget that Babish does. But then, neither do you. Why else would you be reading this?
- 1 kg mince – Babish uses three different kinds of meat in his mince, but a block of mince from the supermarket works perfectly fine
- 1 cup of buttermilk
- 1 egg
- Herbs – you can tailor this to suit your sauce. So for a curry, you can use coriander. If you’re making pasta, oregano or thyme would work well. If they’re going in a soup or broth, you could use rosemary. When in doubt, parsley is a good standard to use. Of course, this is entirely optional.
- 1/2 cup of breadcrumbs – again, entirely optional, but it does add a nice texture and help bind it together, but not necessary.
- Combine all your ingredients in a mixing bowl. The egg will help with the binding, salt, pepper and herbs for flavour, and buttermilk will stop the meatballs from drying out. This is probably the most important part. Nobody likes dry meatballs
- Roll out your meatballs into rough golf balls (not for actual use in golf) and place them onto a baking tray lined with baking paper. Put them into an oven preheated to 180º celsius for about 15 minutes, then turn the oven down to 150º. If you do this before you start your sauce, the meatballs should be ready when the sauce is done.
- Note: if you don’t have an oven, use a small fry pan with cooking oil on a high heat, rotating the meatballs when a nice brown colour develops.
That’s it. Literally two steps. Three if you wanna get technical, but this is a simplified recipe. Don’t get all techinical here. Save that for the kitchen. The beauty of this recipe is that you can add whatever you like to it. Diced onion, cumin, anchovies (you weirdo). Go nuts.