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Any of our meatball recipes will be a hit with all the family. Use a variety of meats to make these flavourful easy meatballs - from beef, pork (or a mix of both) to chicken or turkey. You can even use Nigella's shortcut to make meatballs from sausages.
Cooked meatballs will keep in the fridge for up to 3 days. You can make the meatball mixture the night before cooking or even freeze them, uncovered, on a baking tray before transferring to a sealed freezer bag for up to 3 months. Cook straight from frozen in a hot oven on an oiled tray. They'll brown nicely, then can be finished cooking in whatever sauce you are using.
Meatballs are usually associated with Italian cooking, though there are variants in other countries. American meatballs are somewhat different from the traditional Italian version. For starters, Italian meatballs are not served in a marinara sauce or with spaghetti except to cater to American tourists. Secondly, Italian meatballs can be made with many different types of meat instead of the mostly beef version familiar to most Americans. American meatballs are the invention of Italian immigrants who had limited access to traditional ingredients from the old country. They used what they had to create a dish that is now beloved by people from many backgrounds.
Despite the differences between American and Italian meatballs, the herbs and spices that are used in each version are usually the same ones that you see all throughout Italian cooking. The best of these ingredients are below.
Arguably the core seasoning of Italian food, garlic is alsoone of the most popular seasonings in the world. It can be used to flavor vegetables and starches but is especially popular because of what it brings to meat. Along with its intense earthiness as well as its sulfuric flavor and aroma, garlic brings an umami quality to meatballs. The garlic flavor is part of what makes meatballs contrast perfectly with the sweetness and acidity of a marinara sauce.
Onion is another umami herb that you will find in a meatball recipe. The onion can be added in its fresh form (minced or grated), but adjustments may be needed to ensure that the meatball is not too moist. It is easier to simply addonion powder, which will not add any extra moisture. Onion powder is also less likely to result in pieces of onion falling into the oil and burning.
When it comes to strong herb flavors in Italian food, you will not get a more ubiquitous example than oregano. It bringsan intense, woodsy pine noteto meatballs. Oregano’s flavor helps to enhance the savory qualities of meatballs and like garlic, you should use it in both the meatballs and the sauce. You can use dried or fresh oregano, but dried is probably your best option given the fact that fresh oregano is relatively rare and is extremely pungent.
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
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