AZN Meatballs
Meatballs with spaghetti? Classic. Meatballs with rice? Should be classic.
I really want to talk about this picture or food styling in general though. I don’t understand why there’s a whole ass scallion here. Are we planting it in the dirt after dinner? Imagine if the stylist chopped up the scallion and it was all over the table. We have to clean up after we take the picture? Lol. Is that a placemat? A napkin? My hands are dirty!
Ingredients
I don’t remember how many meatballs this makes
1 lbs. 80/20 ground beef
1 yellow onion, diced
1 egg, beaten
1/2 cup scallions, chopped
1/4 cup + extra toasted panko*
2 tbsp. garlic, chopped
2 tbsp. soy sauce
If you are cooking for 2 and you want leftovers, double the recipe
*Panko are Japanese-style breadcrumbs. You can use any breadcrumbs or even crushed up Ritz crackers if you want. Panko doesn’t come toasted out of the bag. I like to heat the panko in a nonstick skillet with a little bit of extra virgin olive oil until it turns light brown.
1. Preheat oven to 425˚.
2. Heat a bit of extra virgin olive oil in a pan over a medium flame. Sauté the onions until they are soft, constantly moving them with a spatula. Season to taste with salt and pepper. Set aside and let it cool down at room temperature.
3. In a big ass mixing bowl, combine all the ingredients with your hands. Try not to work the meatball mixture too much though. You want to mix it just enough that everything comes together. Season to taste with salt and pepper… and I really mean to taste. Pinch off a tiny amount of the mixture and taste it. You aren’t going to die from a pinch of raw meat.
4. I like large meatballs so I use a 1/4 cup to measure out individual meatballs. Roll them into balls and arrange them one inch apart on a greased sheet pan.
Use vegetable oil or nonstick spray to grease your sheet pan. If your sheet pan looks super gross like mine, you can cover it with aluminum foil and then grease it.
If your meatballs feel too wet, add some more panko to the mixture.
5. Bake the meatballs until golden brown and delicious, as they say. Usually, I check it after 15 minutes, flip them, and cook for another 10-15 minutes. You want the middle to be cooked through and warm.
Notes:
I like to eat these meatballs over rice topped with chopped scallions. These people know what I’m talking about:
