ball so hard, mofos wanna fine me
A meatball 'recipe'
‘I can eat these balls for the rest of my life,’ Andrew proclaims as he dips the turkey meatballs in tzatziki. As of July 30th, we’ve consumed 18 balls in the span of 24 hours. We’re defrosting more turkey to keep up with our household demand.
Recipe [base case, this is all you need]
Ingredients:
Ground turkey
can be a mix of whatever ground meat you prefer
drier the meat (bison > chicken), the more liquid you shall add
Diced onions
Breadcrumbs
optional but highly recommended for texture
Salt
Combine all, don’t over-mix, then gently shape the mixture into balls, whatever size your heart (or mouth) desires. Place them on a baking sheet and bake at 350°F until golden brown. This could be 12–20 minutes depending on meatball size and your oven’s temperament.
If you choose to get fancy with it, you can add: parsley, pecorino, miso, milk, Ritz crackers, Worcestershire sauce, ketchup, garlic powder, other alliums, and/or eggs. I haven’t yet made the Frankenstein’s monster that combines all the ingredients above, but if anyone does, please let me know. Also, I find that they taste best when they’re between golf ball and tennis ball size… or as big or small as your mouth will allow.
So, if you are prioritizing protein and are looking for an easy meal prep, I hope the balls find their way to you. And I hope that you make these balls your own.
Here’s one recipe I’ve liked, but, like granola, it’s hard to fuck up once you’ve mastered the fundamentals:
https://cooking.nytimes.com/recipes/1019762-chicken-miso-meatballs
Pro tip: If you find yourself stuck behind a paywall, you can use archive.ph!
Goodnight and godspeed.
P.S A special shoutout to my readers in Oklahoma—you’re my second largest group of subscribers! I don’t know who you are, but I’m glad you’re here.