Meatballs are not only a delectable dish the entire family will love, they’re also versatile and perfect for parties or tailgates! Chef Michael Ollier stopped by to share some secrets to make a flavorful, tender, and juicy meatball.
First things first, what do those numbers (like 80-20 or 90-10) on ground beef packages mean? Well, that’s the percentage of lean to fat. For the fullest flavor, Chef Michael typically recommends an 80-20 chuck. But for meatballs, you can go a little leaner if you prefer. For this classic meatball recipe, Chef Michael chose a 90-10 blend. According to Chef Michael, this is a fantastic, no-fail, full-flavor recipe. Add bread crumbs, parmesan, and a few spices, like oregano, salt, and pepper, to your ground beef. Then you fold all the ingredients together and combine then in a bowl. Chef Michael recommends using a portion scooper to make the specific sizes of meatballs. Then roll it into a ball and cook it in a bed of tomato sauce in a roasting pan. The meatballs can develop a crust for a little crispy outside but still be juicy on the inside from all the moisture of the sauce.
If you’re taking these meatballs out to a tailgate, consider meatball subs! Just bring warm meatballs, some bread, and toppings (like parmesan or mozzarella cheese) and have people assemble it.You can also just do appetizers – put them on a skewer for quick, yummy bites.
So, what exactly is the angus advantage? As Chef Michael points out, angus is specifically just a breed of cattle. It’s a great starting point for good beef, but to become Certified Angus Beef means it has to meet ten strict standards, and ground beef is no different!
For a look at more tailgate and meatball recipes, head over to certifiedangusbeef.com.