In search of the BEST MEATBALL: What's your recipe for meatballs and marinara sauce?

one man's opinion...

[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)

[Atomic Vomit]

God bless you and I hope you are doing OK.

Mrs. AV

[ken5050]

Most recipes that bake meatballs call for temps of 450-475..Do you get a nice “crust” at 400?

[JRandomFreeper]

I'm getting ready to use the shredding attachment for my KitchenAid(tm) to make raw pickled, shredded, cabbage (not really kimchee, not really sauerkraut... my own).

I also use the meat grinder attachment a lot as a single guy because I rarely buy ground beef or pork.

Of course, I can cook a lot, but it's good for single people, too.

/johnny

[ADemocratNoMore]

Don't have much to add about meatballs that hasn't already been written here but Mom got this recipe from my Godmother, aunt Philomena and
real Italians have called it as good as their grandmothers made. Start by taking two or three pork stakes and brown them quite well, deglaze the pan and reserve all the fluids. Use fresh tomatoes if available, canned if not,a small can of tomato paste, lots of smashed garlic, a fist-full of parsley and a little salt (to taste). Simmer everything for three hours or so, add the meatballs about 45 minutes before you expect to serve. The pork steaks will be on the verge of falling apart (watch for loose bone or pieces of loose bone) and the house will smell great. Sauce tastes better the next day as the flavors have a chance to mingle. Ummmmm!

[Hugin]

A guy I knew made that back when I was in my 20s. He invited a whole bunch of friends over and they sat around drinking wine the whole time it cooked. By the time it was ready they were all passed out. His roommate turned if off, and it sat there all night, so they had to throw it out.

[Hugin]

“Right after I got here, I ordered some spaghetti with marinara sauce and I got egg noodles and ketchup.”

[Rodamala]

But what about Micheal Savage’s meatball and gravy recipie?

[rabidralph]

My friends own a herd of sheep and the wife cooks lamb fairly often. Her recipe is a mixture of lamb and venison, with regular Italian seasonings, such as thyme, garlic, salt, etc. She also adds shredded mozzarella to the mix. She fries them in the frying pan with olive oil. I would add crushed red pepper to the mix as well.

[amorphous]

The best hamburger patties that I've found is to flatten them out as much as possible with your hands (or other means) on a plate first, or on the gridle you intend to use to cook them on. I use a large flat cast iron gridle on my gas grill and just flatten them out on the gridle itself from a ball of ground meat about the size of a tennis ball. You could also use a pan on top of the stove but you're going to get a lot of smoke using this higher heat, so a good vent is required.

I try to make the patties only about 1/4" thick or less, and as large, or slightly larger than the buns I intend to use, prefering those large buns with seseme seeds. Don't mix any seasoning or salt in the meat before hand.

Instead, sprinkle salt and pepper on top of the patties and cook on a high heat for about five to six minutes per side - there abouts on this side. Cooking time depends the amount of heat you employ and how hot your gridle or pan is to begin with. Since these patties are thin, and you're using a high heat, it won't take very long per side.

When you can see the top begin to brown (lose it's red apperance), flip the patties over. Salt and pepper and cook this side for about 5 more minutes. Temp should be well above 165 degrees measured using hand a hand held infared reader. Then flip the patties for the last time and add a slice cheese and remove patties when the cheeze is melted (about 1 - 2 minutes more).

I've gotten many a compliment about how tasty my burgers are with emphisis on the patties. Really, it's simple, fast and an the easiest way that I've found. It may take a little experimentation due to difference in grills and etc., but the trick is to use a thin patty. Btw, I very much dislike store bought, already prepared and shaped patties.

Butter and toast those buns for that old fashion taste and flavor and I grill the onions while cooking the patties. The aroma never fails to remind me of the food booths at the local county fair during my childhood. :-)

[bonfire]

Pretty please?

[cookcounty]

You put maranjuana sauce on your meatballs?!!

[JRandomFreeper]

Nope. It's gonna be a mess. ;)

I'm not too smart, but I ain't getting involved.

/johnny

[Jamestown1630]

I’ve never made meatballs! But I’m sure Ken will receive many responses, and I’ll be interested as well.

My husband is of Italian descent, so pastas with various sauces, including meatballs, are staples; and I know his Dad had a recipe. But in recent years we’ve been buying them made.

I’ll enjoy reading everyone’s favorite recipe.

-JT

[nobamanomore]

Ken is right, as one married into an Italian extended family, it isn’t marinara sauce, and meatballs have to have some pork in it. Also, they aren’t the size of golfballs, more like baseballs.

[texas booster]

Any comments on the techniques or seasonings suggested so far?

Will any of these recipes scale to feed 400 folks?

How is South Texas rattlesnake best used in a meat ball? ;)

[carlo3b]

Thank you for remembering me at times like this.. I get some of my best stuff from great cooks in normal households, not Master Chefs..

There are as many variations to a typical meatball recipe as there are traditional Italian sauces, which can start a war between Italian families, each claiming superiority.. LOL

Let me start by saying you will never get the true old fashion flavor unless you make the breadcrumbs from stale homemade Italian bread, don't argue, it's true.. :)

This is a typical authentic Italian meatball recipe with my family twist.. Ours is the use of ricotta cheese, and Romano Cheese, and subbing sausage instead of just pork, or by adding fennel seed, and additional garlic to the ground pork..

Lets get one more thing out of the way.. Contrary to popular belief, Virgin, or Extra Virgin Olive oil is expensive and too weak for typical fry cooking, or most sauteeing, it won't stand up to the high heat, as pure Olive Oil is much better, cheaper, and more flavorful.. I only use EVOO, on salads and drizzles..

Classic Italian Meatballs

INGREDIENTS;2 tablespoons olive oil..
1 pound 80% lean ground beef..
1 pound ground pork (or 1 pound of ground mild Italian sausage),,
1 cup ricotta cheese..
2 large eggs..
1/2 cup bread crumbs..
1/4 cup chopped fresh parsley..
1 tablespoon chopped fresh oregano or 1 teaspoon dried..
2 teaspoons salt..
1/4 teaspoon crushed red pepper flakes..
1/2 teaspoon fennel seed, or ground fennel..

[katana]

Beats getting whacked, Henry.

[spel_grammer_an_punct_polise]

So you are blaming the sauce because they drank wine all day?

Just, WOW! ;-)

Besides, the sauce is MUCH better the second day even if it sits on the stove all night as long as the pot is covered!

[lysie]

You are welcome and good morning, Carlo.

Oh! That recipe looks great. Thank you.

[kalee]

For later