BEEF & RICOTTA MEATBALLS
Read on for a secret meatball weapon and discover the power of panade.
Hello!
Thanks so much for being here and for continuing to support the newsletter. Your contribution makes a big difference and keeps the How I Cook train chugging along.
I’m writing to you this week from Melbourne! A place I used to call home and one that holds a very dear place in my heart. Much like a good meatball.
Here’s how I make mine.
Enjoy!
B x
There are some iconic meatballs out there in the culinary zeitgeist (Ikea, obviously) as well as some really bad ones. A special mention goes to Subway here (I don’t care if you like it, the meatball marinara is terrible).
Meatballs are not like pizza, i.e. not all meatballs are good meatballs. It’s likely you’ve eaten some crap ones in your time and we’re here to change that.
Brace yourself, I think I’ve written the word meatball about 270 times in the following text.
What makes a good meatball?
For me, a great ball should be juicy, tender and large enough that it demands more than one bite. A decent sized ball allows for more juice and texture.
The secret to a juicy meatball is a good amount of fat. Like it or not, fat = flavour.
The most obvious way to increase fat is to use a beef mince with a higher percentage of natural fat. Anywhere from 15-20% is a good spot to land. You’ll be able to grab this from your local butcher or good supermarket. My favourite way to add extra fat to a meatball is cheese. Ricotta lends a mellow, fluffy, rich texture whilst not adding a whole ton of funky, cheesy flavour, letting the beef be the main event. Be warned, when you mix ricotta through your meatball it can look weirdly pink, but don’t worry, it tastes excellent.
For me, a sauce is a must. The Frankies (if you don’t know, get to know) serve their meatballs as is, on a plate, glazed with a little of the pan juices and a snowy cap of pecorino. This is a flex, a “our balls are so juicy we don’t need a sauce”. But let’s be honest, a meatball in tomato sauce is the G.O.A.T. I go in for a very simple tomato sugo. Shallots, good quality toms, herbs and lots of garlic. I also blend the sauce for a silky smooth texture. Every element of the plate is contributing to that one super luxe bite. It’s also a two way street, the sauce improves the ball, and the ball gives right back, lending beefy depth to your sugo.
As far as flavour goes, I like to keep it pretty simple. Sure, we’re gonna add a healthy amount of stuff to the meatball mix, but there’s method to the madness. See below for details.