I’ve been asked, on more than one occasion, why I don’t post more recipes. The answer to that is simple – I’m not good at following them. I have my go-to recipe for sandwich bread, and I usually follow recipes for other types of bread and baked goods (they tend to be finicky that way), but most of the time I like to wing it. I usually spend a lot of time looking for recipes, but I mostly use them for inspiration and approximate cooking times. I like to sub out ingredients for whatever I have on hand, and sometimes I’ll throw in a little more or less of something just because it sounds good.
Tonight, I made meatballs. And, because I’m feeling like a good neighbor, I’ll give you my recipe. I wrote this down immediately after making it, so all the proportions are correct.
- 2 lbs ground beef
- 1/2 onion, minced
- 2 good-sized handfuls of breadcrumbs
- 2 egg yolks
- 1 big splash of milk
- 1 small handful of parsley, chopped (stems included)
- a scant palm-full of garlic powder
- a good palm-full of Italian seasoning
- a “til you feel good” portion of shredded parmesan
- a few cracks of pepper
- a good sprinkle of salt
Preheat oven to 400℉. Put all ingredients in a bowl and mix with your hands until just combined. Make sure you’re squeezing it between your fingers so you don’t end up with chunks of plain hamburger. Don’t mix it more than you have to, because meat gets weird if you get too overzealous with it. If it seems too wet, add some more breadcrumbs. Form into balls the size of golf balls, and place on a baking sheet. Bake for 15-20 minutes, until a thermometer in the center measures 165℉.
That’s it! Now, I know you have questions. How much is a “handful,” how do I know if I “feel good,” and do I have to use 2 egg yolks? The answer to the final question is that I have a lot of egg yolks in my fridge because I’ve been making macarons. Feel free to use 1 whole egg instead. As to your other questions, just go with it. It’ll turn out.
If you want more of my not-recipes, leave a comment!