Posted on 03/16/2015 12:04:27 PM PDT by ken5050
Meatballs and spaghetti, with a simple marinara sauce, is one of life's greatest comfort foods. I consider myself a serious cook, and I've been making the dish for years, with a few tweaks along the way. Everyone loves it...never had a complaint. But for such a simple dish, there seems to be a near infinite number of variations and possibilities. Lots of FReepers are into food, so I thought I'd throw it open for discussion (and a brief respite from all things Hillary all the time)
MEAT
1. Some do all beef, using sirloin. Other do beef and pork, or beef, pork, and veal..using chuck for the beef component.
2. Some use bread crumbs..some don't. Some use panko, as opposed to the finer bread crumbs. Some use a panade ( white bread mashed into milk as a binder) Some do it with buttermilk.
3. Some add eggs. Some don't..some just use the egg yolks.
4.Some don't use onions at all. Others saute onions..add the garlic and oregano, then fold it into the mixture.
SAUCE
Everyone's pretty much agreed to use whole San Marzano tomatoes...squish them up yourself. Garlic and tomato paste to taste.
1. Some sweat finely chopped onions before adding the tomatoes. Some don't.
2. Some add red wine to the sauce. Some don't.
3. Some say a little sugar is necessary..others say no.
4. Some add grated parmesan to the sauce..other don't.
Part of the issue is how thin/thick the sauce should be.
COOKING METHOD
Really surprising the wide difference of opinion here.
1. First option is to brown meatballs..about 10 minutes (depending on size) ..till cooked..Some then deglaze the pan..and use the residue in the sauce.
2. Second option..just nicely brown the outside of the meatballs..then finish cooking in the oven.
3. Third option is to bake meatball in the oven..no frying whatsoever.
In all cases,finished meatballs are then warmed in the sauce until serving.
There are probably several more differences/variations...these are probably the most common.
So, in search of the BEST MEATBALLS AND MARINARA SAUCE...what's your preference?
I just buy a bag of frozen meatballs made by someone who can cook.
Regular favorite of mine... 1 LB of lean ground chicken/turkey browned in frying pan, add I jar of Ragu Spaghetti sauce with mushrooms.
Sometimes I will substitute the Ragu for a can or 2 of seasoned tomatoes.
I use marrow bones along with meatballs, sausage and some veal in the sauce. After it simmers for a couple of hours, I blend the marrow with a bit of the sauce and return it to the pot. Finely chopped onion sauteed in olive oil starts the sauce. Don’t forget the parsley! Never add sugar.
Meatballs consist of veal and some pork, egg, garlic, bread crumbs, a bit of the sauce, salt, pepper, parsley. So tender. Yum.
I’m not overly fond of oregano, but a bit is fine.
lol
Me too. Microwave them for a few seconds and mix with the jar of pre-made sauce.
Remember the episode of Everybody Loves Raymond where they discovered that his mother’s homemade marinara was a jar of Prego?
Number one requirement for a meatball is it must not break up during cooking and serving. My home made meatballs can not withstand that requirement.
Those frozen meatballs from Walmart are indestructible!
I just let my wife know that I’d like meatballs for dinner.
My one suggestion is to use dried onions instead of fresh. Fresh onions give off a lot of water and can make them mushy. Dried onions absorb the meat juice like bread crumbs. In fact you can use them instead of bread crumbs if you want to cut carbs.
And serve your meatballs and pasta separately. Spaghetti and meatballs is not Italian.
Pinging carlo3b. Ideas, carlo??? ;-)
I just go to a local family run pizza place. They’re pasta is better than anything I’ll ever make.
Meatballs: ground beef 93/7 garlic eggs seasoned bread crumbs Parmesan salt red pepper parsley
Ping to follow the thread
1 lb of ground lamb
1 lb of ground pork
1 lb of ground beef
1 grated onion
salt and pepper to taste
oregano
basil
2 eggs
2 slices of white bread, crusts removed. Soak in milk for a little while then wring out.
Mix it all together and shape in golf ball sized portions. Chill for an hour, then fry or bake. Serve with marinara sauce.
Buy the Soprano’s cook book. Some of the best Italian recepies available
I would probably just use freshly ground chuck from a butcher, not a supermarket where I don't know how the beef is processed. Also I NEVER buy those round tubes of fresh or frozen ground beef. Nor will I ever buy at Walmart again, looked nice but turned out to be real fine grind like pink slime.
Next I would use at least 1-1/2#. Soak some preferably French bread crumbs in milk (that makes them fork tender). Then I would probably use one egg.
For seasoning I might use something like that new can't believe it's not boullion or crush a boullion cube. Then maybe no salt but hand ground pepper.
I've got some frozen chuck I got at a different butcher and am trying to figure out what I want to do with it.
Meatballs are tedious but worth it. Shape with a certain ice cream scoop I have (medium), brown in the oven at 400 for awhile.
Then I would put the seasonsing I want in the sauce and finish the meatballs slowly cooked in the sauce.
Sounds yummy as a sandwich with some French bread.
In my sauce since I don't have home-canned tomatoes, I used whole cut up or crushed and one can sauce and one can paste, water as desired (go easy on it). Then minced garlic, quite a bit of basil and less oregano. I forget what else I put in it. Not much. The sauce simmered for 1/2 hour is good and better the next day. The basil is the key flavor.
I know how I make my meatballs, but I'm not saying here. Nope, wouldn't be prudent.
The best way is the way I make them, or I would find another recipe. ;)
You just asking for trouble...
/johnny
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