If I were considerably younger I might consider calling these “Amaze-balls”, but I am far too old to be able to say that and not sound foolish. But, these meatballs are amazingly moist and flavorful and adaptable to a variety of cuisines. And they happen to be lower in fat.
The recipe is based on one in the Cook’s Illustrated Cookbook, but I lightened it up a bit for my lifestyle. If you want to use 15% or higher fat meat, be my guest. I have made these twice now with 10% fat beef and fat free dairy and they were awesome both times. This time I made it with both pork and beef because I actually had some ground pork on hand. But, they are just as delicious with only beef.
I have tried meatballs before with 10% fat beef. Some might be okay the first night if you undercook them, but reheating is definitely not an option. These are great the second day, or even freezing and reheating them for a second meal later on.
The tricks are “the secret ingredients”:
- panko crumbs soaked in yogurt and milk for moisture and a slight tanginess.
- gelatin for texture
- parmesan cheese for “umami” (the “fifth taste” of meaty/savory)
I make a big batch with the spices as in the recipe below, just parsley and ground pepper, because I like to use it for Italian one night and Asian another. I added suggestions for spicing it up if you plan to use it for just one cuisine.
We had them last night with pasta sauce and angel hair so that’s what is in the photos. We may have meatball subs later in the week. My husband loves to put teriyaki sauce on them and have them over rice.
Today for lunch I had them with some veggie sticks and dipped them in Tzatziki sauce. Oh yum! And in case you need a quick and delicious Tzatziki sauce recipe check out this recipe from Mommy’s Kitchen.
Until next time, happy eating.