You know it has to be delicious if your kid is willing to spend almost an hour forming over 100 meatballs.
Forming meatballs is a great kids in the kitchen activity.
My daughter loves forming meatballs because she likes making different shapes to see if there is any difference in taste.
This last batch, she made humongous ones, teeny ones and quenelle-shaped ones.
We discovered that the teeny ones were the tastiest because they had the highest ratio of caramelized/browned exterior to soft interior.
The quenelle-shaped ones had a tendency to fall apart. The huge meatballs took very long to cook through and were very moist but we wished they had more browned and crispy bits.
- 1lb ground lamb
- 2lb ground beef
- 2lb ground pork
- 1 egg
- 1/3 cup panko bread crumbs
- 1/4 cup regular bread crumbs
- 1/3 cup of whole milk
- worcester sauce
- fennel seed
- dried oregano
- dried parsley
- salt & pepper to taste
- in a small mixing bowl combine egg, both kinds of bread crumbs, milk, a splash of worcester sauce and herbs & seasonings to taste
- mixture should be wet
- in a large bowl gently combine all three meat s(at room temperature) and the seasoned bread crumb mixture
- let meatball mixture rest for 30 minutes to an hour if possible
- form meatballs and then brown the exterior in a skillet or on the griddle
- if serving with sauce, such as my magic mother red sauce , finish cooking in the sauce
- these meatballs work great in soups and for meatball sandwiches
- freeze the meatballs in a single layer either browned or unbrowned
- this recipe scales up very easily, the most important element is to keep the meat ratios the same
- also, if you prefer meatballs without lamb, simply increase the ground beef and pork quantities by .5lb