Meatballs With Any Meat

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That’s all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.

INGREDIENTS

• 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
• ½ cup panko bread crumbs
• 1 egg
• 1 teaspoon kosher salt, more as needed
•  Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
•  Minced garlic, onion, scallions or shallot
•  Chopped parsley, basil or cilantro
•  Olive oil, for frying (optional)

PREPARATION

1. In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
2. Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.