Sourdough Meatballs
These delicious sourdough meatballs use sourdough discard in place of breadcrumbs. You can fry them, bake them or add them to your favorite pasta sauce! Such a versatile and delicious way to create something savory with your sourdough discard.
Equipment
- Cookie Scoop
Ingredients
- 1000 g Ground Beef or Ground Pork (I've used a mix of half pork, half beef) - see notes for more info
- 200 g Sourdough Starter
- 2 Egg Yolks
- 2 tsp Italian Seasoning
- 50 g Parmesan Cheese (shredded)
- 1 tsp Salt (to taste)
- 1 tsp Pepper (to taste)
Instructions
- In a large mixing bowl, add the meat, sourdough starter, egg yolks, Italian seasoning, parmesan cheese, salt and pepper (I've used 1 tsp of each but you can change this to suit your taste).
- Using a wooden spoon (or preferably clean hands) thoroughly mix all of the ingredients together. Really work the sourdough discard and egg yolks through the minced meat (ground meat).
- Once thoroughly mixed, place a cover over the bowl and refrigerate for at least 2 hours.
- Once refrigerated, form the meatball mixture into balls (I've made mine approximately 25 - 30g each).
- You can cook the meatballs straight away by oven baking, pan frying or adding to a rich tomato sauce. Alternatively, you can freeze them to use another day.
Notes
Meat
I have used ground meat or minced meat. You might call it something different where you live, but it's the same sort of meat you would make hamburger patties out of. You could also add some ground sausage meat to the mix for extra flavor too.How To Cook Sourdough Meatballs
One of the best things about sourdough meatballs is their versatility. You can use them in so many ways! Bake in the Oven - Just like sourdough sausage balls, these sourdough meatballs can be baked in the oven on a baking tray lined with parchment paper. Fry in a Pan - Add a little olive oil to a non stick frying pan and fry the meatballs in small batches until well browned and cooked through. Add to Pasta Sauce - these meatballs are perfect for serving with sourdough pasta and sauce. I love making a big batch of spaghetti sauce and then popping the meatballs in while the sauce is simmering. I've even been known to simmer these sourdough meatballs in a pan of my homemade pizza sauce! Quick and easy dinner served alongside a loaf of sourdough garlic bread.How To Store + Freeze
These sourdough meatballs can be stored in the fridge for up to 2 days once they've been formed (of course this time also depends on the use by date of your ground meat). These meatballs freeze so well! Once you've rolled the balls, lay them on a sheet of parchment paper and then snap freeze them for around an hour in the freezer. Once firm, place into a zip loc baggie and into the freezer for up to 6 months. They can even be baked in the oven from frozen. You can also drop frozen sourdough meatballs into simmering sauce and cook them (just add a little extra simmering time to ensure they are cooked through).Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 33mgPotassium: 63mgFiber: 0.1gSugar: 0.02gVitamin A: 22IUVitamin C: 0.002mgCalcium: 20mgIron: 0.5mg
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