Making meatballs is not difficult. The only challenge is to add enough flour and eggs to the meat so that the mixture becomes easy to work with. In this recipe, I used white cornmeal as the main flour and I find that this flour does not make the meatballs too tough. Now don’t add too much flour either, otherwise, the meatballs become really hard. The best ratio is about 1 egg:1/2 cup flour for each pound of meat. In this recipe I have 2 lb of meat, so below you can find the right proportion. It will make about 50 meatballs. Too many? Don’t worry. Use only as many as you think are necessary for the dish you are preparing and freeze the rest. I show you how to freeze them too.
2 lb ground beef
1 cup white cornmeal
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1 tbs dried oregano
Put all ingredients in a bowl and mix it really well. I use my own hands since the mixture becomes rather tough to mix with a spatula. It’s going to form a big dough ball. The mixture should not be sticky, but shouldn’t be too hard either.
You should be able to form small balls easily. If the balls are falling apart, it’s too wet. You might have to put a little more cornflour into the mixture. You know the consistency of the meatballs is just right if you squish them a bit and they won’t fall apart.
I like to make mine just a little smaller than a ping-pong ball. These meatballs are also ideal for freezing. Once the balls are done, place them on a flat surface, like a cutting board, one beside each other, but without touching. Place the board with the meatballs in the freezer and leave them there for a few hours. Once they are frozen, they are ready to be put into a ziplock and kept in the freezer. You may then use them for a future dish, using only as many as you need.