Need a good Meatball Recipe....
acoustic guy
Posts: 3,770
I Love meatballs and I love to cook. I am looking for one that stands out. Not just Meat with onions and peppers.....BORING.
Anyone have anything to share??
OH.....I also make my own Tomato Sauce but for some its to thin. Do ya have one of those as well??
Anyone have anything to share??
OH.....I also make my own Tomato Sauce but for some its to thin. Do ya have one of those as well??
Get em a Body Bag Yeeeeeaaaaa!
Sweep the Leg Johnny.
Sweep the Leg Johnny.
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Sweep the Leg Johnny.
I thought that also but he is saying pork also.
Sweep the Leg Johnny.
For the meatballs, i would use 75% ground pork and 25% ground beef. If you want to spend extra money you could add ground veal, but i would save that for a special occasion. The amounts will vary depending on how many you are making but you will need eggs, breadcrumbs, garlic, parsley and parmesan.
Definitely brown off the meatballs in oil and then drop in the sauce and simmer for 2 hours to allow the meat flavor to absorb into your sauce.
Spaghetti And Meatballs
Gourmet | January 2009
by Maggie Ruggiero
A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family
get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic
and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.
Yield: Makes 12 to 16 servings
Active Time: 2 hr
Total Time: 3 hr
For tomato sauce:
6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
For meatballs:
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil
For pasta:
2 pounds dried spaghetti
Accompaniment: grated Parmigiano-Reggiano
Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta
pot with a pasta/steamer insert for cooking spaghetti in 2 batches.
Make sauce:
Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add
garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4
teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly
thickened, 45 minutes to 1 hour. Season with salt.
Make meatballs while sauce simmers:
Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally,
until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3
minutes. Transfer to a large bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess
milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 51/2 teaspoon
salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your
hands until just combined (do not overmix).
Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2
large baking sheets or in shallow baking pans.
Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat
until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning
frequently, about 5 minutes per batch. Return to baking sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30
minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)
Prepare pasta:
Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until
just al dente, draining and tossing each batch with some of sauce in a large serving dish.
Serve with meatballs, remaining sauce, and grated cheese.
Cooks' notes:
•Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
•Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3
months.◊
Works for me... but then I don't eat meat, regardless of whether it's shaped into balls or some other geometric figure.
This method is especially good for a meat loaf... and you can use bread instead of bread crumbs as well.
http://www.food.com/recipe/spaghetti-tofu-meatballs-130975
Here's a SNL clip for some Schweddy Balls
Wish you were here...
♥~RIP Dad