can we talk . . . ? meatballs

C

ChowderMan

Pizza Chef
such a thing, how hard can it be . . .

actually I have found that good meatballs are not as simple as it sounds.

I use salt pepper egg for binder - no filling - 90/10 ground beef.
about one ounce / 30 g per meatball.

after they are formed I chuck them in the fridge for 6 hrs minimum - this firms them up for the . . .
pan fry in liberal amount of olive oil. brown crust developed - individually turned so 'all' sides get a nice browning . . .
then the whole pan into a low oven - 275'F/135'C - for about 20-25 minutes.
remove to a dish to cool & set up
drain / scrape the pan through a sieve - use the pan 'fond' & bits in the sauce.

heat up the sauce, plunk in the meatballs to warm through -

multiple old people rave over these - anyone doing similar?
nice spicing/herbs to suggest?
 
I use breadcrumbs or crackers, milk and egg just as for meat loaf.
Then I bake them.
Sounds simple because it is. Lol
 
I've done the baking thing - it is simple/easy - what amazes me is how jacked up the flavor gets with the searing first....
 
80/20 or 85/15 ground beef

Fresh chopped:
Garlic
Onion
Basil
Oregano
Parsley

Fresh grated:
Parmesan reggiano
Pecorino Romano

Salt
Ground pepper
Ground red pepper flakes
All purpose seasoning
Dry rubbed oregano
Egg

Just enough plain bread crumbs to hold together

Use small disher to form
Convection roast 350F, 10-15 minutes till browned and internal temp is 155F.
 
I either use Cooked Perfect frozen meatballs or I use Tempo Italian Meatball seasoning.

If Cooked Perfect, I simmer them on top of the stove in a great jarred spaghetti sauce that I've doctored up with Italian herbs and fresh garlic.

If I make the meatballs with fresh ground beef and Tempo, I add minced garlic and bake them in a doctored jarred sauce. Nice and soft!

My best friend makes wonderful meatballs from scratch and she uses a ton of chopped parsley in them. Makes a huge and excellent difference!

Lee
 
meat; sage, garlic, herbs, cook via cast iron/dab of olive oil, then u can put 'em into ur oven @ 375 4 a few, to hold 'em & cook em thru--
 
there's a "burger" theory - salt pepper that's it - let the beef do the talking . . .

in my experience it's a valid approach __if__ you have good ground beef. the supermarket stuff does not work, the butcher ground beef works about half the time - the only sure way I've found is to buy a decent steak and (double) grind it yo'self....

the seasoning for meatballs is stuff I've tried over the years - it's all good - after a while tho all the meat loaf / meat balls / burgers / cottage pie / (ground beef everything) starts to taste the same.

so now I'm working on the less is more theory.
 
This will be my go to meatball recipe from now on.
 

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I pretty much stick with 90% for everything now (although, I truly love 85%).

Lee
 
As long as it looks lean, is packaged as lean, then I'll buy it.
I don't pay attention that much to the label as much as how it turns out on the table.
 
QSis said:
I pretty much stick with 90% for everything now (although, I truly love 85%).

Lee
Click to expand...

have scale, does investigations . . . .

if you cook up a pound of 85% lean, and drain off 2 ounces of fat from cooking, do you have 97.5% lean beef?
hungry critters want to know . . .
 
Sooo, this is what I pulled from the freezer.
3lb chub.
That's a lot of meatballs!
Will be using it in tonight's dinner.
Well some of it anyway

:mrgreen:
 

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Well, meatballs in, meatballs out.
Hmmm..
They'll do.
DIL likes rough chopped onion.
Yes Ma'am...
They are going in the pasta dish momentarily.
 

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