I'm making spaghetti with meatballs and Italian sausage with my homemade sauce Saturday for the wife (no pic) and kids. Looking to up my game on meatballs. Whatcha got, HORT?
Thanks in advance!
Thanks in advance!
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I'm making spaghetti with meatballs and Italian sausage with my homemade sauce Saturday for the wife (no pic) and kids. Looking to up my game on meatballs. Whatcha got, HORT?
Thanks in advance!
You need to light the Tribe-signal.
Its always something similar to this. Not earth shattering, but good
3 lbs beef/lb italian sausage
couple eggs
italian breadcrumbs
grated parmesan
garlic
oregano
chopped onion
Make them the day before, better flavor the next day.
Just wad some animal flesh up into some balls or ovals and toss them on the wave. You will want to save the flavor liquid and savory coagulated blood that cooked up in the bottom of the plate to add to your sauce.
Glad I could be of help.
Mmmmm, sounds delicious! Animal flesh balls have been a long time favorite in our household.Just wad some animal flesh up into some balls or ovals and toss them on the wave. You will want to save the flavor liquid and savory coagulated blood that cooked up in the bottom of the plate to add to your sauce.
Glad I could be of help.
2 pounds ground beefI'm making spaghetti with meatballs and Italian sausage with my homemade sauce Saturday for the wife (no pic) and kids. Looking to up my game on meatballs. Whatcha got, HORT?
Thanks in advance!
Dafuq Fiji? You have these great posts about cooking up fresh seafood, and I think even having a santa maria grill. And then you endorse walmart meatballs?
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= panty dropping
Wifey does a version of this, but uses BBQ sauce instead of the chili sauce. Pretty solid for a quick mid-week meal.Dafuq Fiji? You have these great posts about cooking up fresh seafood, and I think even having a santa maria grill. And then you endorse walmart meatballs?
the mixture of mystery meat and fat combined with they corn syrup goodness of off-brand grape jelly and chili sauce works so well....sitting in a crock pot all day....so good.Dafuq Fiji? You have these great posts about cooking up fresh seafood, and I think even having a santa maria grill. And then you endorse walmart meatballs?
That's like saying you think McRib's are delicious BBQ.the mixture of mystery meat and fat combined with they corn syrup goodness of off-brand grape jelly and chili sauce works so well....sitting in a crock pot all day....so good.
I'm not saying we always cook fresh, especially mid-week, but that is not exactly what I would recommend if you were trying to up your meatball game.Wifey does a version of this, but uses BBQ sauce instead of the chili sauce. Pretty solid for a quick mid-week meal.
Looks good tasting, but I am a firm believer in at least 1, if not 2 eggs per pound of meat, to keep them fluffy.I will confess. I kinda cheat by piggybacking on the premade sausage, and I keep it kinda simple:
1 lb ground sweet italian sausage
1/3 lb ground veal or beef
1/2 cup freshly grated paragiano regiano
1/4 cup chopped onion
1/3 cup italian breadcrumbs
1 beaten egg
1/4 cup milk
I make 'em to the large side (say, 6-7 out of these quantities). Bake on cookie sheet at 350 for 20--25 minutes
This but I soak the breadcrumbs in milk. Big key is not packing the meat really tightly. Just enough to form them.Its always something similar to this. Not earth shattering, but good
3 lbs beef/lb italian sausage
couple eggs
italian breadcrumbs
grated parmesan
garlic
oregano
chopped onion
Make them the day before, better flavor the next day.
Wifey does a version of this, but uses BBQ sauce instead of the chili sauce. Pretty solid for a quick mid-week meal.
Drop a package of these in there as well......yummy in my tummyThat's like saying you think McRib's are delicious BBQ.
Totally agree.I'm not saying we always cook fresh, especially mid-week, but that is not exactly what I would recommend if you were trying to up your meatball game.
I'm making spaghetti with meatballs and Italian sausage with my homemade sauce Saturday for the wife (no pic) and kids. Looking to up my game on meatballs. Whatcha got, HORT?
Thanks in advance!
I like to “wet age” by ground beef for a week in the back of the fridge. It starts to get just a little blue cheesy aged beef funk that adds a lot of umami flavor.
That sounds dangerous with ground beef.
Drop a package of these in there as well......yummy in my tummy
If I do a pound of ground beef and ground pork (each), how much corn starch should I put in? Thanks!I’ll come back with some suggested recipes/proportions later tonight or tomorrow. But a couple of things I’ve learned is that:
1) like meatloaf you don’t want to “overmix”, make sure you have cold hands (previously submerged or washed in cold preferrably icy water), warm hands and overmixing starts melting the fat in the meat too early and leads to hard, dense meatballs.
2) Cornstarch is a better binder than flour or breadcrumbs ESPECIALLY old breadcrumbs sitting in a can as opposed to fresh breadcrumbs you make yourself. They grab on to the fat and juices as the meatball cooks and absorbs it into the cornstarch so you end up with very “light” in texture meatballs that retain more of the flavor. I noticed this especially when I had recently made some Italian meatballs and some Chinese lionhead meatballs the same week. The Italian meatball recipe I followed used standard breadcrumbs and flour while the Chinese lionhead (a mix of mainly Pork with a little freshly ground American bacon and Rendered duck fat with cornstarch as a binder). The Italian version was ok, but the lionshead was absolutely amazing.
4) Definitely add a splash of Asian fish sauce (especially Golden Boy as it works best with beef) or Geo Watkins Mushroom ketchup (don’t worry it’s not like our modern tomato ketchup it’s like Worcestershire but even better. It ups the umami and the cornstarch will absorb it with the meat juices and fats.
5) Either do a mix of half beef and half pork or even better a 1:1:1 of ground Chuck, ground pork and ground veal or 2:2:1 mix of ground Chuck, ground pork and freshly blended raw American bacon. If you have easy access or are making a big batch for large groups or parties, throwing in a little freshly ground beef heart in place of some of the Chuck will up the beefiness even further.
6) For Italian style meatballs some fresh parsley, oregano and basil works great if you’ve got an herb garden, otherwise fennel pollen or at worst fennel seeds can give you an “authentic” fresh flavor.
7) Make sure you use freshly grated aged hard cheese (if any cheese is used) like real Parmigiano Reggiano, Asiag, Romano or a fresh American Parmesan and do not use pregrated or preground stuff as it has artificial anticaking agents in it and you WANT your meatballs to “cake”/stay together.
8) While fresh pork and veal is preferable, I like to “wet age” my ground beef for a week in the back of the fridge. It starts to get just a little blue cheesy aged beef funk that adds a lot of umami flavor.
If I do a pound of ground beef and ground pork (each), how much corn starch should I put in? Thanks!
Solid and similar to wife’s (pic included) but she uses 1lb veal, 1lb 93/7 ground, 1 lb italian hot sausage.Its always something similar to this. Not earth shattering, but good
3 lbs beef/lb italian sausage
couple eggs
italian breadcrumbs
grated parmesan
garlic
oregano
chopped onion
Make them the day before, better flavor the next day.
The Aldi frozen meatballs are cheaper and better, especially if they have the Italian ones.Dafuq Fiji? You have these great posts about cooking up fresh seafood, and I think even having a santa maria grill. And then you endorse walmart meatballs?
I am surprised at how light people here are with the eggs. That is what makes them fluffy and not just a ball of meat.Just know this. When you think you have enough eggs...add another one or two.