ASMR LoFi Vaporwave Beats To Cook To
CLASSIC ITALIAN MEATBALLS
1. Grind Meat
The thing that is going to make this recipe special is that we will grind our meat from scratch.
Feed 1 lb beef chuck cut into 2-inch cubes through your meat grinder, catching it in a large bowl. You want to go nice and slow so that you don't overwhelm your grinder.
2. Whisk Eggs
Once all your meat is ground up, take 2 eggs and crack them into a small bowl.
Make sure you don't get any shell in there :)
Whisk them until they are nice and smooth—not streaky at all.
3. Combine Eggs
Go ahead and pour those eggs into bowl containing your ground chuck.
Mix with your hands. Really let yourself feel all the ingredients.
4. Season Meat
Grab your Kosher Salt and sprinkle it in there. Don't be shy with the salt: it adds great flavor!
And add Red Pepper Flakes so we get a little bit of spice in there.
5. Strengthen Meat
Next you are going to add anywhere from 1 cup to 1.5 cups fresh breadcrumbs.
If you want the meatballs to be firmer, add the whole amount. If you like them tender, stick to about one cup.
6. Flavor Them Up
Sprinkle in Freshly Grated Parmesan Cheese, along with Minced Onion, and last but not least: Freshly Chopped Italian Parsley to brighten things up.
Go ahead and mix it all up with your hands. Let the ingredients incorporate together. But try not to overwork your meat: it will make your meatballs tough.
Once everything is just coming together, we can go ahead and use our hands to form loose little balls.
You want to form them into something between a golf ball and a tennis ball—not too big, not too small.
Place them on a foil-lined cookie sheet.
Pop your meatballs into a 350° F oven for 30-45 minutes until they are golden brown and delicious, with an internal temperature of 160° F.