Serves 6
I ONCE TOLD a room full of Italians that my secret meatball ingredient was applesauce. I got a three-pronged response: gasps, a tense silence, and then a heated debate between aunts and uncles. Who makes meatballs with applesauce? Apparently, I do.
Well, when you can’t have eggs and you want real Sunday meatballs, then you have one choice: Figure it out. So I did—and it turns out applesauce does the trick of binding the meatballs, and no one would have been the wiser if I hadn’t admitted it. Lesson learned: If your big Italian family is happily eating, go ahead and keep your applesauce secrets to yourself.
I include this recipe in the pasta section because meatballs are often added to a nice marinara sauce (if you have one you already like to make), and you could add them to the Classic Spaghetti Bolognese recipe instead of the ground meat (make the sauce without the meat and stir in the meatballs at the end). However, a very popular way to eat these meatballs is on their own, with pasta on the side, so try them however you like. They are good in or out of the sauce.
1½ pounds ground beef (organic grass fed preferable)
1 small yellow onion, minced
3 cloves garlic, minced
¼ cup unsweetened applesauce
1 tablespoon chopped fresh Italian parsley
½ teaspoon garlic salt
2 teaspoons Himalayan salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
Combine the beef, onion, garlic, applesauce, parsley, garlic salt, Himalayan salt, and pepper in a large bowl. Mix gently with your hands until just combined. Do not overmix or your meatballs will be tough. Take large spoonfuls and roll between your palms to form into 1-inch balls. Set on a plate near the stove.
Coat a frying pan or cast-iron skillet with the olive oil and heat over medium-high heat until a drop of water in the skillet sizzles. Place the meatballs in the pan, in batches if they are crowded, and cook, turning frequently, until browned on all sides. Lower the heat, cover, and cook for about 10 minutes. Check the meatballs to be sure they are cooked through and there is no pink remaining.
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to a month.