Cooking Class with Chef Ivan Flowers - Lesson 38 Meatballs

For the last few weeks I have been teaching you some of my summer cook-out favorites. While you certainly can serve meatballs during the summer, I think they are great all year round. So, what makes a fabulous meatball? It is soft, not rubbery, it is not overcooked and of course, it is very flavorful. In this class I will teach you how to make an irresistible meatball.

Let’s get cooking!

This recipe will serve six to eight people. You will need: one pound 80/20 ground beef (so the beef is at 20% fat), one pound ground pork, one diced large white onion, six finely minced garlic cloves, two tablespoons canola oil, one cup grated Parmesan, one cup shredded mozzarella, five ounces Boursin cheese at room temperature, one tablespoon chopped fresh thyme, one tablespoon chopped fresh oregano, one tablespoon chopped fresh basil, four large eggs beaten, two cups diced baguette (you can use any crusty white bread), two cups milk, salt, pepper, three large bowls, two baking sheets, spray oil, sauté pan, wet towel and a meat thermometer.

First thing to do is to get your diced bread soaking in the milk. In a large bowl, put your diced bread and cover it with the milk. You soak the bread for two reasons. First, the milk adds moisture to the meatball and keeps it juicy. Think about it, dry bread crumbs equals dry meatballs. Second, the soaked bread distributes more evenly through the meat. You will want to soak your bread at least fifteen minutes.

While it is soaking, preheat your oven to 350 degrees. Next, you will move on to sautéing your onions and garlic. I like cooked vegetables in a meatball because cooking them develops their flavor. Put your canola oil in a sauté pan over medium heat. Add in your diced onion and minced garlic. Cook for around five minutes until they are soft. Remove from heat and set aside.

In a large bowl combine the beaten eggs, Parmesan, Boursin, mozzarella, chopped fresh herbs and sautéed vegetables. Now, get your bread that has been soaking and squeeze out any excess milk before adding it to the bowl. You squeeze it because you want a moist meatball, not a wet one, if you put in too much milk the meatball would fall apart. Once all of the above is very well combined, set aside. Note, I like to use my hands to mix together these ingredients, I feel it is the best way to really get everything mixed together.

In another large bowl, loosely combine the beef and pork. Add one teaspoon of salt and one teaspoon of pepper. Remember, you season at every level of cooking to really develop flavor. Gently mix in so it is evenly distributed. The reason you combined everything else in one bowl and the meat in another bowl is to avoid overworking the meat. If you overwork (mix) the meat, it becomes tough and nobody likes a tough meatball.

Now, make a well in the meat and pour the contents of the other bowl into the well. Add in ½ teaspoon pepper and ½ teaspoon salt. Gently mix this together with your hands until all the ingredients are evenly distributed through the meat.

Now get your baking sheets, spray them with oil and place next to your bowl. This is where that wet towel comes in! It is the secret to keeping the meat in the ball and off your hands. Before you start forming the balls, place both hands on the wet towel. You want your hands damp, not wet. You can continue to do this as you form the meatballs.

Okay, let’s roll! I like a three ounce meatball, about the size of a golf ball. Again, be careful not to overwork the meat at this point. Here is my tip to rolling a great meatball, palm the meat in your left hand and then using the palm of your right hand, roll the meat in a clockwise motion until a ball is formed. Place ball on sprayed baking sheet and continue until all are formed.

Another secret to a juicy meatball is to cook them until they are medium, not well-done. So, cook your meatballs for fifteen minutes and then check internal temperature with a meat thermometer. You are looking for an internal temp of 135 degrees. Once at temperature remove from oven and let rest at least ten minutes before serving. Again, this helps the juices redistribute into the meat and that means a very juicy meatball.

There you have it, great balls!

These are delicious alone, but you can also use them for pasta and meatballs. Or put them on a roll with marinara and cheese for the best ever meatball sub. Use your imagination and have fun.

As with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you'll never forget.

Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market, San Diego. Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona, named a top 25 restaurant in Arizona. He was also Executive Chef at L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant. Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View.

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