Even though the fresh produce has been making a regular appearance on our dinner menu (hello, kale!), I want to make sure we use up the canned goodies from last year. Not that this is any burden on the taste buds . . . I guess I was just overzealous about using them sparingly early on last year. Preserving the preserves is a serious business around here ;). Only 4 jars of roasted garlic tomato sauce left! Thou deserve something special, and the best meatball recipe ever might just be it!
And boyee does this make me excited for tomatoes! Yes, yes indeed. Them mater plants got a good ol’ foiliar feeding this morning since they are flowering and setting fruit, so it’s only just a matter of time. Just a matter of time before caprese salad and pasta, BLTs, salsa, tomato juice, and homemade sauces.
Aside from juicy beefsteaks and cherry tomato flavor bombs, I grow quite a few paste tomato plants: 2 indeterminate heirloom varieties, ‘Opalka’ and ‘Amish Paste’. Paste tomatoes are ideal for sauces and canning because they have less seeds and more flesh than other types. Whenever I have more tomatoes than I can use or can, I simply freeze them. They can be used later in canning recipes and peel very easily.
But enough about tomatoes, let’s talk about meatballs. There’s something so classic and nostalgic about meatballs. I think I love this recipe so much because I’ve made little tweaks here and there (different meats, different herbs, etc.), and enjoyed it just as much every time. I challenge you to do the same!
Best Meatball Recipe Ever
- 2 slices sandwich bread crusts removed, torn into small pieces
- 1/2 cup buttermilk
- 1 pound ground meat
- 1 clove garlic minced
- 1 large egg yolk
- 2 tablespoons minced parsley leaves
- 2 tablespoons minced basil leaves
- 1/4 cup grated Parmesan
- 3/4 teaspoon salt
- Ground black pepper
- Oil for pan-frying
- Favorite tomato sauce homemade or store bought
- Combine bread and buttermilk in small bowl. Smash with fork occasionally, until smooth paste forms.
- Mix all ingredients (except sauce), including bread and buttermilk paste. Lightly form meatballs into desired size.
- Heat oil over medium-high heat in sauté pan. Fry meatballs until brown on each side (if oil starts to smoke, turn down). Transfer meatballs to paper towel–lined plate. Repeat with remaining meatballs as necessary.
- Wipe pan clean. Add sauce to pan and heat over medium-low. Add meatballs and simmer until cooked through.
- Serve over spaghetti, in a sub, or eat as is!