Posted on 11/13/2006 3:58:04 PM PST by LouAvul
How do you cook meatballs?
I googled some recipes that broil them.
Also they fry them in sauce. But I thought if you fry them (boiled them?) in sauce, the meat gets done but not brown?
Can you just fry them in a skillet with a little oil? Or will they not get done that way?
thanx
I'm presently trying to cook some Mexican cornbread for the first time...ever! Good Luck.
First brown them on two sides in a pan with a little olive oil.Then drop them in the gravy [sauce for you northern Europeans], and let them them cook through [stirring gently occasionally]. Cook them about two-three hours. I also mix water into the meatballs to soften them up before frying them.
So if I crumple my tinfoil hat I can loose weight?
Whoa, learn something new ever day.
Chillin with beer and meatballs.
**Freeper Kitchen PING**
I usually bake my meatballs for about half an hour. They are yummy everytime.
I make meatballs by... first I put the chop meat into a bowl, next I add my seasoning, little thyme, some oregano, a bit of parsley, then I mix it up. I then dice some onions and garlic , saute them in wine. When the onions and garlic, are just about right I start putting my meatballs into the pan. As they brown I add the meatballs to my pot of sauce I've been simmering all day.
I shape the meatballs then bake them for about half an hour, or until nicely browned..... the amount of time depends on size. Then I simmer them in the sauce. Baking them takes less time then frying and accomplishes the same thing, without adding any fat.
With heat.
I shape the meatballs then bake them for about half an hour, or until nicely browned..... the amount of time depends on size. Then I simmer them in the sauce. Baking them takes less time then frying and accomplishes the same thing, without adding any fat.
I throw them in with the tomato sauce that I make from scratch too. I use 2 cans crushed tomatoes, 1 can diced tomatoes, a few shakes of basil and oregano, garlic powder, 1/4 cup olive oil, 1 can tomato paste to thicken it, about 4 bay leaves. Cook that on low for the afternon or whenever I think it's done... LOL.
Woops, forgot - Add 2 tbs of sugar to the sauce to cut the acidity, and a little salt to the sauce if you would like.
I usually cook them 20 monutes or so on a cookie sheet, so they are cooked through, but not overcooked. Just enough to get rid of most of the fat.
Then cook them in the sauce (gravy for you hardcore italians) as long as possible. The longer it sits in the sauce, the saltier it tastes, for some reason i dont understand.
LOL, Marty the BJ's shopper!
I guess you don't..... that's ok too..
So either add it or don't. Fierce Allegiance seems to believe that I should not do it, so do whatever you think is best!
No offense to your own personal preference, but the doggone things are so delicious, I wouldn't dream of vegetarianism.
Yep, me too....
Phew, we can agree to that!
How you been?
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