OUR SIGNATURE MEATBALLS
- WineCheeseScallops
- Aug 22, 2024
- 5 min read
Updated: Nov 14, 2024
Looking for the perfect meatball recipe that’s as versatile as it is delicious? Look no further than Our Signature Meatballs on Wine Cheese Scallops! These tender, flavorful meatballs are a blend of ground beef, veal, and pork, mixed with fresh Italian herbs, grated Parmigiano, and just the right amount of spice. Whether you’re a fan of the classic frying method or prefer the ease of baking, we’ve got you covered with two foolproof ways to cook these mouthwatering bites to perfection.
But what really sets our meatballs apart is their versatility. Make a double batch, and you’ll have up to 80 meatballs ready to go—perfect for quick weeknight dinners, meal prep, or feeding a crowd. From spaghetti and meatballs to sub sandwiches or simply enjoying them with your favorite sauce, these meatballs are a game-changer for your kitchen.
The Facts
Global Variations: Meatballs are a global phenomenon, with nearly every culture having its own version. From Italy's polpette to Sweden's köttbullar, and from Middle Eastern kofta to Chinese lion's head meatballs, these savory treats are beloved worldwide.
Italian Roots: While meatballs are popular in Italian-American cuisine, traditional Italian polpette are quite different. They are often smaller, made with a mix of meats, breadcrumbs, cheese, and herbs, and are typically served as a standalone dish or in a broth, rather than with pasta.
The American Twist: The iconic spaghetti and meatballs dish is more of an Italian-American creation. Immigrants to the United States in the late 19th and early 20th centuries adapted their recipes to the abundance of meat in the U.S., making meatballs larger and pairing them with pasta and marinara sauce.
Historical Origins: The concept of meatballs can be traced back to ancient times. The Roman cookbook Apicius, dating from the 4th or 5th century, includes recipes that resemble modern-day meatballs, showing their long history in culinary traditions.
Swedish Meatballs: Köttbullar, or Swedish meatballs, are often served with lingonberry sauce and creamy gravy. Interestingly, they may have originated from a recipe brought to Sweden by King Charles XII from Turkey in the early 18th century.
Middle Eastern Influence: The concept of ground meat formed into balls or patties has origins in the Middle East. Kofta meatballs, made with ground lamb or beef mixed with spices and herbs, are a staple in Persian, Turkish, and Arab cuisines.
Regional Differences in Italy: In Italy, meatball recipes vary significantly by region. For example, in southern Italy, polpette might include ingredients like pine nuts and raisins, while in northern Italy, they may feature different types of cheeses or be made with fish.
Meatballs and Religion: In medieval times, meatballs were often eaten during religious feasts or special occasions, with recipes adjusted to fit religious dietary restrictions, such as using fish or vegetables instead of meat during Lent.
Size Matters: Traditional Italian polpette are typically smaller than their American counterparts. This is because they were often served as part of a multi-course meal, where portion size was important to balance the meal.
Fusion Dishes: Modern cuisine has seen the fusion of meatball recipes with other global flavors, such as Asian-inspired meatballs with ginger and soy sauce, or Mexican-style meatballs with cilantro and cumin, showcasing their adaptability and universal appeal.
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Why Our Meatball Recipe is Incredible:
Flavorful Blend: A perfect mix of ground beef, veal, and pork creates a rich, savory flavor profile that’s hard to beat.
Aromatic Ingredients: Freshly chopped Italian parsley, garlic, and a pinch of crushed red pepper add depth and fragrance to every bite.
Parmigiano Goodness: Grated Parmigiano-Reggiano adds a nutty, umami-packed punch that elevates the taste.
Versatile Cooking Methods: Whether you prefer frying or baking, our recipe provides two reliable methods to cook the meatballs to juicy perfection.
Consistently Moist: The addition of milk ensures the meatballs stay moist and tender, never dry.
Perfect Texture: The combination of panko and regular breadcrumbs creates a light, yet satisfying texture that holds together beautifully.
Freezer-Friendly: Doubling the recipe gives you up to 80 meatballs, perfect for stocking up your freezer for quick and easy meals later.
Customizable Size: Use a cookie scoop for perfectly portioned meatballs every time, or make them larger or smaller depending on your preference.
Crowd-Pleaser: These meatballs are always a hit, whether served with pasta, in a sandwich, or coated in your favorite sauce.
Great for Meal Prep: With a batch in the freezer, you’re always prepared for a delicious, homemade meal on busy nights.
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Ingredients:
Extra-virgin olive oil
1 large onion, diced into 1/4-inch pieces
Kosher salt
2 cloves garlic, smashed and chopped
Pinch of crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano-Reggiano
1/4 cup finely chopped fresh Italian parsley
1 cup breadcrumbs (a mixture of 1/2 panko and 1/2 regular)
1/2 cup milk
Instructions:
Coat a large sauté pan with olive oil and heat over medium-high. Season the onions generously with 1 teaspoon of salt and cook for about 5 to 7 minutes, until they are soft and aromatic but not browned. Add the garlic and crushed red pepper, and sauté for another 1 to 2 minutes. Remove from heat and allow the mixture to cool.
In a large bowl, combine the ground meats, eggs, Parmigiano, parsley, and breadcrumbs. Mix well using your hands. Add the cooled onion mixture and season generously with 2 teaspoons of salt, mixing again until well combined. Add the milk and give the mixture one final, thorough mix. The mixture should be quite moist.
Shape the meat mixture into your desired size. For consistency, we use a cookie scoop to make meatballs about the size of a golf ball. Scoop out the mixture and shape it into a ball.
Frying Method:
Preheat the oven to 350°F.
Coat a large sauté pan with olive oil and heat over medium-high. Brown the meatballs on all sides, then transfer them to a parchment-lined cookie sheet. Bake in the preheated oven for about 15 minutes, or until the meatballs are cooked through.
Baking Method:
Preheat the oven to 400°F.
Place the meatballs on a parchment-lined cookie sheet and bake in the preheated oven for 20 to 25 minutes, flipping them halfway through to ensure they brown on both sides. Cook until the meatballs are fully cooked through.
Pro Tip: We often double this recipe, which yields around 75 to 80 meatballs. Once cooled, we divide them into freezer bags, keeping one bag out for immediate use or within a day or two. The rest go into the freezer for quick weeknight dinners. Serve them with pasta and sauce, enjoy them straight out of the pot, or coat them with your favorite sauce! Here are some ways we’ve enjoyed our meatballs.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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