Love meatballs. Been having fun making Gordon Ramsey’s Meatballs for a while. Up here, we’ve been making the meatballs from a mixture of beef and pork – boar when we have enough of it.
I much prefer the mixture of pork and beef because the pork adds more fat to the entire dish, making the meatballs a bit tastier rather than plain beef. I also generally use paprika instead of black pepper – smoked paprika as far as I’m concerned is a much better product.
In addition, I’ve taken to using finely minced onions as well as garlic. Other than that, I ignore parsley too because the yuck. I don’t mind adding basil or summer savory depending on what I have on hand, but plain works quite well.
The major trick though is the milk and breadcrumbs – it keeps the meatballs pasted together nice and tight if you get the consistency right and gives a nice ‘springy’ texture to the meatballs.