The tiniest meatballs
Cutlets and meatballs
My Tiniest Meatballs have a few tricks up their (size XXXS) sleeves, to pack maximum flavor while requiring the least amount of work—making them my all-time favorite easy weeknight meatball. They call in sweet Italian sausage, rather than plain old ground pork, so you get a couple of extras on the seasoning front: fennel seeds, dried parsley, onion powder, in most blends. They also let you skip all of the chopping and mincing of herbs and garlic and stale bread—instead, you just blitz it together in a food processor, in a flash. And finally, they invite ricotta to the party, because they don't want you to find them too dense. The ricotta in these tiny meatballs add extra tenderness to their interiors that serves as a perfect foil to the crisped-as-heck exteriors. <br /> <br />One note on that: I've included cornstarch as optional in the recipe. If you give these teeny spheres a good roll-around in the stuff (then shake it off!) before frying, you're in for a crazy-crispy crust. (Hazan called for her tiny meatballs to be rolled in flour for the same reason.) But, if you're not planning to toss your 'balls with a sauce to serve, you might want to go au naturel on the exterior to avoid the light white shell that'll form in certain spots with the cornstarch. Either way, you'll get super solid browning.
Share:
0
9
0
Comments