Meatball Recipe

It seems I spend every waking minute of my life in the kitchen.  I usually spend my weekend prepping our lunches for the upcoming week and cooking big elaborate meals which I don't have time for on weekdays.  My boyfriend and I usually pack soup and fresh veggie juice for lunch.  Last weekend I made pasta fagioli as our "soup of the week."  One of the meats in this soup is meatballs, so I decided to share my recipe for meatballs!

Look at those tasty meatballs swimming in that fagioli!

What you're gonna need:

large chunk of bread
2 lbs ground meat
2 eggs
2 cloves chopped garlic
1 tbsp chipotle pepper powder
1 tbsp smoked paprika
1 tsp onion powder
1 tsp oregano
1 tsp parsley
2 tsp salt
black pepper to taste

Here we go.  Start off with a large chunk of bread (the size of your hand...ish).  Now get it soaking wet.  Yes, that's right.  We need wet bread.  Nice, soggy, dripping wet bread.  Whatever bread you have on hand will probably work, but I usually use a chunk from a fresh loaf of Italian or ciabatta.  Hold it up over the sink until it stops dripping, then squeeze out a little bit of the excess.  Now crumble that into a bowl until you have a pile of what looks like soggy bread crumbs.  I don't ever measure anything, but I suppose if you wanted to be really precise, this pile might be something like 1 heaping cup.

Now throw in your two pounds of ground meat, eggs, and spices.  I like to use 1 lb ground turkey thighs and 1 lb ground beef chuck roast.  Mash everything together.  Yay.  Squishy burger goo.  You're probably wondering why there are two pics of my squishy burger goo.  I forgot some stuff the in the first pic...and I decided to add more chipotle and paprika.  Things rarely go smoothly in my kitchen. Don't judge me.

Roll this squishy burger goo into little balls.  I like them to be this size...

Now place them on a lined baking pan.  Well, really, who am I to tell you what to do.  Line it or don't, but I highly recommend you do.  

Turn your oven on to the broil setting and put a rack in the top slot.  Slide the baking sheet of balls in, and broil those suckers for about 10 minutes.  When they're nice and golden brown and sizzly, take them out and flip them...or do whatever you can that's as close to flipping as possible.  These guys don't really like to flip.  They are balls, after all.

Then cook them for another 10 minutes or so, or until the other side is nice and golden brown and sizzly.  Then slice open one of the larger balls and make sure it's not pink inside.  If there are any signs of pinkness, throw them back in for a few more minutes.  Rinse and repeat until no more pinkness.  But, don't really rinse.  These are meatballs, and that's just a saying...

Now eat these delicious suckers!

What's your favorite way to eat meatballs??  I need some ideas!  I have extra and I'm not a big fan of meatball subs...