This has eluded me, primarily because I've only tried the boiling kind, and I've heard the greatest meatballs can't be made without deepfryer ?
dude, meatballs are my thing. I make Swedish meatballs though, instead of Italian. Only difference really is no garlic. Also, no tomato sauce. Just meaty sauce. The secret is using good meat. Use USDA Prime sirloin and veal, and grade US1 pork. If you don't know what this means, you should not attempt to make anything with meat, until you find out. Also you need lingonberries. Or lingonberry preserves are even better. If you don't have lingonberries in your local market, you live in a bumpkin-filled backwater. You should move closer to civilization.
Here is the awesome recipe for awesome Swedish meatballs:
Ingredients:
For the meatballs
1/2 cup fine dry breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/3 pound ground chuck or sirloin
1/2 pound ground veal
1/2 pound ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
For the sauce
1 cup chicken stock
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons pickle juice
To garnish:
lingonberry preserves
quick pickled cucumbers
Directions:
Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.
In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste.
Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.
Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
