Who doesn’t love a meatball? Cute little orbs of comforting, familiar goodness, they’re the friendly and adorable puppies of the culinary world.
Pretty much every culture has some sort of meatball, from the traditional beef-based Italian to the highly seasoned lamb kofta of the Middle East to Mexican albondigas, which often blend chorizo and ground beef, to the giant Chinese Lion’s Head meatball made with pork.
As you might expect, at the Meatball Room in Boca Raton they’re all over this humble yet delicious sphere, with a dozen different variations served with an array of sauces. They may be as cute as tail-wagging puppies, but they don’t bark and leave messes on the carpet. John Hanley, owner of the Meatball Room, dishes on his classic meatball.
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 cup parmesan cheese
1 cup Italian bread, soaked in water and squeezed dry
Salt and pepper to taste
Mix all ingredients together except for olive oil and form into approximately 6¼ oz. balls. Heat olive oil in skillet and sear until browned on all sides. Finish cooking in your favorite marinara sauce. Meatballs should have an internal temperature of 170 degrees.