My ex has this great recipe for meatballs that includes pork, veal, lamb, bread crumbs and a few other ingredients. I’ve seen him make them a few times and they didn’t seem that hard. So, recently I decided to try my own recipe on a budget. They turned out delicious.
Now, you don’t need all the tools I used as there are workarounds. I was just trying to save a little money.
- hand cranked grinder
- coarse grinding attachment
- broiler pan
- meat thermometer
2/3-1 lb of uncooked italian pork sausage
1 lb of chicken breast(s)
1/4 cup matzo meal
1 T tomato paste
1 tsp oregano
1/2 tsp fennel
Salt and Pepper to taste
Set oven to 350° F with the rack in the middle position.
Set up your meat grinder and grind your chicken breast with the coarse grinder. If you prefer a finer texture, use the next attachment down from the coarse. Do NOT use the nut grinder attachment — it doesn’t work well with meat. Once the chicken is ground add the sausage, egg and tomato paste. Mix with your hands until mostly incorporated. Add your dry ingredients including the spices. Mix thoroughly.
Wet hands (keeps the meat from sticking to your hands) to roll balls about 2″ in diameter and place them an inch apart on the broiler pan. The meat will shrink so they don’t need much room. Cook for 20-30 mins until a meat thermometer reads 160° F.
Makes about 2 dozen meatballs. Serve with pasta and sauce or just sauce.
- If you don’t have access to a meat grinder, buying the ground chicken should be fine. They use a different combination of chicken parts than I did and it’s about $1.50 a pound more for the ground chicken than the breasts. And considerably more for just ground chicken breast.
- If you don’t have a broiler pan, a cookie sheet works fine.
- If you don’t have a meat thermometer, you can cut a meatball open at 20 mins or check for firmness. To check for firmness: Press with a fork lightly to check the give. If the meatball seems to fight back, it may be done.