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
My wife suggested the sugar way back when I tried making it the first time. She's a 100% New York City italian. You don't think it's a good idea? To be honest, I don't think the taste is affected, but next time I make them, I'll skip it and hopefully remember to let you know how it goes. If my lips fall off, I'll definitely remember to let you know.... LOL!!!
LOL!
It's my taste, i really really dislike sweet sauces. I can taste it in sauce, but if you can't, that's cool. Don't change your culinary habits if that's how you like it, but i wouldn't suggest it to others when a pepcid has no flavor at all.
When I make meatballs, I make MEATBALLS! Millions of 'em!
Please note that you can use any combo of meats with this basic recipe; beef, pork, venison, ground turkey, as long as you stick to at least 1 lb. beef, and then 3 other pounds of whatever you want to use up. Not sure why, but I always think of meatballs as being "leftovers" for some reason. Most likely because I make a big batch when I'm re-organizing and defrosting the freezer before anything gets freezer burn. ;)
Mine are usually 2 lbs. venison, one beef and one turkey and because the venison is so lean, the other two make up for the needed fat for flavor and texture. Cooking IS Science. Trust me.
http://www.bigoven.com/recipe157974
Ha! That was my laugh for the day! Thanks!
I froze 20 containers of meatballs and sauce....enough for the winter.
Gosh, I don't use cookbooks except as suggestions or hints, but here's my meat balls.
1 to 1 and 1/2 libs of lean (NOT extra-lean) hamburger
a dash of of salt
a good sprinkling of pepper
1/2 of a yellow or white onion chopped fine
crackers or bread crumbs -about a cup
Egg substitute 1/4 cup
Garlic powder - sprinkle on the mix liberally
Italian seasoning - sprinkle liberally
Mix it up.
Form meatballs.
Cook covered on 350 degrees for 35-40 minutes.
Now the meatballs are ready for my spaghetti sauce, Italian wedding soup, meatball vegetable soup, rice with meatballs or freeze until ready to use in a recipe.
Costco recently got me to buy one of their sauces and meatballs. You just simmer them ... it's real easy.
This is going to sound strange, but I read somewhere long ago, that the secret to a great sauce is adding 2 Tbsp. of grape jelly instead of sugar.
Just thought I'd throw it out there. I've never mustered up the courage to try it myself! LOL
ping
Cheers!
Anyone have an unusual addition to their sauce??
For those who don't like to chump on a spice, I put fennel, garlic, basil and whatever in a piece of muslim and float it while cooking the sauce.
The best way I have found is to bake them in a casserole dish so they do not touch. I like to make them with lean hamburger and I crush up garlic flavor or herb flavored salad croutons to make the bread crumbs. When they are baked I scoop them out and then add them to the sauce or directly on the pasta. Baking takes the grease out before you add it to your sauce or pasta.
Let me know how you do.
I order them from Simon Delivers and place them in the microwave for 15 minutes.
They are great!
My X never made them from scratch for I never had a taste for them after she would get that look in her eye when cooked meatballs came up.
Well, first you have to make the fat loose so you can lose it :o)
God I love this thread!
If you use a liberal splash of Italian wine you don't need sugar. (BTW, the alcohol burns off, but then you knew that :0)
If the meatballs turn out lousy, you couldn't care less.
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