Theres something to special occasion food that creates this need to agonize over it.
Its once-in-a-while foodso you should probably make it perfect!
Thats how I would make meatballs.
It was a good meatball.
I got tired of that meatball.
You know what other step I took out?
Measuring a laundry list of dry seasonings.
Instead, I let taco seasoning take the wheel.
That doesnt mean my meatballs are one-note.
Quite the opposite, actually.
I can swap in fajita mix.
Powdered French onion dip mix.
It didn’t read as “taco”; it tasted nuanced and balancedacidity and a hint of smoke.
How to make quick and easy meatballs
1.
Hydrate the dry ingredients
To make every-day-worthy meatballs, start by hydrating the dry ingredients.
Add one to two tablespoons of your dry seasoning pouch of choice to the breadcrumbs in a bowl.
Mix them with a few tablespoons of liquid.
Bread crumbs might seem like filler but they meet an integral requirement for good meatballsshortening protein strands.
Mix in the meat
Add a pound of ground meat to the bowl.
Mix everything together with a rubber spatula or gloved hands.
Scoop the meatballs
I will alway recommend that youscoop meatballs with a small or medium ice-cream scoop.
you’re able to use these to scoop many things, but theyre absolutely essential for meatballs.
Not only do they keep the size uniform, but youll be done in no time.
Five minutes is all you need for this step.
Cook your speedy meatballs
This is entirely up to your preference.
Lately Ive been baking them in the oven because it’s fast and completely hands-off.
These are incredibly tender, juicy (surprising for turkey meat), and gently flavored with smoky spices.
They taste like I concocted a special combination straight from my spice cabinet.
Taco seasoning has such range.
I had them in the oven in less than ten minutes.
Preheat the oven to 350F.
Cover a sheet tray with foil.
Lightly coat the pan with cooking oil.
Add the breadcrumbs, seasoning mix, and salt to a mixing bowl.
Add the milk and mix again until the dry ingredients have absorbed the liquid.
Add the ground meat and mix it together thoroughly.
Try not to over-mix it, stop once its just combined.
Scoop the mixture into about 30 medium to small meatballs and place them on the oiled pan.
Spray or use a pastry brush to oil the tops of the meatballs too.
Bake them for 15 minutes or until an internal temperature of 165F is reached.
