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
THANK YOU Carlo.
Your recipes are tops.
Ditto that.
When I bake them, they are not touching and I spoon each meatball out onto a plate to be either used in a recipe now or to be frozen for use later.
I mix 1 1/2 lbs. lean burger with 2 slices fresh bread, grated, one egg and a package of onion soup mix. Mix well. Shape into 1" balls with a melon baller, fry to brown. Remove from pan.
To bits in pan, add 4 Tbsp butter, 6 Tbsp burgundy, 3+/- Tbsp soy sauce, 1 tsp beef better than bullion mixed with 1 cup water. Thicken sauce with a mix of cornstarch and water to desired thickness. Add meatballs back to sauce to finish cooking. At the last moment, add 4 Tbsp chives or finely sliced green onion tops. Serve over angel hair pasta.
Voila! Burgundy Meatballs.
BTTT I want the recipes to keep coming.
I like cheese.
I haven't read all the recipes posted, but this is how I make my meatballs and they always turn out moist, tender and they never get burned or rock hard and dried out before they are thoroughly cooked.
I mix my ground beef with minced onions, minced red bell pepper, a little oatmeal or breadcrumbs, seasoned salt, (a little italian seasoning if I'm making them for spaghetti) black pepper and one egg. Make them into balls. Place a very small amount of olive oil in a non-stick frying pan. Turn the heat up high and place the meatballs in the pan and gently turn them until they are browned on all sides. This doesn't take long. Add 1 cup of water to the pan and turn the heat down to simmer. Simmer the meatballs for about 30 minutes. Stir them every 10 minutes and add a little more water if needed. Scoop them out of the pan and add them to your sauce. You can also just serve them as is over rice or potatoes with the juice from the pan because it's delicious.
Oops, I forgot one of the most important parts. When you turn the heat down to simmer put a lid on the pan!
Then, in the same pan, pour in chicken broth to about 1/3 the depth of the meatballs (ie: don't cover them - about 1/4" or less in bottom of pan is sufficient).
Steam in chicken broth with a loose lid (ie: pan partially covered) for about 15 minutes - less for smaller meatballs.
Your done!
Glad you started this thread. Would like to have contributed to it, but I don't like meatballs very much, so don't cook them very often.
When I do, I brown them in an electric skillet, then pour off most of the grease, spoon them out, then make sauce with the debris.
What I mostly make are mini-meatballs, for cocktail meatballs - like the chili sauce - grape jelly recipe mentioned (yum) - or for Swedish meatballs, which I love and still don't have the most excellent recipe for - or for Italian wedding soup.
I usually make lots in advance and freeze them, because the small ones are really time-consuming. I think I don't like big ones, because people often put them in a marinara sauce that wasn't cooked with meat in it originally, which is how I would rather it be cooked.
Anyway, thanks for the thread and some new ideas on making them. Didn't realize you could bake them and they would still brown.
As a cheaper alternative, you can buy a Benzomatic brand propane torch that plumbers use to solder. Hardware stores have them.
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dittos...
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