2018 September: Meatballs and planning

Welcome back, MAM!

We made 18 pounds of meatballs, using the original standby for the gluten-free balls, and a new recipe from the Kitchn for the regular gluten families. Note for future: purchase Italian sausage instead of simple pork sausage or bump up the spices. 

Price: $23.18 for three pounds of meatballs. Recipes below. 

Recipe	Meatballs: Kitchn Meatballs
Serving size:	Yield: 30-40 meatballs
Web link:	https://www.thekitchn.com/how-to-make-meatballs-cooking-lessons-from-the-kitchn-108048
Ingredients	1 cup fine, dry breadcrumbs
	1 cup milk
	2 large eggs
	1 cup grated Parmesan cheese
	1/2 cup finely chopped fresh parsley leaves
	4 teaspoons kosher salt
	Freshly ground black pepper
	2 pound ground meat, such as beef, pork, turkey, chicken, or veal, or a mix
	1 cup finely chopped onion (or grated on a coarse grater)
	2 cloves garlic, minced

Directions	1. Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.
	2. Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
	3. Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.
	4. Add the onions and soaked breadcrumbs. Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
	5. Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.
	Option 1: Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant-read thermometer. Serve immediately.

Recipe	Meatballs: Marisa's GF balls
Serving size:	~30 meatballs
Web link:	Marisa's balls (original recipe: 5 pounds of meat; 5 eggs)
Ingredients	1 pound ground beef
	1 pound ground Italian sausage
	1.5 tablespoons dried parsley
	3 tablespoons dried Italian seasoning
	3/4 teaspoon salt
	3/4 teaspoon ground black pepper
	2 cloves garlic, crushed
	1 cup GF breadcrumbs
	2 eggs
	2 tablespoons grated Italian Pecorino Romano cheese
	Water (1/4 to 1/2 cup, as needed)

Directions	1) In a bowl, thoroughly mix the ground beef, Italian parsley, salt, pepper, garlic, bread crumbs, eggs & cheese.
	2) Slowly add water to moisten mixture. Should be very moist but still hold shape.
	3) Form meat balls (smaller is preferred).
	4) Bake meatballs on parchment paper or tinfoil at 375 for 30 minutes or until done.