My New Favourite Meatball Recipe

14 years ago

Saturday night's dinner was Pasta with Meatballs. I tried something a little different. Made meatballs, using just pork and seasoned with fresh garlic and fresh basil. Got the idea from another blogger who made Pork, Garlic and Basil burgers. Since I'm a traditionalist when it comes to burgers, I didn't like that idea, but I thought the mixture had meatball possibilities if doctored up a little, and, I was right. The combination of the fresh garlic and the fresh basil is amazing. Definitely a keeper.

I made these after I got home from work on Saturday. Once they were browned, they only took about 45 minutes simmering in the sauce to become melt in the mouth tender.

Home Cookin Chapter: Recipes From Thibeault's Table

Pork Meatballs seasoned with Garlic and Fresh Basil

===================================================

1 1/2 pounds ground pork

2 cloves garlic, mashed

1/2 cup fresh basil, shredded or cut into ribbons

1/2 cup fresh breadcrumbs

2 eggs

1/4 cup chicken broth

1/2 cup parmesan cheesefreshly cracked black pepper

salt

Sauce

olive oil

2 to 3 cloves of garlic

2 cans of tomatoes

high quality dried basil

salt and pepper

1/2 cup fresh chopped basil

For the Meatballs

Put the meat in a bowl. Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. To check for seasoning by frying a small piece.

Form into meatballs and brown in olive oil. Add to the pot of sauce and simmer about one hour.

For the Sauce

Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not Brown!!!!

Add the tomatoes, basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.

Just before serving add fresh chopped basil.

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Comments (24)

claire_de_luna
14 years ago
Ann, I saw these the day you put them on your blog (because I check in every day; it's a feast for anyone's eyes who likes food.) Of course, I copied the recipe immediately and will be trying it soon. Thanks for sharing your recipes, as you always do so generously. I'll let you know how mine turns out!
Terri_PacNW
14 years ago
I too saw these on your blog and said ..gotta definately make those!
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I think that the best basic meatball recipe is this one. I use it as my guideline but adjust the seasoning to suit my own taste. Don't be afraid to use the eggs. Home Cookin Chapter: Recipes From Thibeault's Table ================================== adapted from: Nicolina DiSpirito Serves 4 to 6 My own Sauce 1 tablespoon olive oil 1/4 onion, chopped 2 or 3 cloves of garlic minced 2 cans of quality tomatoes season with basil, salt and pepper. Rocco's Mama's Meatballs 1/2 cup chicken stock 1/2 large sweet onion, rough chopped 4 cloves garlic, rough chopped 1/2 bunch parsley, chopped 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1/2 cup breadcrumbs 5 eggs, lightly beaten 1/2 cup grated Parmigiano Reggiano cheese 2 to 3 pinches chili flakes 2 to 3 pinches salt Olive oil, to coat hands and for browning meatballs Cooked spaghetti (optional) (Note: add Basil, oregano, rosemary, fennel seed, etc.) Make the sauce: Heat oil in a large saucepan. When oil is hot, sautÃ© onions until translucent.Add the garlic and the tomatoes. Simmer. when the meatballs have been browned add them to the sauce and simmer for at least one hour. Make the meatballs: Place the chicken stock, onion, garlic and parsley in a blender and purÃ©e. Set aside. Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a large bowl. Add the purÃ©ed chicken-stock mix. Using your hands, gently but thoroughly combine all ingredients, being careful not to overmix the meat. Coat your hands with a little olive oil and form the meatballs. Pour oil in a large skillet to a depth of about 1/2 inch and place over medium-high heat. When the oil is hot, brown the meatballs, turning once. Add as much of the tomato sauce as you desire, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti, if desired
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foodonastump
14 years ago
Sure does look good. If it hadn't come from Ann T whose recipes always seem to work ;) upon reading it I would have thought the meatballs would come out too dry.

I won't hijack this thread by posting another recipe, but if anyone else has never been completely happy with their "regular" meatballs I highly recommend the linked recipe. I tried it recently tried it and DW said it should be my new go-to recipe for meatballs. Only change, use way less salt, and you might need to thicken the sauce.

