italian essentials: that’s a spicy meat-ta-ball

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

These are actually not that spicy. The name comes from an old Alka Selzer commercial and every time I see it, I crack up. I will give you the link to it in the recipe steps. The ingredients are simple, and the results are awesome. So, you ready… Let’s get into the kitchen.

serves Several
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For italian essentials: that’s a spicy meat-ta-ball

  • PLAN/PURCHASE
  • 1 lb
    lean ground beef, freshly ground, or pre-ground
  • 1/4 c
    plain breadcrumbs, not panko
  • 1/4 c
    grated parmesan cheese
  • 2 clove
    minced garlic
  • 2 tsp
    parsley flakes
  • 2 tsp
    dehydrated onions
  • 1/3 tsp
    black or white pepper, freshly ground
  • 1/4 tsp
    crushed red pepper flakes
  • ADDITIONAL INGREDIENTS
  • 1 - 2 lg
    eggs (beaten)
  • 1/4 c
    yellow onion, chopped fine, or grated
  • water or milk, by the tablespoon, as needed
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How To Make italian essentials: that’s a spicy meat-ta-ball

  • 1
    PREP/PREPARE
  • 2
    You will need a full baking sheet, and some parchment paper, or foil. In addition, I like making the meatballs using a medium-size ice cream scoop.
  • 3
    If you do not have any fresh onion or garlic, you can substitute a half teaspoon each of garlic and onion powder.
  • 4
    Ground Beef The choice of beef is up to you. I prefer buying a chuck roast and grinding my own because I have control of the grind, and it is not all packed into those shrink wrapped, trays.
  • 5
    Momma Mia, That’s a Spicy Meat-ta-Ball If you have never seen the Alka Selzer commercial, here it is. I think it is a hoot: https://www.youtube.com/watch?v=xUpj9oTNIBI
  • 6
    Gather your ingredients (mise en place).
  • 7
    Grind a pound of beef roast or use the pre-ground variety.
  • 8
    Add all the spices and breadcrumbs and lightly toss to combine.
  • 9
    Add the eggs and onions, and lightly mix together.
  • 10
    If the mixture looks a bit dry add some water or milk a tablespoon at a time until they look moist and stick together.
  • 11
    Divide up into equally sized meatballs, about the size of golf balls.
  • 12
    I recommended using a parchment-lined baking sheet, but in these photographs, I am using an everskiller pan. They make Swedish “round” pancakes, or at least that is what I call them. The pan has round indentations that are perfect for making nice round meatballs. If you do not have one, no worries, a baking sheet will do just fine.
  • 13
    Here is how they would look on a parchment-lined baking sheet.
  • 14
    Place a rack in the middle position and preheat the oven to 380f (195c).
  • 15
    Place into the preheated oven and bake until cooked through and beginning to brown, about 18 – 22 minutes.
  • 16
    Turn them about halfway through the baking process. That will help them to brown evenly.
  • 17
    PLATE/PRESENT
  • 18
    Serve them any place you want some yummy meatballs… On pasta with sauce, in an ovenproof dish in sauce topped with mozzarella, and baked until the cheese is bubbly and browning in spots. In an Italian wedding soup, or a Timpano… You gotta’ love Timpano. You choose. Enjoy.
  • 19
    Keep the faith, and keep cooking.

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