Spinaker This is my version. It's not authentic anything, just how my household and most guests love them.
All ingredients are eyeballed
1.5 LBS Ground beef
1 LBS Ground pork
1 medium onion
3 garlic cloves grated
About 1/2 cup chopped tomato
About a cup whole milk Ricotta cheese (for moist tender meatballs)
A bunch of freshly grated Parmesan cheese (for that umami taste)
2 egg yolks (I prefer yolks only, more tender, bouncy balls)
About 3/4 cup bread crumbs
Some parsley
Some fresh thyme.
A dash of Vietnamese fish sauce
Cook the onion in some fat until soft, add grated garlic and tomato. Cook that mess until there's no more liquid. Add the Vietnamese fish sauce, mix and set aside to cool.
In a large bowl, loosely mix the beef and pork. Season with salt and pepper. Add the rest of the ingredients and get at it with your hands. At this time the mixture might be too wet to form balls, that's why I refrigerate before forming them.
Cook a small piece of the mess to taste for seasoning. Adjust accordingly.
Form that mess into a large ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Roll into meatballs and cook indirect on grill or however you please.
I have SnSed them at 350, KBQ at 225, oven, dropped on tomato sauce etc. They all turn out great.
Takes notes, make adjustments on next cook.
I have added sriracha, sambal oelek before just for a little kick.
I have experimented with panade instead of just bread crumbs, eeeh makes very little difference.
All ingredients are eyeballed
1.5 LBS Ground beef
1 LBS Ground pork
1 medium onion
3 garlic cloves grated
About 1/2 cup chopped tomato
About a cup whole milk Ricotta cheese (for moist tender meatballs)
A bunch of freshly grated Parmesan cheese (for that umami taste)
2 egg yolks (I prefer yolks only, more tender, bouncy balls)
About 3/4 cup bread crumbs
Some parsley
Some fresh thyme.
A dash of Vietnamese fish sauce
Cook the onion in some fat until soft, add grated garlic and tomato. Cook that mess until there's no more liquid. Add the Vietnamese fish sauce, mix and set aside to cool.
In a large bowl, loosely mix the beef and pork. Season with salt and pepper. Add the rest of the ingredients and get at it with your hands. At this time the mixture might be too wet to form balls, that's why I refrigerate before forming them.
Cook a small piece of the mess to taste for seasoning. Adjust accordingly.
Form that mess into a large ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Roll into meatballs and cook indirect on grill or however you please.
I have SnSed them at 350, KBQ at 225, oven, dropped on tomato sauce etc. They all turn out great.
Takes notes, make adjustments on next cook.
I have added sriracha, sambal oelek before just for a little kick.
I have experimented with panade instead of just bread crumbs, eeeh makes very little difference.
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