Best meatballs you ever had

Forum: Food & Fitness
Author: [Food & Fitness] Topic: Best meatballs you ever had
djbrow PM djbrow
Joined: Feb 2004
Posts: 14419
 
djbrow
Participation Meter
Covers Linesmen
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.
FriedShrimp PM FriedShrimp
Joined: Jan 2008
Posts: 20685
 
FriedShrimp
Participation Meter
Hall of Fame
Posted: 6/9/2009 12:25:28 PM
Interesting..... don't most meatbals have some ground pork in there too?
FriedShrimp PM FriedShrimp
Joined: Jan 2008
Posts: 20685
 
FriedShrimp
Participation Meter
Hall of Fame
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.
 
mattbrot PM mattbrot
Joined: Jan 2005
Posts: 6603
 
mattbrot
Participation Meter
Captain
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
djbrow PM djbrow
Joined: Feb 2004
Posts: 14419
 
djbrow
Participation Meter
Covers Linesmen
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.

 

Rocafella PM Rocafella
Joined: Oct 2005
Posts: 21463
 
Rocafella
Participation Meter
Hall of Fame
Posted: 3/16/2011 11:35:40 PM
slikstiks99 PM slikstiks99
Joined: Sep 2006
Posts: 5839
 
slikstiks99
Participation Meter
Captain
Posted: 3/17/2011 3:58:33 AM

NO egg or bread crumbs. Them meatballs is suspect.

ogmike PM ogmike
Joined: Jul 2002
Posts: 2947
 
ogmike
Participation Meter
Veteran
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.

captjohn67 PM captjohn67
Joined: Apr 2008
Posts: 12821
 
captjohn67
Participation Meter
Banned
Posted: 3/17/2011 1:51:09 PM
Forum: Food & Fitness
You have entered the forum as a GUEST. 
You must login/register to post or reply.