I don’t want tiny meatballs that sit, dwarfed, atop a pile of spaghetti. I want meatballs that stand on their own—that don’t need a base of spaghetti to fill you up. I don’t even want spaghetti with my meatballs—that means that I’m just eating filler.
So, without further dramatization, I present my recipe for big meatballs. This time I made them with lamb, but they’re pretty much the same with any meat. The main difference is the spices, and even then not much…
I use dried herbs. Purists will probably insist on fresh. Fresh is fine if you get excited about mincing herbs and go through them before they go bad. Otherwise: dried is close enough.
I cook these in a tasty tomato sauce, so you get a bonus recipe here: zesty tomato sauce!
We need to make the tomato sauce first.
- 2tbsp Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 can (14.5oz) diced tomatoes
- 1 can (6oz) tomato paste
- 1/2cup veggie/chicken/whatever stock (or water)
- 2tbsp each: dried oregano, dried parsley
- 1/2tbsp dried thyme
- 1tsp sugar
- salt & pepper to taste
- 1 lemon
- 1tbsp Tabasco-type sauce
Step 1: Fry the garlic for about a minute in the nice, hot EV Olive Oil.
Step 2: Add the diced tomatoes, tomato paste and stock.
Step 3: Add the herbs, sugar, salt and pepper.
Step 4: Squeeze all that tasty juice out of the lemon and into the sauce.
Step 5: Add the Tabasco. You could also add dried chili flakes or something else spicy. We’re really just doing this to give the sauce one last kick in the pants.
Step 6: Stir it all up. (I hope you felt inclined to stir as you added things, but it should be OK either way.) Set it to simmer while you prep the meatballs.
- 1lb of ground lamb
- 1 egg
- 8 Ritz-style crackers, crushed up into tiny bits
- 2tbsp dried basil
- 1tsp garlic powder
- 1/2tsp curry powder (yes, really: curry powder)
Step 1: Put it all in a big bowl and get dirty mixing it up with your hands!
Step 2: Fashion 3 MASSIVE 1/3lb meatballs. I said I like them big and I meant it. They may be just as tasty small, if you are so inclined.
Step 3: Place these meatballs gingerly in the tomato sauce, which should be slightly bubbly by now. If the sauce doesn’t cover the meatballs, add some water so that it does. Stir things up a little bit, but be careful not to destroy your works of art.
Step 4: Put a lid on the pan, and let it all simmer 20 minutes.
Step 5: EAT YOUR MEATBALLS. Make sure to ladle copious amounts of sauce on them. I had green beans (you just heat them…) on the side and creamy leek soup as an appetizer with my meatballs.
This should feed 3 hungry people, or 1 massive beast of a hungry person.