I never had meatballs as a kid or even as an adult until the past couple years. As a kid I got the impression, or was straight-up told, that meatballs were time-consuming, messing, and difficult. These were not the attributes of our typical dinners. Now, I make meatballs every week. When I mention this to friends they look at me with disbelief. “You make meatballs every week?” I do. When I tell them meatballs are actually my go-to easy meal they get exasperated as if I am bragging or teasing them. I’m not. Meatballs are quick and easy as hell. Just forget about a recipe.
I almost didn’t write this post because I didn’t want people to think it’s just the instant pot that makes it easy. It does, but meatballs are easy in the oven too and I think a tad better. However the kids love them in the instant pot and I don’t have to wash a sheet tray so let’s proceed. (If you don’t have an instant pot I’ll give oven guidance too.)
Go to your shelf. Open a couple cookbooks and examine the meatball recipes. Or consider these basic recipes from Kitchn and Serious Eats. Big picture, they all look the same. Meat, bread crumbs, dairy, egg, flavor. That’s it. Do you need “fresh white breadcrumbs” or to “grind good quality bread” as one some recommend? Nope. Do you need to soak the bread in milk while you mix the other ingredients? Nope. Does it matter what seasoning you add? Yes!, because you are the person eating the meatballs. Add what you like or just dump in some standard “Italian seasoning” and call it a day.
Here is the long and short of it. Put a pound or pound and a half of ground beef in a bowl (it doesn't matter what kind, I use 93-7 from Costco) with one egg, a splash of milk, a scoop of yogurt, or both, and dump in some bread crumbs. Fresh, dried, panko it doesn’t matter. I use gluten free panko. Add some parmesan from the big green can in your fridge along with garlic, salt, pepper, hot pepper flakes, oregano, lemon zest, whatever you like. Got a jar of pesto? Great, add a scoop. Mix it with your hands or a fork until just inform. Don’t knead it or squeeze it or any other weird crap. Just mix it until it seems like every bite will have a little of everything. They get tough the more you mix and fuss with it.
Dump your favorite jar of sauce in the instant pot or a big can of whole or crushed tomatoes or some of each. The meatballs will season the plain tomatoes just fine but you can always add garlic and other goodies. Again, they’re your meatballs. Roll the meatballs and gently set them into the sauce. It’s ok if they are not covered. Sticking up above the sauce is better than stuck to the bottom. Pressure cook on high for about 15 minutes. Or, place the meatballs on a sheet tray and bake at 425 for 15 minutes or until they are done.
In that time everyone in the house will trickle into the kitchen wondering what amazing thing you made and whose birthday it is. Start some pasta of your choice, make some pasta, or toast some rolls for subs. When the instant pot is done, you are done. If you used whole tomatoes you probably want to scoop out the meatballs and purée the sauce with your immersion blender. Maybe it's better just to use a jar of sauce.
So, zero dinner plan is no problem. You’ll be a hero if you can make meatballs on a whim with whatever you have on hand.
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