Meatballs, Three Ways

Meatballs, Three Ways offers a versatile twist on the classic dish, presenting three distinct versions that are perfect for cocktail parties or any gathering. This recipe introduces an Italian-style meatball called polpette, made with ground sirloin, fresh Parmesan, and bread instead of egg. The second variation incorporates almonds, providing a delightful tapas-inspired option. The third version takes on Vietnamese influences, combining ground pork with cooked white rice and aromatic herbs. All three meatball variations can be mixed and shaped in advance, allowing for various cooking methods such as simmering, baking, pan-roasting, or grilling. The versatility and quick cooking time make these meatballs a convenient and flavorful choice.

MAKES: 6 to 8 servings

TIME: About 40 minutes

INGREDIENTS:

• 1 thick slice or 2 thin slices white bread
• 1/2 cup milk
• 1 pound ground sirloin or your own ground beef
• 1/2 cup chopped onion
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Soak the bread in milk until soggy, for about 5 minutes. Squeeze out the excess milk from the bread and gently combine it with the ground beef, chopped onion, Parmesan cheese, chopped parsley, and season with salt and pepper. Shape the mixture into 1-inch meatballs, avoiding overworking the mixture.
2. Cook the meatballs using one of three methods:
   • Simmer: Gently drop the meatballs into a large pot of simmering stock or water and cook for 10 minutes.
   • Bake: Place the meatballs on a lightly greased baking sheet and bake in a preheated 350°F oven for 7 to 8 minutes.
   • Sauté: Heat a tablespoon of olive oil in a pan and sauté the meatballs in batches for about 8 minutes, turning them every couple of minutes.
3. Serve the meatballs immediately or keep them warm. They can be enjoyed on their own or served with Aïoli or Fast Tomato Sauce as a dip, if desired.

VARIATIONS:

• Spanish-Style Almond Meatballs: Omit the bread and milk. Replace Parmesan cheese with bread crumbs. In Step 1, whisk together 1/4 cup roughly chopped almonds and 1 egg in a large bowl, then proceed with the recipe.
• Meatballs, Vietnamese Style: Omit the bread and milk. Use ground pork instead of beef, scallion instead of onion, cooked white rice instead of Parmesan cheese, and cilantro instead of parsley. In Step 1, beat 1 egg in a large bowl, stir in the rice, and carefully combine the remaining ingredients. Add minced ginger or garlic if desired.
• Skewered and Grilled Meatballs, Three Ways: Preheat a gas or charcoal grill to medium-high heat. Thread 1 to 3 meatballs on a skewer, depending on whether you’re adding additional ingredients. Brush with oil and grill for about 4 minutes, rotating carefully to cook and brown all sides.

Embrace the versatility and flavor adventure of Meatballs, Three Ways. Whether you opt for the Italian-style polpette with Parmesan and bread, the Spanish-inspired almond meatballs, or the Vietnamese-influenced pork and rice meatballs, each variation offers a unique taste experience. The convenience of mixing and shaping the meatballs in advance allows for quick cooking methods such as simmering, baking, pan-roasting, or grilling. These meatballs are not limited to cocktail parties; they can be enjoyed as appetizers, served with dipping sauces, or incorporated into main dishes. Let your culinary creativity thrive with these delicious meatball options that are sure to satisfy and impress your guests.