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Author: [Food & Fitness] Topic: Best meatballs you ever had
djbrow
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djbrow
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#1
Posted: 6/9/2009 11:18:17 AM
Old old family recipe. Makes nice firm balls, not the kind that fall apart upon touch.
 
Take about 2 pounds (makes 15 or so balls) of meat. Best is fresh ground 85%.
Ground 8 cloves of garlic and mix with meat.
Add 2 tablespoons olive oil.
Sprinkle with crushed salt and pepper
Add one crushed hot pepper (if desired)
Mix meat well and make into balls (each should be about half the size of the fist)
Refrigerate for about 4 hours
 
Pull meat and let sit at room temperature for about a half-hour before cooking
 
Use large frying pan and add 2 tablespoons olive oil and 2 cloves of crushed garlic. Preheat on medium high.
 
Roll the meatballs on plate in olive oil to prevent sticking.
 
Place meatballs in pan and roll frequently to prevent burning and sticking. Cook until just barely firm on the outside (still red in center). Remove from heat and let sit in juices.
 
Heat sauce. Add meatballs and 2 tablespoons of drippings to sauce. Heat on low for 1 hour (sauce should be simmering).
 
Enjoy.
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FriedShrimp send a private message View Space | Friends | Playbook |
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#2
Posted: 6/9/2009 12:25:28 PM
Interesting..... don't most meatbals have some ground pork in there too?
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#3
Posted: 6/9/2009 12:25:58 PM
Actually on the food channel they almost always use 1/3 beef, 1/3 pork, and 1/3 veal.
 
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#4
Posted: 6/9/2009 12:33:11 PM
I like to make meatballs as well.  I have a slightly different approach nd recipe but the cocept is still the same.

I like to add in some bread crumbs, some blue and mozzerella cheese, and sometimes some very finely diced sweet peppers to the raw meat which then is incorporated into the meat balls when they are cooked.

damn gina
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djbrow
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#5
Posted: 6/9/2009 12:45:35 PM
QUOTE Originally Posted by FriedShrimp:

Actually on the food channel they almost always use 1/3 beef, 1/3 pork, and 1/3 veal.
 

That's how my ex used to make her amazing meatloaf.

You can use any ground combo with the meatballs. It is the slow cooking/garlic that makes these special.

 

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Rocafella
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#6
Posted: 3/16/2011 11:35:40 PM
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#7
Posted: 3/17/2011 3:58:33 AM

NO egg or bread crumbs. Them meatballs is suspect.

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#8
Posted: 3/17/2011 11:03:50 AM
QUOTE Originally Posted by slikstiks99:

NO egg or bread crumbs. Them meatballs is suspect.

That's how I learned to make my meatballs.  Grated cheese as well.  Also, I used 80% ground beef, I don't think you want lean beef as it may get too dry.

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#9
Posted: 3/17/2011 1:51:09 PM
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