TipHow to Pick Ground Beef
The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
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TipHow to Thaw Ground Beef
Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.
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Next: How to Store Ground Turkey
TipHow to Store Ground Turkey
Store raw ground turkey in its original container (or one that’s air-tight) for up to three days before cooking or freezing.
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Next: How to Freeze Ground Turkey
TipHow to Freeze Ground Turkey
While you can certainly overwrap the turkey in its original packaging, the best method is to remove it, place it in a freezer bag, and eliminate as much of the air as possible before placing it in your freezer. Frozen ground turkey can last up to four months if freezer burn is not present.
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TipHow to Thaw Ground Turkey
Ground turkey can be thawed in the microwave or in a bowl of cold water (while still in the freezer bag), but must be cooked immediately. Ground turkey thawed in the fridge will have up to two days before it must be cooked and consumed.
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TipHow to Store Meatballs
Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.
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Next: How to Freeze Meatballs
TipHow to Freeze Meatballs
To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you’ll have fresh meatballs up to four months after freezing.
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Next: How to Thaw Meatballs
TipHow to Thaw Meatballs
Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren’t in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.
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Nothing conjures up a checkered tablecloth and an Italian American trattoria like spaghetti topped with meatballs. In the States, we tend to eat meatballs over pasta or in a sub, while Italians simply pair up a bowl of them with nothing more than a Basic Tomato Sauce, crusty bread, and some red wine. No matter how you eat these herby meatballs, they’ll fill you up. And if you have leftovers, don’t worry—these get better the longer they rest in the sauce. We also recommend trying with our easy marinara recipe, if desired. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.
Ingredients:
- 1/4 pound stale country bread (such as ciabatta), crust removed and torn into large pieces (about 2 packed cups)
- 3/4 cup whole milk
- 2 medium garlic cloves
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons kosher salt
- 1 pound ground beef (ground chuck works great)
- 1 pound ground pork
- 1 pound ground turkey (preferably thigh meat)
- 1/2 medium sweet onion (such as Maui or Vidalia), minced
- 3 large eggs
- 6 tablespoons minced fresh Italian parsley (from 1/2 bunch)
- 1 tablespoon minced fresh oregano (from 1/4 bunch)
- 6 tablespoons finely grated Parmigiano-Reggiano
- 8 cups tomato sauce
Instructions:
- 1Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
- 2Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).
- 3Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
- 4Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)
- 5Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.
- 6Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
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