Meatballs don’t have to be boring. Tender, juicy meatballs, wrapped in puff pastry and served with a zesty sauce makes an easy, inexpensive version of the classic beef wellington.
Economical and versatile, cooking with ground meat opens up plenty of avenues for experimenting. Beyond reliable beef, almost all meats can be ground, but each kind of meat should be treated differently to fully enjoy the benefits.
Consider the fat content of ground meat before you buy. Some fat content is desirable as it adds flavor and helps to keep meat moist during cooking. Choose different types of ground meat for specific dishes. For example …. fatty beef makes juicier burgers but leaner ground turkey or chicken works better served as smaller meatballs or in a sauce. Ground pork makes for a cheaper burger than beef, plus it is unlikely to dry out. Flavor pork with spices like mace, or herbs like sage, thyme and fennel seeds and of course always ensure its cooked through. Ground meat is one of those things that generally ‘you get what you pay for’.
These meatballs make a tasty meal that can be ‘dressed up or down’, depending on what it is served with.