A well-constructed meatball is an inherently perfect food.
Tender, flavorful meat gently compacted into a burly spherebig or smallalways feels like a special reward.
Instead, I caught news that this season, Yankee Stadium is serving up fried meatballs.
The meatballs had a crackling crust yet retained plenty of moisture.
It was, frankly, one of the juiciest meatballs Ive ever had.
Here’s how to recreate it:
1.
Raw meat is usually sticky enough anyway.
Once you’ve made the mix, roll the meatballs and place them on a foil-lined sheet tray.
Coat them in crumbs
In a bowl, add an equal-parts mixture of panko and fine breadcrumbs.
I used store bought Kikkoman panko and Progresso breadcrumbs.
If youre feeling inspired, add a spoonful of grated parmesan to the mix.
(I only had shredded, but I managed.)
Thoroughly roll each meatball in the breading mixture and return it to the sheet tray.
Bring the oil up to 350F.
Use a deep frying thermometer or candy thermometer to monitor the temperature.
Ideally, youll keep it around 335F to 350F.
This frying range will ensure the meatballs cook through to the center without over-browning.
Fry the meatballs for three to five minutes, depending on the size of the meatballs.
Use a probe thermometer to test the internal temperature if youre unsure about doneness.
If youve ever experienced the sadness of dry meatballs, deep frying is the remedy.
Ive never had a juicier meatball, and the initial crunch creates a swoon-worthy textural juxtaposition.
My meatballs were two inches in diameterperhaps a tad large.
(Also, because I know youre wondering, air frying them isjust okay.
They’ll develop a subtle crustand again, meatballs are always flawlessbut a deep fry just hits different.)
Crumble the slice of toast into a medium mixing bowl.
You want small pieces; about the size of a pea or smaller.
Add the grated onion and juice, and the milk.
Stir to moisten the bread.
Feel free to add a splash more milk if there are any remaining dry hunks of bread.
Add the beef, pork, salt, seasonings, sauces, and the egg.
Divide and roll the mixture into balls (the size is up to you).
Place them on a foil-lined sheet tray.
Combine the panko, breadcrumbs, and cheese in a small bowl.
Roll each meatball in the breading until well-coated.
Replace them on the sheet tray.
Add enough oil to a pot to cover a meatball, about two inches of oil.
