The 5 Keys to Perfect Meatballs | What’s Eating Dan?

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes provide a lighter taste, while tomato paste is budget-friendly.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from other grains

Whole wheat pasta offers more fiber.

Start by mixing 2 pounds of 85% ground chuck and 1 pound of ground pork in a bowl.

Add 1/4 cup of unflavored gelatin to the meat mixture.

In a separate bowl, prepare a panade by combining 1 cup of panko breadcrumbs with 1 cup of buttermilk and let it sit.

Finely chop 1/2 cup of prosciutto and grate 1/2 cup of parmesan cheese.

Add the panade, chopped prosciutto, grated parmesan, 2 eggs, 1/4 cup of chopped parsley, 4 cloves of minced garlic, salt, and pepper to the meat mixture and mix well.

Form the mixture into meatballs.

Preheat the oven to 450 degrees Fahrenheit.

Coat baking racks with non-stick cooking spray and place them inside baking sheets.

Evenly space out the meatballs on the racks and roast them in the oven for 30 minutes, rotating the trays halfway through cooking.

In a skillet, heat oil and add chopped onion, garlic, red pepper flakes, and dried oregano, cooking until golden.

Add 2 cups of tomato juice, 1 can of crushed tomatoes, and 1/2 cup of white wine to the skillet and stir.

Once the sauce is ready, add the roasted meatballs to the sauce and braise them in the oven for 1 hour.

While the meatballs are braising, boil a small amount of spaghetti according to package instructions.

Cooking Techniques

Equipment Needed

Spice Level:

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