Here is a link that might be useful: gourmet's spaghetti and meatballs
User
Original Author
14 years ago
Foodonastump, These meatballs were very moist. Not at all dry. Oh and feel free to highjack any of my posts. Any time someone can offer another option, I'm all for it.

Claire, Terri, if you try the meatballs please let me know what you think.

Ann
wizardnm
14 years ago
Ann, I also noticed the recipe on your blog and thought that they sounded great. I'll give it a try, asap. I've always preferred pork over beef anyway.

Nancy
artsyshell
14 years ago
Ann, I too saw the recipe on your blog and copied. Will be trying them soon!

Shelley S.
lindac
14 years ago
Someone please email me a link to Ann's blog....
Linda C
dixiedog_2007
14 years ago
I saw the recipe also and it looks so good. I look at your blog all the time and love it! Thanks Ann.
foodonastump
14 years ago
Linda C it's right on her member page. http://thibeaultstable.blogspot.com/

Ann - I'll take your word for it and look forward to trying it.
lorijean44
14 years ago
Ann, these look really good. I'm definitely going to try this recipe the next time I make meatballs!

Great photo, as always!

Lori
Bumblebeez SC Zone 7
14 years ago
I had never been to your blog before but what a treat! Everything looks amazing...and I'm interested in the counter- 29 visitors from Latvia? And other countries? Who are these people? Spammers? That just seems so weird.
Maybe because web wise I hardly go anywhere.
User
Original Author
14 years ago
Bumblebeez, The counter that shows new countries is my favourite. Once I hit 100, new countries became hard to come by. I added two new countries in the last two weeks "Botswana" and "Bhutan".

Here is a link that might be useful: Thibeault's Table
Bumblebeez SC Zone 7
14 years ago
Are you talking about the new visitors counter?
That is so wild to think there are 101 people from South Korea who have been to your blog!
It would be interesting to see how many lurkers we have here.
readinglady
14 years ago
Those meatballs look delicious. I think I may have just enough fresh basil I can spare from my new little plants to give these a whirl.

Thank you for sharing, Ann. The blog, as already mentioned, would inspire anyone.

Carol
trixietx
14 years ago
Your recipe sounds great and I really enjoy your blog. I agree with Carol, it should inspire anyone.
foodonastump
14 years ago
Ann - not to belabor the point of my initial comment, but Linda C said something on Joe's thread that had me wondering: what's the fat percentage in the ground pork you get? I'll double check when I go shopping, but I believe all I can get is extremely lean.
User
Original Author
14 years ago
Foodonastump, I don't know what the fat percentage was. The pork was freshly ground, in fact I had to wait for the butcher to grind it. And with the addition of the eggs and the broth, and the fact that they were simmered in the sauce, these meatballs were very moist.

Ann
foodonastump
14 years ago
Ok, you were right of course. They were very moist and tender. (And very good - thanks!)
lindac
14 years ago
I have never seen ground pork with the fat percentageg iven as I see with ground beef...
I judge the fat content by the looks....the color of the meat.
Linda C
foodonastump
14 years ago
I went to two supermarkets. The first one had pork labeled 90/10, the second, which is the one I used, did not specify.
User
Original Author
14 years ago
Foodonastump, Thanks for the feedback. Glad you liked them.

Ann
hawk307
14 years ago
Ann:
I do this with Italian Sausage for myself and make them egg shaped, to ID them in the sauce.
Didn't think to use Ground Pork.
Lou
User
Original Author
14 years ago
Lou, I'm sure that Italian sausage meatballs with fresh garlic, fresh basil and parmesan cheese would be wonderful.

I have another sauce recipe that is basically minced Italian sausage with rosemary, but I often use ground pork instead and adjust the seasoning, adding fennel so it is more like a good Italian sausage.

Ann
hawk307
14 years ago
Ann:
I'll have to try the Sauce with Minced Italian Sausage.
I've always used Ground Sirloin for a Meat Sauce.

In fact my Niece is visiting from Ca.
She wanted an Italian meal, so it will be Meat Sauce with ,
Minced Italian Sausage, over Ravioli's.

Of course I'll have my Meatballs in the sauce too.
LOU

My New Favourite Meatball Recipe

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