The Perfect Meatballs

I so wish this recipe was my own creation. I really do. You see, because of this diet/exercise lifestyle I have committed myself to, I find myself eating anything carb free and full of protein.

These meatballs are those things. Meaty. Protein-filled goodness.

They are the best meatballs I have ever eaten.

And I MADE them.

I’ll be straight with you, I had my doubts about this recipe. When a strange young Brit emailed me, asking if I’d give the recipe a shot, I looked it over, shook my head, and considered saying Thanks But No Thanks. Ingredients such as a Man Sized Knob of Butter show up in a recipe?? I have concern.

But I agreed. He was a cheeky sort and I adore cheeky. So the meatballs happened.

The original recipe was called Muntjac Meatballs. Turns out I was fresh out of Muntjac. Can you fathom it? Running out of such a staple? But no worries…at the suggestion of my English Fellow, I substituted ground beef.

It was divine.

The rest of the recipe I did as written, though I made my own tomato sauce. I don’t think that part makes all that much difference, other than USE A GOOD tomato sauce. A good tomato sauce only enhances these enormous, flavorful meatballs.

Can I just say that I LOVED the lemon zest in these things? What an unexpected punch of zip you don’t typically find in meatballs. I can’t wait to make them again!

So, here you have the recipe, for the most perfect meatballs I’ve ever eaten, much less made.

Perfect Meatballs

(slightly adapted from Mike Robinson’s Muntjac Meatballs Recipe – seen here with a video.)

For the Meatballs:

• 1/2 pound ground beef 85/15 – you could use veal, pork or even lamb
• 8 ounces Ricotta cheese
• 3 ounces finely grated Parmesan cheese
• Zest of 1/2 lemon
• One egg
• Salt to taste

For the sauce:

• 2-3 tablespoons unsalted butter
• Three smashed cloves of garlic
• 36 ounces of good quality tomato sauce
• Salt to taste
• A pinch of sugar
• A sprinkle of fresh basil to finish
• Grated nutmeg to finish

Instructions

Mix everything together with your hands. Since the Ricotta is very wet, start with about half of it. Grate in a little lemon zest. Add the salt, crack in the egg and mix thoroughly. You will find that the mix looks like it will make about a dozen meatballs, but wait! Wash your hands, but don’t dry them because if your hands are wet, the mixture won’t stick. So, with wet hands, divide the mix into quarters or fifths and shape up four/five massive meatballs, about the size of a tennis ball.

Next, in a large, deep pan, get the butter melted and stir in the smashed garlic. Add the tomato sauce and place in the meatballs. 20-25 minutes should do it. They’re cooked when they’re firm to the touch. Spoon over the sauce and serve with a sprinkle of fresh green basil and nutmeg, if desired.

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Back to the Brit…his friend Ally made this recipe and made a video here at the weekend and they tried it. Two tips to NOT botch it, like they did:

• If you stuff the meat with too much cheese and moisture, it’ll sure taste good, but will be a nightmare to cook. They had to oven cook for 30+ minutes after 15+ minutes frying because the moisture makes these meatballs refuse to cook!
• Use a little less butter and fatty things than they did – they basically fell asleep after eating this meal!

Disclaimer: This is a sponsored post. All thoughts an opinions are my own.