Curly's (soon to be) Famous Meatballs
It's our first actual food post!!!!!!!
For our first post, we decided to go for old school comfort food. What could be more perfect than spaghetti and meatballs? Nothing! Ok, so we actually used linguine. But I prefer it to spaghetti, and the Hippie man is notorious for indulging me. Anyhow, meatballs are not only a classic, they're crazy versatile! Whenever we make a batch we always freeze a hefty amount for a busy day, eat some with pasta, put them on sandwiches, you name it! They're tasty fresh out of the oven, or leftover, and pleasing to every member of the Curly fam. So... here it is! Our first cooking post. Enjoy!
*disclaimer: I make nothing off of this. Nobody has casually offered us monies to use certain products. Everything you see is just what we prefer to use in our home, and have around. That said, I also do not own the rights to any of the products used, so... someone tell me if I need to start hiding labels. *awkward dance*
Curly's (soon to be) famous meatballs
Prep Time: 35-ish minutes
Total Time: 1 hour & 15 minutes
Yields: 30 meatballs (8 servings)
- 2.5 pounds of ground beef
- 2 large eggs
- 1/4 cup of milk
- 1/2 cup of bread crumbs (we actually use matzo meal)
- 4 carrots
- 1 stalk of celery
- 3 cloves of garlic
- 1 medium white onion*
- 1 small yellow onion*
- 1.5 tablespoons chopped sage
- 1 heaping tablespoon oregano
- 1 not-so-heaping tablespoon thyme
- 1 tablespoon Worecestershire sauce
- salt and pepper to taste
- 3 tablespoon butter for cooking
- 1 glass of red wine (in our house, cooking without wine is not done. We occasionally even put it in the food).
*Or enough onion to yield one cup of chopped onions
Preheat oven to 400.
Dice up those carrots and the celery, and put them in a mixing bowl.
Chop those onions, and add them to the mix.
Sprinkle the thyme, oregano, and sage on top of the carrots, celery, and onions.
Smash and chop that garlic, and set it aside. It'll join the party later.
Get a medium-ish skillet, and melt 3 tablespoons of butter over medium-high heat.
Once it's happily bubbling toss in the diced carrots, celery, onions, and those herbs that were on top of the whole mess.
Let the veggies simmer until the onions are translucent (or roughly 7 minutes) then toss in the garlic.
Let it simmer for a minute (literally, 60 seconds), then toss in a splash of that glass of red wine you poured yourself when you started.
Once the alcohol has cooked off (2-3 minutes) turn off the heat, and let it cool for about 15 minutes.
Once the sautéed veggies have cooled off, they're ready to be added to the ground beef!
Crack open those eggs, and add them into the bowl...
...and the bread crumbs (or matzo meal, if you're us).
Don't forget the milk and Worcestershire sauce!
Aight. It's time to get messy. Mix together all of the things in the bowl until they are evenly mixed throughout.
Once everything is mixed together, begin forming the meatballs.
As you roll them out, space them out evenly on a greased baking baking sheet.
Once you have a full sheet, go ahead and pop them in the oven, and set the timer for 10 minutes.
"But wait, Jessica!" I hear you all saying to yourselves. "That's not the pan of meatballs from the previous image!" You are correct, dear readers. Here it is!
We never make meatballs without freezing a bunch for later. It's MUCH easier to pack them away in freezer bags if they've already gotten a head start, so if you're freezing some too: put the pan in the freezer first. By the time the timer dings to tell you that the ones in the oven are ready for the next step, they'll also be about ready to go into aforementioned freezer bags.
The other thing you can do whilst waiting for the timer to go off, is get a pot of water boiling for pasta, if that's how you're planning to enjoy your meatballs today. We also eat them with mashed potatoes. I also have been known to just dump a bunch in a bowl and go to town if it's an "eat your feelings" kinda day.
Once the timer dings, pull the meatballs out of the oven, and pour some marinara over them. Douse them. Use more than you think you'll need to. It makes things even tastier.
Once that is done, put them back in the oven until they reach 165 degrees. For those of us who are naughty and don't use a meat thermometer, it should take between 5-7 minutes.
Know what is the PERFECT amount of time to let your meatballs cool? 8 minutes. Coincidentally, this is the same amount of time it takes for pasta to boil to Al Dente perfection! I'm not telling you that you should use this opportunity, but I'm also not telling you that you shouldn't.
Once the meatballs are cool enough to eat, and your pasta (or whatever you're eating your meatballs with) is ready, enjoy!!!
Well, there you go! Go forth and make tasty meatballs! Or, just bookmark this page, and tell yourself that you're going to make tasty meatballs. Either way, you have enriched your life in two ways: 1. By reading about food. 2. By reading words written by yours truly, and therefore getting to feel like we actually spent time together.
Go forth and eat well, dear readers!