On Meatball Bolognese…

Because I am not the best at making meatballs. Don’t get me wrong, I really enjoy knowing that there is something that I’m not really good at doing because it means it’s time for another experiment in methods to better my skills! But meatballs are just one of those things—specifically when trying to get a sear on them—that never seems to go my way. I have made meatballs successfully by baking them, cooking them in a crockpot, and straight up braising them in sauce, but when I try to sear them off and get that really wonderful caramelization, they just fall apart or stick to the pan, thus falling apart when I try, as gently as I can, to get them off…

So I’ve been asking myself all week, WHERE did I go wrong? Did I overmix or mix too hard? Was my attempt at using white bread (seriously drenched with water and wrung out) not as effective as breadcrumbs? Did I wring out the bread too much or not enough? I don’t think it was the meat mixture I used (all beef, 20% fat, with chopped pancetta), I had actual herbs in there, ricotta, two eggs (maybe one too many?), salt and pepper, and I used a little oil on my hands to make them into balls…so then my next questions lead to the actual making of the meatballs themselves. Were they too big? Not big enough? Was my pan too hot? Not hot enough? Did I use enough oil in the pan? Did I even use the right pan? You see my problem…but again, this is great, because now I’m in full experimentation mode!

 

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So when I get back from Vegas (work trip for my day job all next week, which hopefully won’t impact the posting schedule too bad, but hey, IT’S VEGAS AND I’M SO EXCITED!) I plan to spend a weekend trying different cooking methods of meatballs! I remember making one my first year in Chicago that had a little nugget of mozzerlla cheese stuffed in the middle, with a tomato jam on top that was awesome! I think I made those for a Game of Thrones binging session with Frankie, if my memory serves me right! But you’ll be seeing more meatballs here soon, and I plan to find the perfect balance & cooking method for my skills/needs! If anyone has a favorite meatball recipe, please feel free to pass that along to me as I’m not sure I’ll be making this recipe again, though I may! I haven’t planned that far ahead yet, but all recommendations and ideas are welcome! – Cooking Maggie

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Classic Spaghetti and Meatballs from bon appetit


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