Wednesday, April 22, 2009

To Grandmother's House We Go.

My grandmother's meatballs melted in your mouth with an explosion of flavor! They were so moist but they never fell apart. What was this little Polish Princess's secret? MILK!

Ground beef and pork 75 to 25

Milk and bread for tenderness

A single egg, no more, to bind it

Onion, salt, pepper and parsley

Brown in a frying pan

It is really that simple. The biggest mistake when making meatballs or meatloaf is too many eggs; makes the meat to firm. Salting beef is important because it pulls out the blood and the flavor of the meat. Next time you make meatballs try adding a couple of slices of toasted white bread soaked in whole milk instead of rice, breadcrumbs or ketchup.

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Welcome Apronistas -- I appreciate your lovely comments!!