This summer I shared a recipe for my husband’s meatball sub sauce. Today I want to share my recipe for the meatballs. My recipe is very easy and can be prepared in no time. They taste great on subs sandwiches or with spaghetti.
My recipe isn’t the most authentic Italian recipe but it does taste good. Sometimes I make it with only beef, sometimes only pork and other times a mixture of both. If minced turkey was available here I would also make the meatballs with turkey. Whatever meat or combination you use they’ll taste great. It is the spices that really make the meatballs taste so good.
- 1 lb. or 500 grams ground beef and pork mixture (or just ground beef, or pork)
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. dried basil
- ½ tsp. dried oregano
- 11/2 tbsp dried chives, optional
- 1 tsp. garlic powder
- ⅓ cup or 35 grams bread crumbs
- olive oil
- Mix all of the spices in a small bowl until well combined. Work the spices into the meat. Continue until the spices have been well incorporated. Next add the bread crumbs and mix until well combined.Form the meatballs by rolling enough meat with your palms to form meatballs the size of a large walnut or golf balls. Continue until all the meat is used up , this should yield about 16-18 meatballs. If time permits allow meatballs to sit for 10-30 minutes. This allows the spices to permeate the meat.
- The meatballs can be cooked as you like, in the oven or pan fried. For the meatball sub recipe I always pan fry.
- Generally the meatballs will be cooked through in 10-15 minutes, but to be 100% sure shape the meatballs evenly and test one meatball by cutting it in half.
A week ago today I released my photography eBook, Yummy Pics: A Food Blogger’s Guide to Better Photos. I want to thank you for all the comments, messages, purchases, and help getting the word out. I am truly touched by all you well wishes and help. It really means so much to see something I worked very hard on be well received. Thank you.
Those of you that have reviewed the eBook, please let me know so I can add your name, quote and link back to your blog, on the dedicated Yummy Pics page.
Now, for some photo tips. When I shot these photos I wanted to focus on shooting both different angles as well as compositions. I stepped out of my comfort zone to see and capture the pictures in ways I had not done so before.
It’s important to explore new angles and compositions in your food photography. Whenever you are feeling burnt out try capturing the food in angles you haven’t before. In the eBook I go through different shooting angles as well as many tips on composition. The advice and knowledge I share with you, is not something I just “preach” I do put it to practice. Specially when feeling burnt out or uninspired due to a busy schedule. New angles and compositions always due the trick and bring me out of my uninspired feeling.
Lately I have been having so much fun exploring new compositions. I certainly did with this photos session. The quirky ingredients compositions are ones I have never tried. Wanting to push myself further I took the time to move the photo elements around until I was happy. This time instead of only shooting the meatballs subs I had fun piling the meatballs up, slathering with sauce, capturing the steam and sprinkling action of the grated cheese.
Something I reiterate both here on the blog and in the eBook, is to have fun. Allow yourself to have fun and not be pressured with so-called perfect results. We all have to start somewhere and having fun while we practice our photography is a great place to start.
I have begun planning out the photography shoot-alongs and will announce the first one very soon. In the mean time if there are any in particular you’d like to see covered, leave your suggestion in the comments. Thanks again everyone! Have a great Wednesday.
If you’ve reviewed or mentioned Yummy Pics on your blog let me know so I can add a link back to you on the dedicated eBook page. Thanks!