Meatballs

In article ,
" Bigbazza" wrote:


There is no consensus because they're so easy to make, and everybody who
makes them becomes an expert. I'm an expert on my own fry and drop into
simmering liquid, although I may become a radical and bake the next
batch thanks to this thread. We had them fried then plunked into a
crockpot with Polish sausage in homemade barbecue sauce for the
Superbowl, so it will be a while 'till the next batch.
Think little round meatloafs and expand from there.

leo
 
In article ,
zxcvbob wrote:


How were they? Would you do them the same way again?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Melba's Jammin' wrote:


If I add that much turkey again, I won't add any bread next time.
They are kind of spongy. Taste OK though. I made meatballs a few
years ago using all beef but added soy protein instead of bread for
the filler and those were much better. And I didn't even use that
much bread (2 slices of cheap "wheat" bread torn up and soaked in
light cream added to a pound of meat)

I ate a few right after I baked them just with bottled barbecue sauce
-- Famous Dave's "Devil Spit" -- and refrigerated the rest. I will
make some spaghetti sauce tonight or tomorrow and simmer them in it,
where sponginess might be a good thing if they absorb some sauce.

Bob
 
Late again on some interesting threads. I blame the screwed up sorting
I've been dealing with lately.

Anyway, I was curious about this, and did a google search and found that
there are some interesting substitutions for the egg. The recipes I
found were about meatloaf, but same difference. Some said they sub sour
cream, and others sub tofu. MIght be worth trying if you want
meatballs. Try along with the potato flakes someone else mentioned. Not
in huge amounts, but just a small batch to try it out.
 
"Sqwertz" wrote in message
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I've had some people tell me that they use just meat in their meatballs. I
don't think I have ever had any like that. Seems like they would be rather
dense that way.

I used to get huge bags of meatballs at the military commissary that were
very good. They had either Swedish or Italian style. You had to add your
own sauce. People always thought I made them from scratch.
 
"Cheryl" wrote in message
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For my meatloaf I sometimes put in some ground flax in water instead of the
egg. Lately I have just been leaving it out. I use about half veggies and
half meat and I use some oats that have been whizzed in the food processor
and soaked in tomato or vegetable juice before mixing in. I do not make a
large loaf but make individual loaves. This works quite well but the loaves
are not as dense and they would be perhaps with the eggs or without all the
veggies.

The last time I made meatballs I used coconut flour. The taste was
excellent but they didn't hold together. I can't use cream or tofu though
so those would be out.
 
On Feb 7, 11:07?am, Melba's Jammin'
wrote:

? I know a woman of Italian descent who

I tried this once. I also dried baking them in sauce in a covered
casserole in the oven. .

Nahh - I still want that outer 'crust' on my meatballs which I can
get if I brown them in olive oil first, then dump into the simmering
sauce.

If I have any old Italian bread, I soak it in water or milk, squeeze
til almost dry, and use this in my meatballs.
 
On Feb 6, 7:55?pm, Brooklyn1 wrote:
.. ?I hate ground turkey, smells funky... don't like turkey soup

I have made turkey burgers, but loaded them with chopped red pepper,
ground black pepper, a shot of ketchup, finely chopped celery, and
yellow onion. I agree - it's pretty bland otherwise.
 
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